Great Easy Recipe - Easy Recipes For Everyone | Starters, Soups, Main Courses, Desserts, Cocktails | Must-read blog | Food & Beverage | Shop
Recipes
A classic of Kyoto-style cuisine, this dish features salmon fillets marinated in a rich, sweet-salty blend of white miso, sake, mirin, and sugar, then broiled or pan-roasted to a golden, lacquered finish. The miso caramelizes slightly, giving the fish a deep, savory-sweet flavor and melt-in-your-mouth texture.
Also known as Pesce Spada alla Ghiotta, this dish is a southern Italian classic, especially beloved in Messina, Sicily. Thick swordfish steaks are pan-seared and then gently simmered in a vibrant sauce of tomatoes, olives, capers, celery, onion, and white wine. It’s rustic, briny, and deeply Mediterranean.
A hidden gem from the Amalfi Coast, Spaghetti alla Nerano is a deceptively simple pasta featuring fried zucchini and cheese, born in the village of Nerano. The zucchini is sautéed or lightly fried until caramelized, then emulsified with pasta water and Provolone del Monaco or aged cheese to form a luxuriously silky sauce. A perfect summer dish with humble roots and bold flavor.
This dish features tender octopus, first braised for optimal tenderness, then grilled and basted with fiery Tunisian harissa. A red chili paste infused with garlic, cumin, caraway, and olive oil. The charred edges meet smoky heat in a dish that is vibrant, satisfying, and boldly Mediterranean.
Aguachile (literally “chile water”) is a bold and spicy dish from the Pacific coast of Mexico, especially Sinaloa. It’s like ceviche’s wilder cousin Featuring raw shrimp quickly “cooked” in lime juice, then drenched in a punchy green chili sauce with cilantro, cucumber, garlic, and serrano peppers. It’s cool, fiery, and perfect for hot days, margaritas, and fresh tortillas.
Bacalhau à Brás is a comforting Portuguese dish made with salt cod (bacalhau) that’s been shredded and sautéed with shoestring potatoes, onions, and eggs, then garnished with olives and parsley. It’s rustic, flavorful, and deeply tied to Lisbon’s culinary soul Simple ingredients, harmoniously prepared.
A cult-classic from the 1980s Silver Palate Cookbook, Chicken Marbella is a delightful harmony of Mediterranean flavors Chicken marinated in garlic, oregano, prunes, olives, capers, and vinegar, then roasted until golden and caramelized. The result? A tangy-sweet, briny, utterly delicious dish that’s just as elegant for entertaining as it is easy for weeknights.
Galbi (갈비), meaning “ribs” in Korean, is a classic Korean BBQ dish made with flanken-cut beef short ribs, marinated in a sweet-savory sauce and grilled to juicy, caramelized perfection. Traditionally served with rice, lettuce wraps, and an array of banchan (side dishes), it’s a celebration of bold flavors and communal dining.
Ropa Vieja, meaning “old clothes” in Spanish, is Cuba’s national dish. Tender shredded flank steak is simmered in a rich, savory tomato sauce with peppers, onions, olives, and a flavorful mix of spices. This dish is deeply comforting and incredibly aromatic. Perfect with rice, black beans, and fried plantains.
A Milanese masterpiece of slow-braised veal shanks, gently simmered in white wine, broth, and aromatics, traditionally served with saffron risotto and finished with gremolata.