Recipes from heart, Manhattan, NY (2026)

09/11/2026

Garlic Shrimp Cabbage Pasta 🍤🥬🍝

Garlicky shrimp, tender cabbage, and perfectly coated pasta all in one irresistible bowl! 😍 Simple ingredients, big flavor, and perfect for an easy dinner when you want something different.

Would you try cabbage in your pasta? 👇

09/11/2026

Mediterranean Shrimp Pasta 🍤🍅🌿

Juicy shrimp, sun-dried tomatoes, capers, garlic, and pasta loaded with Mediterranean flavor. 🍝☀️ Fresh, savory, and seriously hard to stop eating!

Save this one for your next pasta night. ❤️

09/10/2026

Creamy Tuscan Shrimp Pasta 🍤🍝

Creamy Tuscan Shrimp Pasta might be the definition of comfort food. 😍 Juicy shrimp, sun-dried tomatoes, spinach, Parmesan, and pasta wrapped in a rich creamy sauce.

Who would you share this bowl with? ❤️

09/10/2026

Pumpkin-Garlic Spaghetti with Crispy Sage & Sunflower Seeds

Serves 4 | Prep 10 min | Cook approximately 20 min

Ingredients

- 340 g dry spaghetti
- 425 g plain unsweetened pumpkin puree, not pumpkin-pie filling
- 4 garlic cloves, minced
- 3 tbsp olive oil, divided
- 12 small fresh sage leaves, dried thoroughly
- 25 g shelled sunflower seeds
- 1/8 tsp ground nutmeg
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/4 tsp black pepper
- 2 tsp lemon juice
- 300 ml reserved pasta water

Method

1. Boil spaghetti on induction until one minute short of al dente, reserving 300 ml cooking water.
2. Toast sunflower seeds in a dry ivory skillet over medium induction for 2–3 minutes, turning with a spatula until lightly golden. Remove to a bowl.
3. Lower to medium-low. Add 2 tbsp olive oil and the dry sage leaves; cook 30–60 seconds, turning, until crisp. Lift leaves onto paper towel with a slotted spoon, leaving the sage oil in the skillet.
4. Lower heat further. Stir garlic into the reserved sage oil for 30 seconds. Add pumpkin puree, nutmeg, half the salt, pepper and 180 ml pasta water. Scrape, stir and fold with a silicone spatula; simmer gently 3–4 minutes until hot and smooth.
5. Transfer cooked spaghetti into the pumpkin sauce. Tongs complete full grasp-lift-turn-fold-release cycles. Add reserved pasta water gradually until the sauce coats rather than clumps on the noodles.
6. Switch induction off. Fold in remaining 1 tbsp olive oil and lemon juice, then adjust salt. Serve in a white oval platter; scatter toasted seeds and crisp sage last so they retain texture.

09/10/2026

Creamy Garlic Butter Shrimp Pasta 🧄🧈🍤

Garlic + butter + shrimp + creamy pasta… you already know this is going to be good. 🤤🍝 Rich, garlicky, cheesy, and packed with golden shrimp in every bite.

Save this for the next time you're craving pasta! ❤️

09/10/2026

Creamy Lemon Parmesan Shrimp Pasta 🍋🍤

Bright lemon, juicy shrimp, Parmesan, and silky creamy pasta make the perfect combination. 🍝✨ Rich enough for comfort food, but that fresh lemon flavor keeps you coming back for another bite.

Would you add extra Parmesan? 🧀👇

09/10/2026

Spicy Cajun Shrimp Pasta 🌶️🍤

Creamy, spicy, smoky and absolutely loaded with flavor! 🔥🍝 This Cajun Shrimp Pasta combines juicy seasoned shrimp, colorful peppers, creamy sauce, and pasta for a dinner that definitely won't be boring.

🌶️ Mild or EXTRA spicy—which one are you choosing?

09/10/2026

Tomato Basil Garlic Butter Shrimp Pasta 🍅🌿🍤

Sweet tomatoes, fresh basil, garlic butter, juicy shrimp, and pasta all tossed together in one seriously colorful bowl. 🍝❤️ Fresh, simple, and packed with flavor.

🍅 Save this one for your next easy pasta dinner!

09/10/2026

Zucchini, Pea & Mint Ricotta Spaghetti

Serves 4 | Prep: 15 minutes | Cook: approximately 20 minutes

Ingredients

- 340 g dry spaghetti
- 2 medium zucchini, about 400 g, cut into thin half-moons
- 150 g frozen peas
- 180 g ricotta
- 3 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 1 tsp lemon zest and 1 tbsp lemon juice
- 2 tbsp finely sliced fresh mint leaves
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/2 tsp black pepper
- 240 ml reserved pasta water
- 60 ml plain water to heat the peas

Method

1. Heat oil in a wide ivory skillet on medium-high induction. Add zucchini and half the salt. Cook 6–8 minutes, turning and spreading with a broad spatula, until tender with golden patches.
2. Lower heat. Add garlic and stir 45 seconds. Add frozen peas and 60 ml water; cover for 2–3 minutes until the peas are hot and tender.
3. Meanwhile boil spaghetti on induction until one minute short of al dente and reserve 240 ml cooking water.
4. In a bowl, whisk ricotta with lemon zest, pepper and 90 ml hot pasta water until smooth and loose.
5. Add cooked spaghetti to the zucchini and peas. Use tongs for two or three full lift-turn-fold cycles, adding a little pasta water to loosen. Finish cooking the noodles for 1 minute.
6. Switch induction off. Pour in the loosened ricotta mixture and fold thoroughly. Add lemon juice and mint; taste before adding remaining salt. Serve immediately in a white oval platter. Do not hard-boil the ricotta.

09/09/2026

Silky Carrot-Garlic Spaghetti with Feta & Pumpkin Seeds

Serves 4 | Prep: 15 minutes | Cook: approximately 25 minutes

Ingredients

- 340 g dry spaghetti
- 400 g carrots, peeled and cut into thin coins
- 1 small onion, 100 g, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 120 g feta, crumbled, divided; choose vegetarian or microbial rennet
- 150 ml milk
- 30 g unsalted pumpkin seeds
- 1 tbsp lemon juice
- 1/2 tsp fine salt, plus pasta-water salt; adjust after tasting feta
- 1/4 tsp black pepper
- 2 tbsp finely chopped parsley
- 180 ml plain water for carrots, plus 240 ml reserved pasta water

Method

1. Toast pumpkin seeds in a dry ivory skillet over medium-low induction for 2–3 minutes, stirring until lightly golden. Transfer to a dry bowl.
2. Add oil and onion to the skillet; cook 4 minutes until soft. Add garlic and cumin; stir 30 seconds. Add carrot coins, 180 ml plain water and half the salt. Cover and simmer 10–12 minutes until very soft, adding a little water if needed.
3. Meanwhile cook spaghetti on induction until one minute short of al dente, reserving 240 ml pasta water.
4. Transfer the soft carrots, onion and their remaining liquid to a heat-safe jug. Let cool 2 minutes, then add milk and 80 g feta. Blend with an immersion blender until smooth; add 60–90 ml pasta water as needed.
5. Return the orange sauce to the skillet on low heat. Add cooked spaghetti and toss thoroughly with tongs, loosening with pasta water until silky and fluid.
6. Turn heat off. Fold in lemon juice and pepper. Taste before adding remaining salt. Serve in a white round bowl; scatter remaining feta, toasted pumpkin seeds and parsley last.

09/09/2026

Turkey Meatball & Spinach Spaghetti in Paprika Cream

Serves 4 | Prep: 20 minutes | Cook: approximately 30 minutes

Ingredients

- 340 g dry spaghetti
- 400 g ground turkey
- 1 small egg
- 35 g dry breadcrumbs
- 4 garlic cloves, minced, divided
- 1 tsp sweet paprika for meatballs plus 1 tsp for sauce
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 15 g unsalted butter
- 16 g (2 tbsp) all-purpose flour
- 350 ml milk
- 100 g baby spinach
- 1 tsp lemon juice
- 2 tbsp chopped parsley
- 240 ml reserved pasta water
- 60 ml plain water to finish cooking the meatballs

Method

1. In a bowl, combine turkey, egg, breadcrumbs, half the garlic, 1 tsp paprika, half the salt and half the pepper. Mix just until combined. Shape 20 small meatballs, about 3.5 cm across.
2. Heat oil in a wide ivory skillet over medium induction. Brown meatballs 6–8 minutes, turning gently with tongs. Add 60 ml plain water, cover and simmer gently 4–6 minutes, until centers reach 74°C/165°F. Remove all meatballs to a clean plate and allow excess water in the skillet to evaporate.
3. Meanwhile cook spaghetti on induction until one minute short of al dente. Reserve 240 ml pasta water.
4. Reduce skillet heat. Melt butter and stir remaining garlic for 30 seconds. Whisk in flour for 1 minute. Add remaining paprika, then gradually whisk in milk. Simmer gently 3–4 minutes until smooth.
5. Add spinach and fold until wilted. Add cooked spaghetti and 60 ml pasta water. Use tongs for full lift-turn-fold cycles, loosening with more water as needed.
6. Turn induction off. Return the fully cooked meatballs once and fold gently without breaking them. Add lemon juice, parsley and remaining seasoning to taste. Serve in a white oval platter.

09/09/2026

Lemon Sardine Spaghetti with Garlic Crumbs

Serves 4 | Prep: 10 minutes | Cook: approximately 20 minutes

Ingredients

- 340 g dry spaghetti
- 3 cans boneless sardine fillets in olive oil, about 85 g drained per can
- 50 g coarse dry breadcrumbs or panko
- 3 tbsp olive oil, divided
- 4 garlic cloves: 1 finely grated and 3 thinly sliced
- 1 small shallot, 40 g, finely diced
- 1 tsp lemon zest and 2 tbsp lemon juice
- 1/4 tsp chili flakes
- 1/4 tsp fine salt, plus pasta-water salt; adjust after tasting fish
- 1/2 tsp black pepper
- 3 tbsp chopped parsley, divided
- 240 ml reserved pasta water

Method

1. Cook spaghetti on induction until one minute short of al dente, reserving 240 ml pasta water; time it to finish as the sauce is ready.
2. Heat 1 tbsp oil in a small skillet over medium-low induction. Add breadcrumbs and stir 2–3 minutes until golden. Add the grated garlic and stir 30 seconds, then transfer to a dry bowl; mix in half the lemon zest and 1 tbsp parsley.
3. Warm remaining oil in a wide ivory skillet over medium-low induction. Add shallot and cook 3–4 minutes until soft. Add sliced garlic and chili flakes; stir 45 seconds.
4. Add 120 ml pasta water and cooked spaghetti. Toss with tongs in full grasp-lift-turn-fold-release cycles for 1–2 minutes until glossy.
5. Turn heat off. Add drained sardines in large natural pieces, lemon juice, remaining zest and pepper. Use a broad silicone spatula for one or two gentle folds so the sardines remain recognizable. Taste before adding salt.
6. Serve in a white round bowl. Add the remaining parsley and toasted garlic crumbs only just before serving. Do not simmer the crumbs or vigorously toss the fish.

09/09/2026

Smoky Tomato Chicken & White-Bean Spaghetti

Serves 4 | Prep: 15 minutes | Cook: approximately 25 minutes

Ingredients

- 340 g dry spaghetti
- 300 g boneless skinless chicken thighs, cut into 2 cm pieces
- 1 can cannellini beans, 400 g can, drained and rinsed (about 240 g drained)
- 1 can crushed tomatoes, 400 g
- 1 small onion, 100 g, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil, divided
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
- 240 ml reserved pasta water

Method

1. Start spaghetti water heating on induction. Cook pasta until one minute short of al dente, reserving 240 ml water; time it to finish near the sauce.
2. Season chicken with half the salt and pepper. Heat 1 tbsp oil in an ivory skillet over medium-high induction. Sear chicken for 6–8 minutes, turning with tongs, until golden and cooked through to 74°C/165°F. Remove to a clean plate.
3. Reduce heat to medium. Add remaining oil and onion; stir 4–5 minutes until soft. Add garlic, tomato paste, smoked paprika and oregano; stir 45 seconds.
4. Add crushed tomatoes and 120 ml pasta water. Simmer 5 minutes, then add drained cannellini beans and simmer gently 2 minutes. Keep the beans intact.
5. Transfer cooked spaghetti into the sauce. Use tongs for controlled lift-turn-fold cycles, coating the noodles and gently distributing beans. Loosen with more water if necessary.
6. Turn induction off. Return cooked chicken once, fold gently and add parsley. Taste and add remaining salt as needed. Serve in a white oval platter.

09/09/2026

Creamy Cauliflower-Garlic Shrimp Spaghetti

Serves 4 | Prep: 15 minutes | Cook: approximately 25 minutes

Ingredients

- 340 g dry spaghetti
- 450 g raw shrimp, peeled, deveined, tails removed and patted dry
- 400 g cauliflower, cut into small florets
- 180 ml milk
- 4 garlic cloves, finely sliced
- 2 tbsp olive oil, divided
- 40 g finely grated Parmesan-style hard cheese, made with vegetarian or microbial rennet
- 1 tbsp lemon juice
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/2 tsp black pepper
- 2 tbsp finely chopped chives
- 240 ml reserved pasta water

Method

1. Simmer cauliflower in a saucepan of water on induction for 10–12 minutes until a fork passes through easily. Drain well and let cool 2 minutes in a heat-safe jug.
2. Meanwhile cook spaghetti until one minute short of al dente, reserving 240 ml cooking water. Time it to finish near the sauce.
3. Season shrimp with half the salt and pepper. Heat 1 tbsp oil in an ivory skillet over medium-high induction, sear shrimp 1–2 minutes per side until opaque, then remove to a clean plate.
4. Lower heat. Add remaining oil and sliced garlic; stir 45 seconds. Transfer garlic and its oil to the cauliflower jug. Add milk and 90 ml pasta water. Use an immersion blender to blend until completely smooth.
5. Return cauliflower sauce to the skillet on low heat. Add cooked spaghetti and toss thoroughly with tongs for 1–2 minutes. Add pasta water as needed; the sauce should coat the strands softly, not sit as a thick mash.
6. Turn heat off. Fold in grated cheese and lemon juice. Return shrimp once and fold gently. Taste before adding remaining salt. Serve in a white round bowl, sprinkled with chives.

09/09/2026

Orange-Ginger Garlic Shrimp Spaghetti

Serves 4 | Prep: 15 minutes | Cook: approximately 20 minutes

Ingredients

- 340 g dry spaghetti
- 450 g raw shrimp, peeled, deveined, tails removed and patted dry
- 2 tbsp olive oil, divided
- 20 g unsalted butter
- 4 garlic cloves, minced
- 2 tsp finely grated fresh ginger
- 80 ml fresh orange juice and 1 tsp finely grated orange zest
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp chili flakes
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/4 tsp black pepper
- 3 scallions, finely sliced, whites and greens separated
- 240 ml reserved pasta water

Method

1. Start salted water heating on induction. Cook spaghetti until one minute short of al dente, timed to finish as the sauce is ready; reserve 240 ml cooking water.
2. Season dry shrimp with half the salt and black pepper. Heat 1 tbsp oil in a wide ivory skillet on medium-high induction. Add shrimp in one layer; cook 1–2 minutes per side until pearly and opaque. Transfer to a clean plate.
3. Lower heat and add remaining oil, scallion whites, garlic and ginger. Stir for 45–60 seconds without browning the garlic.
4. Add orange juice, honey, chili flakes and 90 ml pasta water. Scrape the pan and simmer gently for 2 minutes. The liquid should remain loose, not reduce to a sticky candy glaze.
5. Transfer cooked spaghetti into the sauce. Use tongs to grip, lift, turn, fold and release until evenly coated, about 1–2 minutes. Add more pasta water if needed.
6. Turn induction off. Fold in butter, orange zest and lemon juice. Return the cooked shrimp once and fold gently; taste before adding remaining salt. Serve in a white oval platter with scallion greens.

09/08/2026

🍋🍤 Creamy Lemon Garlic Shrimp Pasta
Creamy, garlicky, lemony and loaded with juicy shrimp! 🍝✨ This easy pasta comes together with a silky Parmesan sauce and a fresh burst of lemon. Perfect for a quick weeknight dinner that tastes restaurant-worthy.

09/08/2026

White Lasagna with Greens, Gruyère & Garlic

This White Chicken Lasagna is pure comfort food: creamy Gruyère sauce, tender chicken, mushrooms, spinach, garlic, and layers of pasta baked under a bubbly golden cheese top. Rich, cozy, and perfect for a family dinner or weekend meal.

09/08/2026

Cheesy Zucchini Chicken Fritters

09/08/2026

Lemon Chickpea & Spinach Spaghetti with Toasted Sunflower Seeds

Serves 4 | Prep 10 min | Cook approximately 18 min

Ingredients

- 340 g dry spaghetti
- 1 can chickpeas, 400–425 g can, drained and rinsed (about 240 g drained)
- 150 g baby spinach
- 4 garlic cloves, thinly sliced
- 40 g unsalted sunflower seeds
- 3 tbsp olive oil, divided
- 1 tsp lemon zest and 2 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes
- 3/4 tsp fine salt, divided, plus pasta-water salt
- 1/4 tsp black pepper
- 240 ml reserved pasta water

Method

1. Boil spaghetti on induction until one minute short of al dente. Reserve 240 ml pasta water and drain.
2. Toast sunflower seeds in a dry ivory skillet over medium-low induction for 2–3 minutes, stirring until golden. Transfer all seeds to a small bowl.
3. Add 2 tbsp oil to the skillet. Add drained, dried chickpeas, cumin and half the salt. Stir-fry 3–4 minutes until lightly golden. Lower heat, add garlic and chili flakes, and stir 45 seconds.
4. Add 120 ml pasta water and spinach. Use a silicone spatula to fold spinach into the liquid until wilted.
5. Add cooked spaghetti and use tongs to lift, turn, fold and release until the strands are glossy and chickpeas are distributed. Loosen with extra water if needed.
6. Switch off heat. Add remaining olive oil, lemon zest, juice, pepper and remaining salt to taste. Toss once. Serve and scatter all toasted sunflower seeds on top just before eating.

09/07/2026

CREAMY GARLIC PARMESAN SHRIMP LASAGNA

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8

INGREDIENTS

For the Lasagna
- 12 lasagna noodles
- Salt, for boiling water

For the Shrimp
- 1 1/2 lb (680 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper

For the Creamy Garlic Parmesan Sauce
- 4 tbsp unsalted butter
- 5 garlic cloves, finely minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup low-sodium seafood or chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh parsley

For the Layers
- 2 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Extra chopped parsley, for finishing

INSTRUCTIONS

1. PREHEAT THE OVEN
Preheat oven to 375°F (190°C).

Lightly grease a 9x13-inch white ceramic baking dish.

2. COOK THE LASAGNA NOODLES
Bring a large pot of salted water to a boil.

Cook the lasagna noodles until just al dente.

Do not overcook them because they will continue cooking in the oven.

Drain and lay the noodles flat so they do not stick together.

3. PREPARE THE SHRIMP
Pat the shrimp completely dry.

Season with:
- garlic powder
- paprika
- salt
- black pepper

Toss until evenly coated.

4. SEAR THE SHRIMP
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add the shrimp in one layer.

Cook for about 1–2 minutes on the first side.

Flip and cook for another 1 minute, just until lightly golden and almost cooked through.

Do not overcook.

Transfer the shrimp to a plate.

Reserve several of the nicest shrimp for the top of the lasagna.

5. START THE CREAM SAUCE
Reduce heat to medium.

In a saucepan or clean skillet, melt 4 tablespoons butter.

Add the minced garlic.

Cook for about 30 seconds until fragrant.

6. MAKE THE ROUX
Add the flour.

Whisk continuously for about 1 minute until smooth and lightly bubbling.

Do not brown the flour.

7. ADD THE LIQUIDS
Slowly pour in the milk while whisking continuously.

Then add the heavy cream and broth.

Whisk until smooth.

8. SEASON THE SAUCE
Add:
- Italian seasoning
- salt
- black pepper

Simmer gently for 3–5 minutes, whisking frequently, until the sauce begins to thicken.

Do not hard-boil.

9. ADD PARMESAN
Reduce the heat to low.

Gradually stir in 1 cup grated Parmesan.

Continue stirring until fully melted and the sauce becomes smooth, creamy, and glossy.

Stir in chopped parsley.

Remove from heat.

10. START THE FIRST LAYER
Spread a thin layer of creamy sauce over the bottom of the prepared baking dish.

Arrange a layer of lasagna noodles over the sauce.

11. ADD SHRIMP AND SAUCE
Spoon more creamy sauce over the noodles.

Scatter some of the seared shrimp evenly over the sauce.

12. ADD CHEESE
Sprinkle mozzarella and a little Parmesan over the shrimp layer.

13. REPEAT THE LAYERS
Repeat:

lasagna noodles
→ creamy garlic Parmesan sauce
→ shrimp
→ mozzarella
→ Parmesan

Continue until the ingredients are used.

14. FINISH THE TOP
Add the final lasagna noodle layer.

Spread the remaining creamy sauce over the top.

Sprinkle generously with the remaining mozzarella and Parmesan.

Arrange the reserved whole shrimp attractively across the surface.

15. BAKE COVERED
Cover loosely with foil.

Bake at 375°F (190°C) for 20 minutes.

16. BAKE UNCOVERED
Remove the foil.

Bake for another 12–15 minutes until:
- the cheese is melted
- the sauce bubbles around the edges
- the surface becomes lightly golden

17. BROIL FOR COLOR
For a stronger golden finish, broil for 1–2 minutes.

Watch closely so the cheese does not burn.

18. REST
Remove from the oven.

Let the shrimp lasagna rest for 10 minutes before cutting.

This allows the creamy layers to settle and makes cleaner portions.

19. FINISH
Sprinkle with chopped parsley and a light amount of grated Parmesan.

20. SERVE
Cut into generous square portions.

Transfer each portion onto a clean luxury white serving plate.

For the Reel hero moment, lift one portion with a wide serving spatula to reveal the creamy shrimp layers and melted cheese.

Then use a fork to pick up one creamy bite containing:
- lasagna
- shrimp
- garlic Parmesan sauce
- melted cheese

CHEF’S TIPS

- Dry the shrimp very well before searing so they brown instead of steaming.
- Slightly undercook the shrimp in the skillet because they finish cooking in the oven.
- Do not overcook the lasagna noodles before assembly.
- Keep the Parmesan sauce over low heat after adding cheese so it stays smooth.
- The sauce should be thick enough to coat a spoon but still pourable before layering.
- Let the lasagna rest before serving so the layers hold together.
- Reserve several whole shrimp for the top to create the same premium look as the reference image.

09/07/2026

Smoky Paprika White-Fish & Chickpea Skillet

Serves: 4
Prep: 12 minutes · Cook: 25 minutes · Total: 37 minutes

Ingredients

- 600 g boneless skinless white-fish fillets, thawed and dried, divided into 4 portions
- 1 can chickpeas, 400–425 g can, drained and rinsed (about 240 g drained)
- 1 can crushed tomatoes, 400 g
- 1 red bell pepper, 150 g, diced
- 1 small onion, 120 g, diced
- 3 garlic cloves, minced
- 100 g baby spinach
- 2 tbsp olive oil
- 150 ml low-sodium vegetable stock
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 3/4 tsp fine salt, divided
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped parsley

Method

1. Season fish with 1/4 tsp salt and black pepper. Keep chilled while making the sauce.

2. Heat oil in a wide ivory lidded induction sauté pan over medium heat. Add onion and diced pepper; stir with a wooden spoon 5–6 minutes until softened. Add garlic, paprika and cumin; stir 30 seconds.

3. Add chickpeas, crushed tomatoes, stock and remaining salt. Scrape the pan, bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally.

4. Stir in spinach until wilted. Nestle raw fish portions in the sauce only now. Spoon sauce around them, cover and simmer gently 7–10 minutes, depending on thickness, until the thickest part reaches 63°C/145°F and flakes easily. Do not vigorously stir after adding fish.

5. Switch off heat. Add lemon juice and parsley. Use a fish turner to lift each fillet with support; spoon chickpeas and sauce around it.

Budget approach

Frozen white fish and a can of chickpeas give four portions; ordinary paprika replaces premium saffron.

09/07/2026

Garlic Shrimp & White-Bean Smash Toasts

Serves: 4 as an appetizer; 12 toasts
Prep: 15 minutes · Cook: 12 minutes · Total: 27 minutes

Ingredients

- 12 baguette slices, about 1.5 cm thick (180–220 g bread)
- 12 large raw shrimp, about 300 g, peeled, deveined and tails removed
- 1 can cannellini beans, 400–425 g can, drained and rinsed (about 240 g drained)
- 150 g cherry tomatoes, finely diced and drained
- 4 garlic cloves: 1 whole peeled, 1 finely grated, 2 minced
- 3 tbsp olive oil, divided
- 15 g (1 tbsp) unsalted butter
- 2 tbsp lemon juice, divided, plus 1 tsp lemon zest
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt, divided
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
- 1–2 tbsp warm water

Method

1. Mash drained beans with a fork in a wide bowl with 1 tbsp olive oil, grated garlic, 1 tbsp lemon juice, lemon zest, 1/4 tsp salt and enough warm water to make a thick spread.

2. Brush bread slices with 1 tbsp olive oil. Toast in a dry induction skillet over medium heat for 2–3 minutes per side. Move to a clean plate and rub lightly with the whole garlic clove.

3. Pat shrimp dry; season with paprika, pepper and remaining salt. Heat remaining oil in the skillet over medium-high induction. Cook shrimp 1–2 minutes per side until opaque, using tongs to turn them.

4. Lower heat, add butter and minced garlic, and stir for 30 seconds without burning. Switch off heat and add remaining lemon juice and half the parsley. Toss shrimp through the garlic butter.

5. Spread bean mash over each toast using a small offset spatula. Top each with one cooked shrimp, a little drained diced tomato and the remaining parsley. Spoon only a few drops of pan butter over each; serve immediately so the bread stays crisp.

Budget approach

One shrimp per toast; a can of beans supplies a generous creamy layer without specialty cheese.

09/07/2026

Caramelized-Onion & Lentil Lasagna Roll Bake

Ingredients

- 12 lasagna sheets
- 450 g cooked brown or green lentils, well drained
- 3 large onions, thinly sliced
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 100 g baby spinach, chopped
- 300 g ricotta
- 50 g grated Parmesan, divided
- 700 g plain tomato sauce
- 180 g mozzarella, grated
- 1 tsp dried thyme, salt, black pepper, and parsley

Method

1. Heat oil in a wide skillet over medium-low induction. Add onions and salt. Cook 22–28 minutes, stirring with a wooden spoon, until deeply golden. Add garlic and thyme for 60 seconds, then cool.
2. Heat an electric oven to 190°C. Cook lasagna sheets until flexible but still firm. Drain and lay separately on a clean tray.
3. Fold cooled onions, lentils, spinach, ricotta, 30 g Parmesan, pepper, and parsley in a bowl.
4. Spread 500 g tomato sauce across a white baking dish.
5. Spread filling evenly over each noodle, leaving a 2 cm empty edge. Roll tightly from the short side and place seam-side down in the sauce.
6. Spoon remaining tomato sauce over the rolls. Top with mozzarella and remaining Parmesan.
7. Cover and bake 22 minutes. Uncover and bake 10–12 minutes until golden. Rest 8 minutes so the rolls remain intact when lifted.

09/06/2026

Roasted-Carrot Parmesan Chicken Rigatoni Bake

Ingredients

- 340 g rigatoni
- 500 g boneless skinless chicken thighs, cut into 3 cm pieces
- 450 g carrots, sliced into coins
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil, divided
- 300 ml milk
- 180 ml low-sodium chicken stock
- 80 g grated Parmesan, divided
- 120 g mozzarella, grated
- 35 g panko
- 1 tsp paprika, 1 tsp dried thyme, salt, pepper, and parsley

Method

1. Heat an electric oven to 220°C. Toss carrots and unpeeled garlic with 1 tbsp oil, thyme, salt, and pepper. Roast on a metal tray for 20–25 minutes until caramelized.
2. Reduce oven to 200°C. Cook rigatoni two minutes short of al dente; reserve 240 ml pasta water.
3. Season chicken with paprika, salt, and pepper. Heat remaining oil over medium-high induction. Sear chicken in one layer for 3–4 minutes, turning until browned and nearly cooked. Remove.
4. Peel roasted garlic. Blend three-quarters of the carrots with garlic, milk, stock, half the Parmesan, and 120 ml pasta water until smooth.
5. Pour sauce into the skillet and simmer for 2 minutes. Switch off induction. Add rigatoni, chicken, and remaining carrot coins; fold twice.
6. Transfer to a white baking dish. Top with mozzarella, remaining Parmesan, and panko.
7. Bake 16–20 minutes until bubbling and golden. Rest 5 minutes and finish with parsley.
4. Roasted-Carrot Parmesan Chicken Rigatoni Bake

Ingredients

- 340 g rigatoni
- 500 g boneless skinless chicken thighs, cut into 3 cm pieces
- 450 g carrots, sliced into coins
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil, divided
- 300 ml milk
- 180 ml low-sodium chicken stock
- 80 g grated Parmesan, divided
- 120 g mozzarella, grated
- 35 g panko
- 1 tsp paprika, 1 tsp dried thyme, salt, pepper, and parsley

Method

1. Heat an electric oven to 220°C. Toss carrots and unpeeled garlic with 1 tbsp oil, thyme, salt, and pepper. Roast on a metal tray for 20–25 minutes until caramelized.
2. Reduce oven to 200°C. Cook rigatoni two minutes short of al dente; reserve 240 ml pasta water.
3. Season chicken with paprika, salt, and pepper. Heat remaining oil over medium-high induction. Sear chicken in one layer for 3–4 minutes, turning until browned and nearly cooked. Remove.
4. Peel roasted garlic. Blend three-quarters of the carrots with garlic, milk, stock, half the Parmesan, and 120 ml pasta water until smooth.
5. Pour sauce into the skillet and simmer for 2 minutes. Switch off induction. Add rigatoni, chicken, and remaining carrot coins; fold twice.
6. Transfer to a white baking dish. Top with mozzarella, remaining Parmesan, and panko.
7. Bake 16–20 minutes until bubbling and golden. Rest 5 minutes and finish with parsley.

09/06/2026

Creamy White-Fish, Pea & Dill Fusilli Gratin

Ingredients

- 340 g fusilli
- 450 g frozen white-fish fillets, thawed and dried
- 200 g frozen peas
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 600 ml milk
- 60 g grated Parmesan, divided
- Zest of 1 lemon plus 1 tbsp juice
- 20 g fresh dill, chopped
- 45 g panko
- 1/2 tsp garlic powder, salt, and black pepper

Method

1. Heat an electric oven to 200°C. Cook fusilli two minutes short of al dente and drain.
2. Cut fish into 4 cm pieces. Season with salt, pepper, and garlic powder.
3. Heat oil in a wide skillet over medium-high induction. Sear fish for 60–75 seconds per side so the outside sets but the center is not fully cooked. Remove carefully with a fish turner.
4. Lower heat. Melt 2 tbsp butter, whisk in flour for 60 seconds, then slowly whisk in milk. Simmer 3–4 minutes.
5. Switch off induction. Stir in half the Parmesan, lemon zest, juice, half the dill, and peas.
6. Fold in fusilli twice. Transfer to a white gratin dish, nestle the fish pieces visibly on top, and spoon a little sauce over them.
7. Combine panko, remaining Parmesan, remaining dill, and melted remaining butter. Scatter over the dish.
8. Bake 14–17 minutes until fish is opaque and flakes easily. Rest 4 minutes.

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