quick bite

In just about 30 minutes, you can make a much better tasting version of the frozen, pre-packaged French bread pizza.

French bread pizza

baguette

tomatoes

oz tomato purée

0.25 tsp chili flakes

tsp basil

oregano

olive oil

2.5 oz Emmentaler cheese

2.5 oz buffalo mozzarella cheese

salt

pepper

Preheat the oven to 180°C/360°F. Cut the tomatoes into small pieces and slice the baguette in half lengthwise. Then cut in half again, this time widthwise.

Mix tomato purée, chili flakes, basil, dried oregano, and olive oil. Season with salt and pepper.

Transfer baguette halves to a parchment-lined baking sheet and spread with the tomato sauce. Place tomato pieces and basil on top and sprinkle with Emmentaler cheese. Pull the mozzarella into pieces and place onto the baguettes. Bake for approx. 15 min at 180°C/360°F. Turn on the grill function and bake for approx. 3 min. more, or until cheese is bubbly and brown on top. Serve and enjoy!

Make a shot of espresso. Let cool slightly.

Espresso tonic

espresso

tonic water

lemon

ginger syrup

Place ice in a glass, pour in the tonic water, ginger syrup, and espresso, and garnish with a slice of lemon. Enjoy!

A vibrant side salad or dip for tortilla chips, our Tex-Mex-inspired mango and avocado salad is quick, easy, fresh, and takes only 20 min. to come together.

Mango-avocado salad with lime dressing

mango

avocadoes

red onion

lime

sugar

sweet corn

oz black beans

tortilla chip (for serving)

cilantro (for serving)

Peel and cube the mango. Halve, pit, and cube the avocados. Finely dice the red onion.

Zest the lime and squeeze the juice into a large bowl. Add olive oil and sugar. Season with salt and pepper. Mix well to combine.

Drain the corn and black beans and add to the bowl with the lime dressing. Mix together with the avocados, mango, and red onion. Serve with tortilla chips and cilantro. Enjoy!

Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.

One-pan honey mustard chicken

12.5 oz chicken breast

pomegranate

parsley

mint

potatoes

oz carrots

shallots

bacon bits

tsp butter

tbsp mustard

honey

garlic powder

curry powder

tsp chili powder

sea salt

0.5 tsp pepper

chicken stock

vegetable oil

Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.

Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.

For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.

Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Juice half of the lemons and quarter the other half lengthwise. Deseed and slice chili into fine rings. Mix honey, lemon juice, olive oil, chili, and pepper. Salt steak well on both sides.

Rib-eye steak with honey-chili glaze

oz rib eye steaks

chili

lemons

garlic

unsalted butter

mint (for serving)

sunflower oil (for frying)

Lightly crush whole, unpeeled garlic cloves with the back of the knife. Heat a large grill pan with some sunflower oil over high heat, add the steak, sear well, approx. 1 min. either side and continue to fry for approx. 6 min, turning the steak over in the middle of the cooking time. Lower the heat, add garlic to the pan, and fry for approx. 1 more min. Add butter, let melt, add lemon wedges and baste steak continuously for 1 min. Add the honey-lemon mixture to the melted butter and continue to baste the steak with the mixture for 2 more min.

Remove steak from the heat and let it rest for approx. 5 min. Slice across the grain, serve on a plate with the whole garlic and lemon wedges, and drizzle on the sauce. Garnish with fresh mint leaves. Enjoy!

This super easy, comforting, and savory cassoulet with fennel, bacon, and Italian sausage will warm you up from the inside—the perfect meal on a cold day.

Bean cassoulet with fennel, bacon, and Italian sausage

8.5 oz canned white beans

fennel

3.5 oz smoked bacon (cubed)

oz Italian sausages

bouquet garni

onion

white wine

21 oz canned whole peeled tomatoes

bay leaves

thyme

breadcrumbs

tbsp butter

Drain and rinse the beans. Cut out the stalk from the fennel. Clean and wash the bouquet garni, then cut into large pieces together with the fennel. Peel and chop the onion and garlic.

Add bacon and sausage to a large roasting pan and fry. Remove sausage from the pan and set aside. Then add onions and garlic to the pan and sauté. Add the bouquet garni and fennel and fry for approx. 2 - 3 min. Deglaze with white wine. Add the canned tomatoes, bay leaves, beans, and chicken stock. Let simmer for approx. 1 hr. Season with salt and pepper.

Preheat the oven to 170°C/ 375°F. Chop thyme and parsley and mix together with breadcrumbs. Return sausage to the roasting pan. Spread breadcrumb mixture over the cassoulet and drizzle with clarified butter. Let bake in the preheated oven for approx. 1 hr., or until a golden brown crust has formed. Enjoy!

https://player.vimeo.com/external/466506258.m3u8?s=b6c396f2abc01b09652cc36d28f794c8781694bc&oauth2_token_id=1198999172

How to turn your sad leftover scallions to a bowl of easy, tasty Shanghai-style noodles? Find the answer in this Kitchen Stories video.

Scallion oil noodles

scallions

oz Asian wheat noodles

tbsp light soy sauce

tbsp dark soy sauce

Separate white and green parts of the scallions and slice into long pieces. In a bowl, mix light and dark soy sauces with sugar.

Heat a frying pan over low heat. Add vegetable oil and white scallions and fry, approx. 15 min. Add green parts of scallions and fry approx. 10 min. more. Add soy sauce mixture and simmer on low for approx. 2 min. Then remove from heat.

Boil noodles according to package instructions then drain.

Divide noodles among serving bowls. Spoon scallion oil over noodles and toss to combine. Reserve the rest of the oil in an airtight container in the fridge for up to 1 week and enjoy!

https://player.vimeo.com/external/358025307.m3u8?s=0e6b229fe1c313703aaf5eaeed01f5d7466ec12f&oauth2_token_id=1198999172

Scallion oil noodles video

Peel ginger. Slice two thin slices and reserve for serving. Finely grate the remaining ginger. Peel pineapple and dice most of it finely, cutting out some larger decorative pieces to reserve for serving. Heat up a frying pan over medium-high heat and fry diced pineapple until golden.

Ginger-pineapple fizz

ginger soda

pineapples

ginger

cucumber

lime juice

Add ginger to liquid measuring cup along with half of the pineapple. Blend until smooth using an immersion blender. Strain through a fine sieve and reserve the juice.

Peel a long strip of cucumber peel and set aside for serving. Chop cucumber roughly, add to a liquid measuring cup, and blend using an immersion blender. Strain through a fine sieve and reserve the juice.

Thread a skewer with reserved decorative pineapple pieces, the cucumber peel, and the slices of ginger. Add ice to a highball glass and pour in the ginger soda. Add the remaining pineapple cubes, lime juice, pineapple juice, and cucumber juice. Garnish with the skewer. Stir just before serving and enjoy!

Would not the term "ginger lemonade" have been sufficient?

https://player.vimeo.com/external/303689536.m3u8?s=68b080899766794843b33635198df919242cd06b&oauth2_token_id=1198999172

Ginger-pineapple fizz video

Combine sugar and water in a small saucepan over medium heat. Stir until completely mixed, and cook until mixture turns dark golden brown, approx. 15 – 20 min.

3-ingredient black sesame brittle

black sesame seeds

sesame seeds

water

vanilla ice cream (for serving)

Stir in both sesame seeds and a pinch of salt. Spread mixture evenly onto a silicone mat-lined baking sheet. Let cool for approx. 15 – 30 min.

Once hardened, slice or smash sesame brittle and serve with vanilla ice cream. Enjoy!

Keine Lust mehr auf Sangria? Dann probiere unbedingt diesen einzigartigen Rosé Spritz auf deiner nächsten Sommerparty!

Rosé Spritz mit weißen Pfirsichen und Basilikum

750 ml trockener Rosé Sekt

weiße Pfirsiche

g Basilikum (zum Garnieren)

150 ml süßer Wermut

Sodawasser

Eiswürfel

Rosé Sekt, Wermut und einen Schuss Sodawasser in eine Kanne mit Eiswürfeln geben und gut umrühren.

Pfirsiche klein schneiden. Eiswürfel in Serviergläser geben und die Pfirsiche auf  Gläser aufteilen. Mit Rosé Spritz auffüllen, gut umrühren und großzügig mit Basilikum dekorieren. Prost!

Ein Spritz ohne Aperol? Nein danke, nicht mit mir!

Lecker. Partner nach 12 Stunden Schicht geliebt! Hilft die TX Hitze zu besiegen.

Top 10 quick bite recipes from across the web

The most viewed quick bite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French bread pizza

Espresso tonic

Mango-avocado salad with lime dress...

One-pan honey mustard chicken

Rib-eye steak with honey-chili glaz...

Bean cassoulet with fennel, bacon, ...

Scallion oil noodles

Ginger-pineapple fizz

3-ingredient black sesame brittle

Rosé Spritz mit weißen Pfirsichen u...

Top 10 quick bite recipes from across the web

The most viewed quick bite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French bread pizza

Espresso tonic

Mango-avocado salad with lime dress...

One-pan honey mustard chicken

Rib-eye steak with honey-chili glaz...

Bean cassoulet with fennel, bacon, ...

Scallion oil noodles

Ginger-pineapple fizz

3-ingredient black sesame brittle

Rosé Spritz mit weißen Pfirsichen u...

The most viewed quick bite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine