Recipe Hive

30–35 min • Serves 4

Creamy Chicken Alfredo

Silky, restaurant‑style Alfredo is all about balance—gentle heat, freshly grated Parmesan, and just enough starchy pasta water for a glossy emulsion. Here, thinly sliced chicken breasts are seared until golden, then tossed with fettuccine in a butter‑garlic cream sauce. Warming the cream before it hits the pan prevents splitting, while whisking in the cheese off direct heat keeps the sauce smooth. A pinch of nutmeg adds classic depth without dominating the dish. Use al dente pasta so it can finish in the sauce and absorb flavor. If you prefer a lighter version, swap half the cream for whole milk, adding a teaspoon of cornstarch to maintain body. Serve immediately in warm bowls and finish with parsley and black pepper. Pair with a simple green salad and lemony sparkling water for a weeknight‑friendly, crowd‑pleasing pasta that rivals your favorite trattoria.

Ingredients & instructions

Ingredients

12 oz (340 g) fettuccine
2 chicken breasts, thinly sliced
2 tbsp olive oil
3 tbsp butter
3 cloves garlic, minced
1¼ cups heavy cream
1 cup finely grated Parmesan
¼ tsp nutmeg (optional)
Salt & black pepper; chopped parsley

Instructions

Boil fettuccine in salted water to al dente; reserve ½ cup pasta water.
Season chicken; sear in olive oil over medium‑high until cooked through; remove.
Add butter and garlic; cook 30 seconds. Pour in cream and nutmeg; simmer gently 2–3 minutes.
Off heat, whisk in Parmesan until smooth. Add pasta and chicken; toss, loosening with pasta water.
Season, garnish with parsley, and serve hot.

Approx per serving: 620 kcal • 29g fat • 58g carbs • 36g protein.

55–65 min • Serves 6

Vegetable Biryani

This layered biryani celebrates aroma: long‑grain basmati perfumed with whole spices, tender vegetables, and a final steam that melds everything together. Rinse and soak the rice to remove excess starch and guarantee distinct, fluffy grains. Frying onions to deep gold builds sweetness that balances the warm spice mix and tart tomatoes. Yogurt tenderizes vegetables and rounds the masala. During the “dum,” seal the pot tightly so steam can finish the rice without scorching—placing a skillet underneath helps diffuse heat. A drizzle of saffron milk adds color and floral notes; mint and cilantro bring freshness. Serve with cucumber raita and lemon wedges; a handful of toasted cashews and raisins on top adds festive crunch. Each spoonful should reveal layers—rice, herbs, and delicate spice—proof that patient, gentle heat can transform simple pantry staples into something special.

Ingredients & instructions

Ingredients

2 cups basmati rice, rinsed & soaked 30 min
2 tbsp ghee or oil; 1 large onion, sliced
2 tsp ginger‑garlic paste
1 cup mixed veg + ½ cup cauliflower
1 tomato, chopped; ½ cup yogurt
Whole spices: bay leaf, 4 cardamom, 4 cloves, 1" cinnamon, 1 star anise
1 tsp biryani masala, ½ tsp turmeric, 1 tsp Kashmiri chili
Mint & cilantro; saffron in 2 tbsp warm milk (optional)
Salt; lemon wedges

Instructions

Parboil rice with whole spices until 70% done; drain.
Fry onion in ghee to golden. Add ginger‑garlic and vegetables; sauté.
Stir in tomato, yogurt, spices, and salt; cook until veg are just tender.
Layer rice, herbs, and saffron milk. Cover tightly; cook on low 20 minutes.
Rest 10 minutes; fluff gently and serve.

Approx per serving: 410 kcal • 9g fat • 74g carbs • 9g protein.

45–60 min • 1 large

Margherita Pizza

A true Margherita lets simple ingredients shine: supple dough, bright tomato sauce, milky mozzarella, and fresh basil. Start with a hot oven and preheated stone or steel to achieve blistered edges. Pat fresh mozzarella dry to avoid sogginess and spread the sauce thin—just enough to coat. Stretch dough gently, preserving air in the rim, then launch quickly for maximum oven spring. If your oven tops out at a lower temperature, bake longer on a lower rack and finish under the broiler for color. After baking, add a few torn basil leaves and a light drizzle of extra‑virgin olive oil. The result is balanced—acidic tomato, creamy dairy, fragrant basil—needing nothing more than a pinch of flaky salt. Enjoy immediately; the delicate crust is at its best within minutes of leaving the oven.

Ingredients & instructions

Ingredients

1 lb (450 g) pizza dough
½ cup crushed tomatoes or passata
1 garlic clove, minced; 1 tbsp olive oil
6–8 oz fresh mozzarella, sliced and patted dry
Fresh basil; salt; pinch of sugar (optional)

Instructions

Preheat oven to 250°C / 480°F with a stone or steel.
Mix tomatoes, garlic, oil, and salt. Stretch dough on parchment.
Spread a thin layer of sauce; add mozzarella.
Bake 8–12 minutes until blistered. Finish with basil and oil.

Approx per slice (1/8): 210 kcal • 7g fat • 27g carbs • 9g protein.

25–30 min • Serves 4

Chicken Street Tacos

These weeknight tacos lean on citrus, garlic, and warm chili to create big flavor fast. Marinating bite‑size chicken pieces for even ten minutes seasons them all the way through, while a screaming‑hot skillet delivers caramelized edges. Keep toppings classic: finely diced onion, cilantro, and plenty of lime. If using corn tortillas, warm and char them briefly to prevent tearing and to add smokiness. A quick crema—yogurt or sour cream whisked with lime juice and a pinch of salt—adds cool contrast. For meal prep, cook the chicken ahead and reheat gently; assemble just before serving so tortillas stay soft and the onions crisp. Serve with grilled corn or a simple cabbage slaw for crunch. Small tortillas make portion control easy and encourage seconds.

Ingredients & instructions

Ingredients

1 lb (450 g) chicken thighs, chopped
2 tbsp lime juice + 1 tbsp orange juice
2 cloves garlic, minced
1 tsp chili powder + ½ tsp cumin
8–10 small corn tortillas
Diced onion, cilantro, lime wedges; salt, pepper, oil

Instructions

Marinate chicken with citrus, garlic, spices, salt, pepper, and oil for 10 minutes.
Sear in a hot skillet until browned and cooked through, 6–8 minutes.
Warm tortillas; fill with chicken, onion, cilantro, and lime.

Approx per 2 tacos: 420 kcal • 15g fat • 45g carbs • 28g protein.

35–45 min • Serves 4

Paneer Butter Masala

A north‑Indian restaurant favorite, paneer butter masala balances gentle heat with creamy richness. Onions, tomatoes, and a handful of soaked cashews are simmered and blended into a velvety base, then finished with butter, cream, and crushed fenugreek leaves. Lightly pan‑searing paneer gives it a delicate crust and helps it stay tender in the sauce. Kashmiri chili powder adds color without overwhelming spice; a pinch of sugar rounds the acidity. For an ultra‑smooth texture, strain the gravy after blending. Serve with naan or jeera rice and a squeeze of lemon to brighten. Leftovers taste even better as the spices meld overnight, making this a great make‑ahead dish for gatherings or lunch boxes.

Ingredients & instructions

Ingredients

250 g paneer, cubed
1 tbsp butter + 1 tbsp oil
1 onion, sliced; 2 tomatoes, chopped
10 cashews, soaked; 1 tsp ginger‑garlic paste
½ tsp turmeric, 1 tsp Kashmiri chili, 1 tsp garam masala
½ tsp crushed kasuri methi; ½ cup cream; salt; pinch of sugar

Instructions

Sauté onion; add ginger‑garlic, tomatoes, and cashews. Cook until soft; blend smooth.
Return puree; add butter and spices. Simmer 5 minutes.
Stir in cream and paneer; warm gently. Finish with kasuri methi and sugar.

Approx per serving: 480 kcal • 33g fat • 20g carbs • 20g protein.

20–25 min • Serves 2–3

Lemon‑Herb Salmon

Pan‑seared salmon is fast, forgiving, and elegant. Pat fillets dry for better browning, then cook mostly skin‑side down so the heat renders fat and crisps the skin. A quick butter‑lemon baste perfumes the fish without masking its flavor; add dill or parsley right at the end so the herbs stay vivid. Look for the flesh to turn opaque about three‑quarters of the way up before flipping; carryover heat will finish the center. Serve with steamed greens or roasted potatoes for a balanced plate. Leftovers flake beautifully over salads the next day, making this a smart cook‑once, eat‑twice recipe.

Ingredients & instructions

Ingredients

2 salmon fillets (150–180 g each)
1 tbsp olive oil + 1 tbsp butter
2 cloves garlic, minced; 1 lemon (zest & juice)
2 tbsp chopped dill or parsley; salt & pepper

Instructions

Season salmon. Sear skin‑side down 3–4 minutes; flip 2–3 minutes.
Add butter, garlic, and zest; baste 30–60 seconds. Finish with lemon juice and herbs.

Approx per serving: 360 kcal • 22g fat • 2g carbs • 36g protein.

20–25 min • Serves 3–4

Classic Pancakes

These pancakes cook up tall and tender thanks to a balanced mix of baking powder and soda. Keep the batter slightly lumpy and avoid overmixing; a short rest lets the flour hydrate for an even crumb. Cook on a medium, not blazing‑hot, griddle so the centers set as the surfaces brown. For extra tang and tenderness, use part buttermilk. Leftovers freeze well and reheat in a toaster for weekday breakfasts.

Ingredients & instructions

Ingredients

1½ cups flour; 2 tbsp sugar
2 tsp baking powder; ½ tsp baking soda; ½ tsp salt
1¼ cups milk; 1 egg; 2 tbsp melted butter; 1 tsp vanilla

Instructions

Whisk dry ingredients. In another bowl whisk wet ingredients.
Combine just until flour disappears; rest 5 minutes.
Cook ¼‑cup scoops on an oiled skillet until bubbles set; flip 1–2 minutes.

Approx per 2 pancakes: 310 kcal • 9g fat • 49g carbs • 8g protein.

20–25 min • Serves 3–4

Garlic Shrimp Scampi

Butter, garlic, and lemon are the trio that make scampi irresistible. Sear seasoned shrimp briefly so they stay juicy, then build a quick pan sauce with garlic, white wine or stock, and a knob of butter to emulsify. Chili flakes add gentle heat; parsley brightens. Toss with hot pasta or spoon over toasted bread to soak up every drop. Watch the shrimp—they should curl into loose “C” shapes; tight "O"s mean they’ve gone too far.

Ingredients & instructions

Ingredients

500 g large shrimp, peeled
2 tbsp olive oil + 2 tbsp butter
4 garlic cloves, minced
¼ cup dry white wine or stock
1 lemon (zest & juice); parsley; chili flakes; salt & pepper

Instructions

Sear shrimp 1–2 minutes per side; remove.
Sauté garlic in butter; deglaze with wine/stock and reduce briefly.
Return shrimp with lemon and parsley; toss to coat and serve.

Approx per serving: 300 kcal • 14g fat • 6g carbs • 36g protein.

35–45 min • Serves 4

Mushroom Risotto

Slowly ladled warm stock coaxes arborio rice into a creamy, spoonable texture without any cream. Brown the mushrooms first to concentrate flavor, then cook onion and rice in the same pan to capture the fond. Stir often—not furiously—to help starch release. A splash of white wine lifts the profile; Parmesan added at the end brings savory depth. Resting the risotto for a minute before serving lets bubbles settle and the texture turn silky.

Ingredients & instructions

Ingredients

1¼ cups arborio rice
250 g mushrooms, sliced; 1 small onion, minced
2 tbsp olive oil + 1 tbsp butter
½ cup dry white wine (optional); 4 cups warm stock
½ cup grated Parmesan; salt, pepper, parsley

Instructions

Sear mushrooms; set aside. Soften onion in oil/butter; toast rice 1–2 minutes.
Deglaze with wine; add stock a ladle at a time, stirring often, ~18 minutes.
Fold in mushrooms and Parmesan; season and rest 1–2 minutes.

Approx per serving: 420 kcal • 13g fat • 62g carbs • 11g protein.

10–15 min • Serves 4

Greek Salad

Crisp cucumbers, ripe tomatoes, briny olives, and creamy feta make a refreshing, no‑cook side. Keep the dressing simple—good olive oil, red wine vinegar, oregano, salt, and pepper. Add the feta last and toss gently so the cubes stay intact. For crunch, include sliced bell pepper. Serve immediately for the brightest textures.

Ingredients & instructions

Ingredients

2 cucumbers; 3 tomatoes; ½ red onion
½ cup Kalamata olives; 120 g feta
2 tbsp olive oil; 1 tbsp red wine vinegar; ½ tsp oregano; salt & pepper

Instructions

Toss vegetables and olives. Whisk dressing; pour over. Add feta and combine gently.

Approx per serving: 210 kcal • 16g fat • 10g carbs • 6g protein.

25–30 min • Makes ~24

Chocolate Chip Cookies

Chewy centers, crisp edges, and melty pockets of chocolate—these cookies hit every note. Cream butter and sugars just until fluffy, then mix the flour only until it disappears to avoid toughness. Chilling the dough concentrates flavor and limits spread for thicker cookies. Bake until the edges are set but the centers look a touch underdone; they’ll finish on the hot sheet. A sprinkle of flaky salt before baking provides a grown‑up contrast to the sweetness.

Ingredients & instructions

Ingredients

½ cup butter; ½ cup brown sugar; ¼ cup white sugar
1 egg; 1 tsp vanilla
1¼ cups flour; ½ tsp baking soda; ¼ tsp salt
1 cup chocolate chips

Instructions

Cream butter and sugars; beat in egg and vanilla.
Fold in dry ingredients; stir in chips. Chill 20 minutes.
Bake at 175°C / 350°F for 9–11 minutes. Cool on tray.

Approx per cookie: 110 kcal • 6g fat • 13g carbs • 1g protein.

35–45 min • Serves 4

Lentil Bolognese Pasta

A hearty vegetarian take on a classic, this sauce builds body from lentils and aromatics. Gently sweat onion, carrot, and celery in olive oil, then add garlic, oregano, and tomatoes. Simmer with stock until the lentils are tender and the sauce is thick enough to cling to pasta. Finish with butter or olive oil for gloss and a grating of Parmesan if you eat dairy. Rigatoni’s ridges capture the nubbly texture beautifully, but spaghetti works too. The sauce freezes well—make a double batch for quick weeknight dinners.

Ingredients & instructions

Ingredients

200 g brown/green lentils
1 onion, 1 carrot, 1 celery stalk, finely diced
3 tbsp olive oil; 3 cloves garlic
1 tsp oregano; 400 g crushed tomatoes; 2½ cups veg stock
350 g pasta; salt, pepper, red pepper flakes

Instructions

Sweat veg in oil. Add garlic and oregano; cook 30 seconds.
Add lentils, tomatoes, stock, salt, and pepper; simmer 25–30 minutes.
Cook pasta al dente; toss with sauce, thinning with pasta water.

Approx per serving (sauce + pasta): 520 kcal • 12g fat • 86g carbs • 20g protein.

20–25 min • Serves 2–3

Chicken Caesar Salad

Crisp romaine, juicy chicken, and garlicky dressing are timeless. Grill or pan‑sear the chicken and let it rest before slicing so the juices redistribute. The dressing comes together in a minute with mayonnaise, lemon, Dijon, and minced garlic; add anchovies for classic depth. Toss romaine with dressing and Parmesan, then top with warm chicken and croutons for contrast. For a lighter take, use Greek yogurt in place of some of the mayo.

Ingredients & instructions

Ingredients

2 small chicken breasts; salt & pepper
1 romaine heart; 1 cup croutons; ¼ cup grated Parmesan
Dressing: ⅓ cup mayo, 1 tbsp lemon juice, 1 tsp Dijon, 1 garlic clove, optional anchovies

Instructions

Cook chicken; rest and slice.
Whisk dressing. Toss romaine with dressing and Parmesan; top with chicken and croutons.

Approx per serving: 430 kcal • 24g fat • 16g carbs • 36g protein.

30–35 min • Serves 4

Chickpea Curry (Chana Masala)

Protein‑rich chickpeas simmered in a tangy tomato‑onion gravy make a satisfying meatless main. Bloom cumin seeds in hot oil to unlock their aroma, then cook onions until deeply golden for sweetness. Add ginger‑garlic, tomatoes, and spices; cook until glossy and thick before adding chickpeas and water. A squeeze of lemon at the end brightens the dish. Serve with rice or roti and a spoon of cooling yogurt.

Ingredients & instructions

Ingredients

2 cups cooked chickpeas
1 onion, finely chopped; 2 tomatoes, chopped
1 tsp ginger‑garlic paste; 1 green chili (optional)
1 tsp cumin seeds; ½ tsp turmeric; 1 tsp coriander; 1 tsp garam masala
2 tbsp oil; salt; lemon; cilantro

Instructions

Bloom cumin in oil; sauté onion until golden; add ginger‑garlic and chili.
Add tomatoes and spices; cook thick.
Stir in chickpeas and 1 cup water; simmer 10–12 minutes. Finish with lemon and cilantro.

Approx per serving: 360 kcal • 8g fat • 56g carbs • 14g protein.

60–70 min • 1 loaf

Banana Bread

Moist and gently sweet, this banana bread is a reliable way to use overripe fruit. Mash bananas thoroughly for even moisture, and mix the batter only until the flour disappears. A little melted butter adds richness; vanilla rounds the flavor. Bake until a tester comes out mostly clean—overbaking dries quick breads fast. The loaf keeps well and slices neatly once cooled, making it perfect for breakfast or snacks all week.

Ingredients & instructions

Ingredients

3 very ripe bananas, mashed; ⅓ cup melted butter
½ cup sugar; 1 egg; 1 tsp vanilla
1 tsp baking soda; pinch of salt; 1½ cups flour
Optional: ½ cup nuts or chocolate chips

Instructions

Mix banana, butter, sugar, egg, and vanilla. Fold in baking soda, salt, and flour.
Bake in a greased 9×5‑inch pan at 175°C / 350°F for 55–65 minutes; cool before slicing.

Approx per slice (1/10): 220 kcal • 7g fat • 36g carbs • 3g protein.

30–35 min • Serves 4

Tomato Basil Soup

A smooth, vibrant soup that comes together with pantry staples. Sauté onion and garlic for sweetness, simmer tomatoes and stock, then blend silky with fresh basil. A small pinch of sugar balances acidity; a swirl of cream is optional. For deeper flavor, roast the tomatoes first or add a spoonful of tomato paste during the simmer. Serve with grilled cheese or a handful of crunchy croutons.

Ingredients & instructions

Ingredients

1 tbsp olive oil; 1 onion; 2 garlic cloves
800 g canned whole tomatoes; 2 cups veg stock
Handful basil; 1 tsp sugar; salt & pepper; splash of cream (optional)

Instructions

Sauté onion; add garlic 30 seconds.
Add tomatoes, stock, sugar, and salt; simmer 15 minutes.
Blend smooth with basil; adjust seasoning; add cream if desired.

Approx per serving: 190 kcal • 8g fat • 26g carbs • 5g protein.

25–30 min • Serves 3–4

Teriyaki Chicken Stir‑Fry

A glossy homemade teriyaki beats bottled sauce. Whisk soy sauce, honey, rice vinegar, ginger, and garlic, then thicken with a cornstarch slurry for the ideal clingy glaze. Stir‑fry chicken just until done, remove, then cook vegetables briefly so they stay crisp‑tender. Return the chicken, add sauce and slurry, and toss until shiny. Serve over rice and garnish with sesame seeds or scallions.

Ingredients & instructions

Ingredients

450 g chicken breast, sliced; 1 tbsp oil
2 cups mixed veg (bell pepper, broccoli, snap peas)
Sauce: ¼ cup soy, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 garlic clove
Slurry: 1 tsp cornstarch + 1 tbsp water

Instructions

Stir‑fry chicken; remove. Stir‑fry veg 2–3 minutes.
Add sauce and slurry; toss until thick and glossy. Return chicken and serve.

Approx per serving: 390 kcal • 9g fat • 43g carbs • 33g protein.

30–35 min • Serves 4

Fish Tacos with Slaw

Light, bright, and crunchy, these tacos pair spiced flaky fish with a limey cabbage slaw. Dusting the fish with a little flour promotes browning and a delicate crust in the pan. Keep toppings simple—slaw, cilantro, and lime—so the seafood shines. Warm tortillas before filling to prevent cracking. For a creamy finish, add a drizzle of yogurt‑lime crema.

Ingredients & instructions

Ingredients

500 g white fish (tilapia/cod); 1 tbsp flour
1 tsp chili powder; ½ tsp cumin; salt & pepper; oil
8 small tortillas
Slaw: 2 cups cabbage, ¼ cup carrot, 2 tbsp lime juice, 1 tbsp yogurt, pinch of salt

Instructions

Season fish; dust with flour. Sear 2–3 minutes per side; flake.
Toss slaw ingredients. Warm tortillas; fill with fish, slaw, and cilantro.

Approx per 2 tacos: 380 kcal • 11g fat • 44g carbs • 24g protein.

45–55 min • Serves 4

Quinoa‑Stuffed Peppers

Colorful bell peppers bake until tender around a hearty quinoa filling studded with tomato and corn. Sautéing the onions first adds sweetness; a splash of water in the baking dish steams the peppers so they soften without drying out. Add cheese if you like, or keep them vegan and finish with fresh herbs and a spoonful of yogurt or salsa. Leftovers reheat well for easy lunches.

Ingredients & instructions

Ingredients

4 bell peppers, tops removed; 1 cup cooked quinoa
½ cup corn; 1 small onion, diced; 1 tomato, diced
1 tsp chili powder; ½ tsp cumin; 1 cup shredded cheese (optional)
2 tbsp olive oil; salt & pepper

Instructions

Sauté onion; add tomato, corn, quinoa, spices, salt, and pepper.
Stuff peppers; place in dish with a splash of water; cover and bake at 190°C / 375°F for 30–35 minutes.

Approx per serving: 340 kcal • 11g fat • 47g carbs • 13g protein.