#quick
58 viral recipes tagged #quick.
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柏林咖喱香肠
Berlin's iconic street snack: a fried pork sausage sliced and drowned in a tangy-sweet curried tomato sauce, dusted with more curry powder. Invented in postwar Berlin, eaten standing up with a little wooden fork and fries.
germanstreet-foodweeknight -
罗马培根蛋面
The real Roman carbonara: no cream, ever. Just crisp guanciale, egg yolks, Pecorino Romano and a storm of black pepper, emulsified with starchy pasta water into a glossy, clinging sauce. Four ingredients, perfect technique — the whole dish lives or dies on not scrambling the eggs.
italianpastaquick -
担担面
Chengdu's famous street noodles: a slick, spicy-numbing sauce of chilli oil, Sichuan pepper, sesame paste and black vinegar pooled in the bottom of the bowl, topped with crisp stir-fried minced pork and savoury preserved mustard greens (ya cai). You toss it all together at the table — fiery, nutty, tingly and utterly addictive.
chinesenoodlesspicy -
日式照烧鸡
The real Japanese teriyaki: chicken thigh pan-seared until the skin is crisp, then glazed in a simple homemade sauce of soy, mirin, sake and sugar that reduces to a glossy, sticky lacquer ('teri' means shine). Far brighter and less cloying than the bottled stuff — and on the table in 20 minutes, sliced over rice with the pan sauce spooned over.
japanesechickenweeknight -
阿马特里切意面
One of Rome's four great pastas: crisp guanciale and a quick tomato sauce sharpened with peperoncino and finished with sharp Pecorino Romano. Born in the town of Amatrice, it's bold, porky and just-spicy — proof that four or five great ingredients beat a long list. Traditionally tossed with bucatini, the thick hollow spaghetti that catches the sauce.
italianpastaquick -
土耳其番茄炒蛋
Turkey's beloved breakfast skillet: soft, just-set eggs folded through a fragrant base of olive-oil-stewed green peppers and ripe tomatoes, seasoned with pul biber. Cooked low so the eggs stay creamy and barely set, never dry, it's scooped straight from the pan with plenty of crusty bread — the ultimate lazy-morning dish.
turkishbreakfastvegetarian -
味噌汤
The soul of the Japanese table: a clear dashi broth whisked with miso paste and dotted with silken tofu, wakame seaweed and spring onion. Ready in 10 minutes, it's the everyday soup served with almost every Japanese meal — and the golden rule is to never boil it once the miso goes in, so the aroma and gut-friendly cultures stay alive.
japanesesoupquick -
法式火腿芝士三明治
The deluxe French café toastie: ham between buttery bread, blanketed in a nutmeg-scented béchamel and grated Gruyère, then baked until bubbling and golden. Far more than a ham-and-cheese sandwich — the creamy sauce and grilled cheese crust make it a Parisian brasserie classic. Top it with a fried egg and it becomes a croque madame.
frenchlunchcheese -
日式牛肉盖饭
Japan's fast-food favourite, made at home in 15 minutes: paper-thin beef and sweet onions simmered in a savoury-sweet dashi, soy, mirin and sake sauce, then piled over a bowl of hot rice. Comforting, quick and deeply satisfying — often topped with pickled red ginger and a soft or raw egg. The beloved beef bowl of Yoshinoya and countless home kitchens.
japanesebeefrice-bowl -
日式饭团
Japan's perfect handheld snack: warm short-grain rice shaped into a triangle around a savoury filling, wrapped in a strip of crisp nori. From umeboshi to salmon to tuna-mayo, onigiri is the lunchbox, picnic and convenience-store staple of Japan — humble, portable and endlessly comforting. The whole trick is the right rice, lightly salted hands, and a gentle, firm shaping.
japanesericelunchbox -
卡布里沙拉
The salad that captures an Italian summer in three ingredients: ripe tomatoes, fresh mozzarella and basil, arranged in the red-white-green of the Italian flag, dressed simply with good olive oil and salt. From the island of Capri, it's barely a recipe — which is exactly why it lives or dies on the quality of the tomatoes, the mozzarella and the oil.
italianvegetarianno-cook -
冬阴功汤
Thailand's most famous soup: a fragrant, fiery, sour broth alive with lemongrass, galangal, kaffir lime leaf and chilli, studded with plump shrimp and mushrooms, balanced with fish sauce and lime. Tom yum goong walks the Thai tightrope of hot, sour, salty and a touch of sweet — clear-broth or creamy with a spoon of chilli paste and evaporated milk. Bright, aromatic and ready in 20 minutes.
thaisoupseafood -
埃塞俄比亚炒牛肉
The sizzling centrepiece of an Ethiopian meal: cubes of beef or lamb seared hard and fast with onion, garlic, rosemary, chilli and warm spiced butter until just done and gloriously fragrant. Tibs is celebration food — quick, smoky and deeply savoury — often brought to the table still spitting on a clay brazier, scooped up with torn injera. From mild to fiery, it's the dish that defines a feast.
ethiopianbeefquick -
酸辣汤
The takeout favourite done right: a savoury broth made genuinely hot from white pepper and genuinely sour from black vinegar, thick with silky ribbons of egg, soft tofu, wood-ear mushroom and bamboo shoot, lightly thickened to a velvety body. Suan la tang is fast, warming and endlessly adjustable — the balance of pepper-heat and vinegar-tang, added at the end, is what separates a great bowl from a gloopy one.
chinesesoupquick -
泰式酱油炒河粉
Thailand's smoky stir-fried noodle: wide, flat rice noodles tossed over fierce heat with dark soy sauce, egg, garlic and Chinese broccoli (gai lan) until the edges char and the noodles take on the prized 'wok hei' smokiness. Pad see ew is everyday street-food comfort — savoury, a little sweet, less famous abroad than pad thai but adored at home. The secret is a screaming-hot wok, working fast, and not stirring too much so the noodles catch and char.
thainoodlesquick -
罗马风火腿鼠尾草小牛肉
Rome's quick, elegant classic whose name means 'jumps in the mouth': thin veal escalopes each topped with a slice of prosciutto and a sage leaf, pan-fried in butter and finished with a quick white wine pan sauce. Saltimbocca alla Romana is ready in minutes and tastes far more luxurious than the effort — the salty prosciutto, fragrant sage and tender veal in a glossy buttery sauce are a perfect, restrained trio.
italianvealquick -
日式清汤乌冬面
The soul-soothing simplicity of Japanese noodle soup: thick, chewy, slippery udon noodles in a clear, light, savoury dashi broth seasoned with soy and mirin, topped with little more than sliced spring onion. Kake udon is comfort distilled — the broth and the bouncy noodles are everything, so the quality of the dashi matters. It's quick, warming and endlessly customisable, the base for countless toppings from tempura to a soft poached egg.
japanesenoodlessoup -
泰式椰奶鸡汤
The gentler, creamy cousin of tom yum: a fragrant Thai soup of chicken and mushrooms in a silky coconut-milk broth, perfumed with galangal (kha), lemongrass and kaffir lime leaf, and balanced with fish sauce and lime. Tom kha gai is soothing and aromatic rather than fiery — the coconut mellows the heat — with the same bright hot-sour-salty edge underneath. Comforting, quick and luxurious, it's a Thai restaurant favourite that's easy to make at home.
thaichickensoup -
韩式辣拌凉面
Korea's quick, addictive cold noodle fix: thin wheat somyeon noodles boiled, rinsed icy-cold and tossed in a punchy sweet-sour-spicy sauce of gochujang, gochugaru, vinegar, sugar, sesame and garlic, then topped with crunchy cucumber, kimchi and a halved boiled egg. Bibim guksu (literally 'mixed noodles') is the dish of hot summer days and a beloved snack — bright, refreshing and ready in minutes once the sauce is mixed. The contrast of cold springy noodles and bold, tangy sauce is irresistible.
koreannoodlescold -
日式猪排盖饭
Japan's ultimate comfort bowl: a crisp panko pork cutlet (tonkatsu) simmered briefly with sliced onion in a sweet-savoury dashi-soy-mirin broth, blanketed in just-set egg, and slid over a bowl of hot rice. Katsudon is the donburi that students eat the night before exams (its name puns on 'katsu', to win) and a staple of every Japanese diner. The magic is in the contrast — the crunchy cutlet softening into silky egg and savoury broth over fluffy rice. It comes together in minutes once the cutlet is fried.
japaneseporkrice bowl -
泰式肉碎沙拉
The bright, punchy minced-meat salad of Laos and northeastern Thailand (Isan): cooked minced pork, chicken or beef tossed while warm with lime juice, fish sauce, chilli, sliced shallots, masses of fresh herbs (mint, coriander, sawtooth) and — the signature — khao khua, toasted ground sticky rice that adds a nutty crunch and binds the dressing. Larb is hot, sour, salty and herbaceous all at once, served at room temperature with sticky rice and raw vegetables to cool the heat. It's fresh, fast and addictive — one of the defining tastes of Isan and Lao cooking.
thailaosalad -
德国阿尔萨斯薄底火焰薄饼
The crackly-thin tart of the German-French Rhine borderland (Alsace and Baden): a paper-thin, unleavened dough spread with crème fraîche (or fromage blanc), scattered with thinly sliced onion and smoky lardons, and blasted in a hot oven until the edges char and the base turns shatteringly crisp. Its name means 'flame cake' — it was baked to test the bread oven's heat. Light, smoky and savoury, Flammkuchen (tarte flambée in French) is eaten in squares with the fingers, often as a sociable starter, and it comes together far faster and lighter than any pizza.
germanalsatianthin-crust -
牛油果酱（瓜卡莫莱）
Three minutes, no cooking, one bowl: ripe avocado crushed with lime, salt, onion, chili, and cilantro. The whole art is restraint — let the avocado lead, keep it chunky, and serve it the moment it's made.
no-cookveganparty -
蓬松法式吐司
Thick slices of day-old brioche soak in a vanilla-cinnamon custard, then griddle in butter until the edges turn lacy and gold while the centers stay pillowy and just-set. This is diner-style French toast done right: crisp outside, custardy inside, never soggy.
breakfastbrunchfrench-toast -
阿尔弗雷多酱
The original Roman Alfredo is not a cream sauce at all: it's an emulsion of nothing but butter, Parmigiano-Reggiano, and starchy pasta water, whipped against hot fettuccine until it turns glossy and clings to every strand. Done right, it's silkier and more savory than any cream version — and it comes together in the time it takes the pasta to cook.
italianpasta-saucevegetarian -
奶油白酱意面 (阿尔弗雷多宽面)
The real Roman original: a glossy, three-ingredient emulsion of butter, young Parmigiano-Reggiano, and starchy pasta water tossed through fresh egg fettuccine — no cream anywhere. Done right it's silk that clings to every strand, richer-tasting than any cream sauce and ready in the time it takes the pasta to cook.
pastaitalianvegetarian -
烤箱烤芦笋
Blistered at the tips, snappy in the middle, and slicked with olive oil, garlic, and a squeeze of lemon, this is asparagus at its best in under 20 minutes. A screaming-hot oven and a single sheet pan do all the work.
side-dishvegetablequick -
三种食材花生酱饼干
These are the flourless, butterless cookies that turn one bowl and three pantry staples into a batch of tender, deeply nutty treats in under half an hour. Peanut butter carries all the fat and structure, sugar gives crisp edges, and a single egg binds everything into a soft, sandy crumb that melts on the tongue. Because there's no flour to develop, the dough comes together in minutes and bakes up with that classic crosshatch top and rich toasted-peanut flavor.
cookiesdessertquick -
奶油奶酪水果蘸酱
This cream cheese fruit dip whips a block of cream cheese with marshmallow creme into a cloud-soft, tangy-sweet dip that clings to every strawberry and apple slice. Beating the cream cheese completely smooth before anything else joins it is the trick to a lump-free texture, and a splash of cream keeps it scoopable straight from the fridge. It comes together in about ten minutes and only gets better after a short chill.
dessertno-bakeparty -
帕尔马干酪蒜香奥尔佐面
This Parmesan garlic orzo is a one-pan Italian side that cooks risotto-style: the little rice-shaped pasta is toasted in butter until nutty, then simmered in garlicky broth so each grain stays tender and separate in a glossy, creamy sauce. Finished off the heat with a generous handful of Parmesan and an optional splash of cream, it lands somewhere between a pilaf and a risotto — rich, savory, and ready in about half an hour.
italianside-dishpasta -
蜂蜜芥末酱
This is a creamy, pourable honey mustard that balances sharp Dijon against mellow honey, with mayonnaise smoothing everything into a glossy, tangy-sweet dip. A splash of apple cider vinegar keeps it bright instead of cloying, and a short chill is what turns the raw mustard bite into the rounded, restaurant-style flavor people love. It takes five minutes of whisking and no cooking at all.
saucedipcondiment -
棉花糖脆米方块
Rice Krispie Treats are the ultimate no-bake American classic: crisped rice cereal bound in melted butter and marshmallow, then cut into chewy, crackly squares. Loading the pan with extra marshmallows—most melted smooth, a handful folded in whole—gives you a soft, gooey center with melty pockets instead of a dense, hard bar. A minute of browned butter plus salt and vanilla keeps them from tasting flat and one-note sweet.
dessertno-bakeamerican -
鳗鱼酱汁（鳗鱼照烧汁）
Eel sauce, or unagi no tare, is Japan's glossy sweet-savory glaze built from just soy sauce, mirin, sake, and sugar simmered down to a pourable syrup, and despite the name there is no eel in it at all. Slow reduction concentrates the salt and dark-caramel sweetness so the sauce clings to grilled eel, sushi rolls, and rice without any thickeners. Cooking the alcohol off first and letting the sauce cool is what tells you exactly how thick it will set.
japanesesaucecondiment -
花生酱香蕉奶昔
A creamy, naturally sweet blend of frozen banana, peanut butter, and yogurt that drinks more like a milkshake than a diet breakfast. The frozen fruit does the work of ice without watering things down, so every sip stays thick and cold, while the peanut butter adds richness and staying power. Blending the liquids first and the frozen banana last gives you a lump-free, pourable texture in under a minute.
breakfastsmoothieno-cook -
免烤燕麦饼干
These no-bake oatmeal cookies are chewy chocolate-and-peanut-butter mounds that set on the counter instead of in the oven. A quick stovetop boil dissolves the sugar and cocoa into a glossy fudge that grips every oat flake, so the cookies firm up soft in the center with a light snap at the edge. The method works because that single rolling boil concentrates the syrup just enough to set the cookies as they cool, no baking required.
dessertno-bakecookies -
基础水果冰沙
This is a fast, forgiving breakfast smoothie built on frozen banana and mixed berries, blended with Greek yogurt and milk into a thick, spoonably cold, naturally sweet drink. Frozen fruit does the double duty of flavor and chill, so you skip watery ice and get a creamy, scoopable texture every time. A splash of honey rounds out the tartness, and the ratio is easy to tweak for whatever fruit you have on hand.
breakfastsmoothieno-cook -
糖醋酱
This is the glossy, ruby-orange Chinese takeout-style sweet and sour sauce, balanced between tangy pineapple and vinegar and a rounded brown-sugar sweetness, with just enough ketchup for color and body. A quick cornstarch slurry gives it that clingy, spoon-coating shine so it clings to fried tofu, pork, or chicken instead of sliding off. Because everything simmers in one small pan, you control the sweet-sour balance exactly to taste in under 15 minutes.
chinesesaucecondiment -
蒜蓉炒小白菜
Crisp-tender bok choy tossed in a glossy garlic, soy, and oyster-sauce glaze, this is the fast Cantonese-style side that turns up next to almost everything on a Chinese table. Screaming-hot oil plus a stems-first, leaves-last sequence keeps the stalks juicy and snappy while the leaves wilt just enough to drink up the savory sauce. It comes together in a single wok in under 20 minutes.
chineseside-dishstir-fry -
布法罗辣鸡翅酱
Buffalo wing sauce is the glossy, tangy-hot glaze that turns plain wings into a game-day classic: a cayenne pepper hot sauce whisked into melted butter until the two emulsify into one smooth, clingy sauce. It tastes bright and vinegary up front with a mellow buttery finish and just enough heat to make you reach for another. Warming the ingredients together on low heat is what keeps the butter suspended instead of pooling greasily on top.
sauceamericanspicy -
黄油面
Buttered noodles are tender wide egg noodles tossed with real butter until every strand turns glossy and rich. The trick is a splash of starchy pasta water whisked into the melting butter, which emulsifies into a light, clingy sauce instead of a greasy slick. It comes together in about 20 minutes and is comforting enough to eat on its own or serve under almost anything saucy.
americanside-dishquick -
黄油胡萝卜
Buttered carrots are sweet carrot coins simmered in a splash of water and butter until crisp-tender, then finished uncovered so the liquid cooks down into a glossy, lightly glazed coating. The quick covered-then-uncovered method draws out the carrots' natural sugars and lets the butter cling to every piece instead of pooling in the pan. It's a five-ingredient side that tastes far richer than the effort suggests.
side-dishvegetariangluten-free -
水煮玉米
Corn on the Cob is summer's easiest side: plump ears of sweet corn simmered in a pot of lightly sweetened water until the kernels turn juicy, tender, and bright yellow. Boiling is faster and more forgiving than grilling, keeping the corn milky so it never dries out, while a spoon of sugar in the water coaxes out every bit of natural sweetness. Finish each ear with a swipe of butter and a pinch of flaky salt for a five-minute crowd-pleaser.
side-dishamericanvegetarian -
经典白酱
This is the French mother sauce every home cook should have in their back pocket: butter and flour cooked into a gentle roux, then whisked with warm milk into a silky, pourable béchamel. It tastes clean and creamy with a whisper of nutmeg, and it clings beautifully to pasta, vegetables, and gratins. Warming the milk first and adding it in stages is what guarantees a lump-free sauce without any straining.
frenchsaucestovetop -
牛油果鸡蛋吐司
Crackly-edged sourdough piled with lemony smashed avocado and topped with a fried egg whose yolk turns into a built-in sauce. Mashing the avocado with lemon juice and salt before it hits the bread keeps every bite seasoned and slows browning, while a lid-basted egg gives you set whites and a runny yolk without flipping.
breakfastamericanquick -
烤四季豆
Fresh green beans roasted on a screaming-hot sheet pan until they blister and brown at the edges while staying juicy and snappy inside. A high 220°C (425°F) oven drives off surface moisture fast, so the beans caramelize instead of steaming, and sliced garlic added partway through turns golden without burning. A squeeze of lemon at the end makes the whole pan taste bright and fresh.
side-dishsheet-panvegan -
韩式烤肉酱
A glossy, sweet-savory sauce in the bulgogi tradition: soy sauce and dark brown sugar deepened with gochujang, garlic, ginger, and grated Asian pear, then finished with toasted sesame oil. A short simmer tames the raw bite of the garlic and lets the pear's enzymes and sugars melt into the base, while a quick cornstarch slurry turns it thick enough to cling to ribs, wings, or a bowl of rice. It keeps for two weeks and doubles as a glaze, dip, or stir-in.
koreansaucecondiment -
意式蛋花汤（斯特拉恰泰拉）
Stracciatella is Rome's answer to egg drop soup: golden chicken broth laced with tender shreds of Parmigiano-enriched egg, warmed with nutmeg and a whisper of lemon zest. The "little rags" (stracciatella means exactly that) form because you stream the egg mixture into barely simmering broth and let it set for a moment before stirring — pour into boiling broth and you get cloudy wisps instead. A spoonful of semolina in the eggs is the old Roman trick that gives the rags body, so they stay silky rather than dissolving.
italiansoupquick -
奶油碎牛肉吐司
Creamed chipped beef on toast — the diner and mess-hall classic affectionately known as SOS — is salty ribbons of dried beef folded into a silky white gravy and ladled over crisp buttered toast. Frizzling the beef in butter before building the roux curls the edges and deepens its cured, almost bacon-like flavor, while a quick rinse first keeps the salt in check. The result is rich, peppery, and ready in about 25 minutes with pantry staples.
americanbreakfastcomfort-food -
金汤力
The gin and tonic is Britain's definitive aperitif: piney, citrusy gin lengthened with bitter, quinine-laced tonic over a full glass of ice. Made properly it is ice-cold, brightly fizzy, and balanced between botanical and bitter rather than watery or flat. The method here leans on three details that matter — a chilled glass, a 1:3 gin-to-tonic ratio, and tonic from a freshly opened small bottle poured gently down the side to protect the bubbles.
cocktailbritishno-cook -
照烧腌料与照烧酱
A double-duty Japanese teriyaki built from one pot: soy sauce, mirin, sake, and brown sugar simmered with fresh ginger and garlic, then split in two. Half stays thin and salty-sweet for soaking into chicken, salmon, or tofu; the other half gets a quick cornstarch slurry and turns into a glossy, spoon-coating glaze. Simmering first dissolves the sugar, mellows the raw garlic, and cooks off the alcohol's sharp edge, so both halves taste balanced rather than boozy or harsh.
japanesecondimentmarinade -
巧克力格雷维酱
Chocolate gravy is the Appalachian and Deep South breakfast classic: a glossy, spoonable cocoa sauce cooked in a skillet and ladled hot over split buttermilk biscuits. It lands somewhere between hot fudge and warm pudding, but lighter, thanks to a flour-thickened milk base rather than cream or melted chocolate. Whisking the flour, cocoa, and sugar together before any liquid touches them coats the starch in fat-free dry particles, so the gravy thickens smoothly with no lumps.
southernbreakfastcomfort-food -
香煎蘑菇
Deeply browned, butter-glossed mushrooms with garlic, thyme, and a squeeze of lemon — the kind steakhouses charge extra for. The trick is a hot, uncrowded pan and patience: letting the mushrooms sear undisturbed and cook past their watery stage is what turns them meaty and caramelized instead of pale and rubbery. Butter and garlic go in at the end so neither one burns.
side-dishamericanvegetarian -
自制塔可酱
A smooth, tangy-spiced red sauce that turns a can of tomato sauce and a handful of pantry spices into the drizzle every taco night needs. Blooming the spices in a dry pan for a minute wakes up their oils, and a short uncovered simmer melds everything into a pourable sauce with a gentle, cumulative heat. It is brighter and silkier than jarred salsa, and it keeps for two weeks in the fridge.
mexicancondimentvegan -
蓝莓思慕雪
A thick, milkshake-cold blueberry smoothie built on frozen berries, banana, and Greek yogurt, ready in five minutes flat. Using frozen blueberries instead of ice keeps the flavor concentrated and the texture creamy rather than watery, while a squeeze of lemon makes the berries taste brighter and more intensely blue. It drinks like a treat but holds you over until lunch.
breakfastno-cook5-ingredients-or-so -
手撕包菜
This is the hand-torn cabbage you get at Chinese home-style restaurants: ragged pieces charred at the edges but still juicy and snappy inside, glossed with garlic, dried chilies, soy, and a hit of black vinegar. Tearing instead of slicing gives you uneven surfaces that catch the sauce and blister in the hot wok, and cooking fast over the highest heat your stove can manage keeps the cabbage sweet instead of sulfurous. It goes from cutting board to table in about 20 minutes with one pan.
chineseside-dishquick -
蓝莓糖浆
A glossy, deep-purple blueberry syrup that pours like warm honey and tastes like the berries themselves — bright, jammy, and just tart enough thanks to a squeeze of lemon. Simmering whole berries with sugar and water bursts their skins and draws out pectin, so the syrup thickens naturally without cornstarch. It comes together in one saucepan in about 20 minutes and turns ordinary pancakes into a diner-worthy breakfast.
breakfastamericancondiment -
拿铁咖啡
A cafe latte is Italy's gentlest espresso drink: a double shot stretched with warm milk and capped with a thin, silky layer of microfoam. Heating the milk to just 55-65°C keeps its natural sweetness intact, so the drink tastes rounder and creamier than the same coffee with cold milk stirred in. You do not need a fancy machine — a moka pot and a French press (or even a lidded jar) get you a genuinely velvety latte at home.
coffeeitalianbreakfast -
草莓菠菜沙拉
Juicy ripe strawberries, salty feta, and crunchy skillet-candied pecans piled over tender baby spinach, all tied together with a tangy balsamic–poppy seed dressing. Candying the pecans in a dry skillet takes five minutes and gives the salad its addictive sweet-savory crunch, while a splash of Dijon keeps the dressing emulsified so it clings to every leaf instead of pooling at the bottom of the bowl.
saladsummervegetarian