Vegetarian
Adam Liaw’s spaghetti with spring vegetables and mascarpone
I am of the view that you can almost never use too much olive oil when making pasta, so while I’ve written ¼ cup in the ingredients list, feel free to be even more generous.
- < 30 mins
- Adam Liaw
Adam Liaw’s greens with preserved lemon
Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.
- < 30 mins
- Adam Liaw
Make RecipeTin Eats’ ‘meaty’, cheesy stuffed mushrooms for meat-free Monday
Plus the secret to avoiding a soggy filling and guaranteeing a crispy topping.
- 30 mins - 1 hr
- Nagi Maehashi
Ligurian torta with greens and three-cheeses
This savoury pie, packed with greens and three different types of cheese, originates from Liguria in north-west Italy.
- 2 hrs +
- Danielle Alvarez
Pop them like they’re hot: RecipeTin Eats’ spicy edamame make a great beer snack
This is a blatant knock-off of the spicy edamame served at my favourite Asian fusion restaurants. I could eat a whole bowl.
- < 30 mins
- Nagi Maehashi
RecipeTin Eats’ spinach gomae (Japanese spinach with sesame dressing)
How to make someone eat a whole bunch of spinach in one sitting? Make this!
- < 30 mins
- Nagi Maehashi
Satay tempeh rice bowls with crunchy kimchi cucumbers
Hearty rice bowls starring nutty tempeh slabs drizzled in nutty satay sauce.
- 30 mins - 1 hr
- Jessica Brook
Spaghetti assassina meets pasta limone
This Italian recipe mash-up takes the concept of lemon pasta into an entirely different territory.
- < 30 mins
- Katrina Meynink
Spaghetti all’assassina (assassin’s spaghetti)
It may get its name from the cook “killing” the pasta, but in truth, that is what makes the dish come alive.
- < 30 mins
- Katrina Meynink
- Recipe collection
- Breakfast & brunch
Five fabulous fritter recipes for a relaxed brunch this weekend
Serve with a perfectly poached egg or two for cafe-style cred from your very own kitchen.