simple Recipes
82 delicious simple recipes from around the world
Affogato
Drowned ice cream - vanilla gelato drowned in hot espresso. Simple perfection.
Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato, or Portuguese garlic clams, is a classic and incredibly simple appetizer featuring fresh clams simmered in a fragrant broth of olive oil, garlic, white wine, and cilantro. It's named after the 19th-century Portuguese poet Raimundo António de Bulhão Pato and is best enjoyed immediately with crusty bread to soak up the delicious sauce.
Branzino al Forno
Baked sea bass - whole roasted fish with herbs, garlic, and lemon.
Bruschetta al Pomodoro
Grilled bread with tomatoes - toasted bread rubbed with garlic, topped with tomatoes.
Cacio e Pepe
Rome's simplest yet most difficult pasta - just pecorino, black pepper, and pasta water transformed into silky sauce.
Ciambella (Italian Ring Cake)
A simple, rustic Italian ring cake, often enjoyed for breakfast or as a light dessert. Its straightforward preparation and comforting flavor make it a delightful everyday treat.
Clafoutis aux Cerises
A classic French dessert from the Limousin region, featuring plump black cherries baked in a rich, thick, custardy batter. This simple yet elegant dish is a country-style perfection.
Classic British Jam Tarts
Delightful and simple jam tarts, a beloved British classic perfect for baking with children. These individual pastry cases are filled with your favorite jam and baked until golden and crisp.
Classic Fettuccine Alfredo
An authentic and simple Roman dish featuring fresh fettuccine coated in a rich, emulsified sauce made from butter, Parmigiano Reggiano, and starchy pasta water. This recipe stays true to the original, foregoing cream for a lighter, more elegant sauce.
Cordero Asado Castellano (Castilian Roast Lamb)
A quintessential dish from Castile, this traditional roast lamb, often cooked in a wood-fired oven, showcases the rich flavor of young, tender lamb. Its simplicity allows the quality of the meat to shine.
Farinata di Ceci (Ligurian Chickpea Flatbread)
A traditional Ligurian specialty, Farinata di Ceci is a thin, savory pancake made from chickpea flour, baked until golden and crispy. It's incredibly simple to make, requiring just a few ingredients and a long resting period for the batter to develop its characteristic flavor and texture.
Italian Frittata
A rustic Italian open-faced omelet, perfect for breakfast, lunch, or a light dinner. This versatile dish features eggs baked with your choice of vegetables or leftover pasta, and is finished with savory Pecorino cheese and fresh herbs.
Jamón Ibérico
Jamón Ibérico, often referred to as 'the king of cured meats,' is a Spanish dry-cured ham made from the meat of black Iberian pigs. These pigs are typically acorn-fed ('de bellota'), which imparts a rich, nutty flavor and a distinctively marbled, melt-in-your-mouth texture to the ham. This recipe focuses on presenting the ham in its purest, most exquisite form.
Kopytka
Kopytka, meaning 'little hooves', are traditional Polish potato dumplings. Similar to Italian gnocchi, they are simple, comforting, and incredibly versatile, perfect as a main dish or a side.
Lancashire Cheese on Toast
A classic British comfort food, this Lancashire cheese on toast is simple, quick, and utterly delicious. The creamy, slightly tangy Lancashire cheese melts beautifully, creating a golden, bubbly topping on perfectly toasted bread.
Lemon Posset
A classic British dessert, this Lemon Posset is an incredibly simple yet elegant treat made with just three ingredients: cream, sugar, and lemon. Its smooth, creamy texture and bright citrus flavor make it a perfect light ending to any meal.
Orecchiette con Cime di Rapa
Pugliese ear pasta with broccoli rabe - bitter greens, garlic, chili, anchovies.
Pa amb Tomàquet (Catalan Tomato Bread)
Pa amb Tomàquet, meaning 'bread with tomato,' is a quintessential Catalan tapa. It's a simple yet incredibly flavorful dish where crusty bread is rubbed with ripe tomato, garlic, drizzled with olive oil, and seasoned with salt. It's the perfect base for other toppings or enjoyed on its own.
Pasta al Pomodoro
A classic Italian pasta dish showcasing the pure, vibrant flavor of ripe tomatoes, enhanced by fragrant basil and rich olive oil. This recipe is deceptively simple, relying on the quality of its ingredients.
Percebes (Portuguese Gooseneck Barnacles)
Percebes, or gooseneck barnacles, are a highly prized and unique delicacy from the Portuguese coast. Their intense, briny flavor and tender texture are best enjoyed with minimal preparation. This recipe focuses on highlighting their natural taste.
Pimientos Asados (Roasted Red Peppers)
Fire-roasted red bell peppers, peeled and marinated in a simple dressing of garlic, olive oil, and sherry vinegar. This classic Spanish tapa is best served at room temperature and is even better the next day.
Pimientos de Padrón (Blistered Padrón Peppers)
A classic Galician tapa, these small green peppers are blistered in hot olive oil until tender and slightly charred, then generously seasoned with flaky sea salt. Enjoy the thrill of the 'Russian roulette' – some peppers are mild, while others pack a surprising spicy punch!
Ploughman's Lunch
A classic British pub lunch, this hearty and satisfying meal features a selection of mature cheddar cheese, tangy pickle, crusty bread, and fresh accompaniments. It's a simple, no-cook dish perfect for a light meal or picnic.
Prego no Pão (Portuguese Steak Sandwich)
A classic and incredibly simple Portuguese steak sandwich, featuring tender, garlicky steak nestled in a soft bread roll. Perfect for a quick lunch or light dinner.