Salads & sides
Zucchini ribbon salad with lemon
Raw zucchini is better than its reputation, but only if you shave it thin and give the salt ten minutes to work.
Traybakes
Harissa roast chicken, one tray
Chicken thighs roasted on top of chickpeas and red peppers, so the fat renders down into everything underneath. One tray, one wash-up.
What this site is
Every number has a source
Nutrition figures come from USDA FoodData Central and say so on the page. Nothing is rounded up to sound better.
Ingredients, not just recipes
4 ingredient pages covering how to pick it, how to keep it, and what to use instead.
No preamble
The method starts where the page does. No childhood anecdote, no autoplaying video, no newsletter popup on arrival.
New this month
8 recipes on the site, tested and written up in full.
Know your ingredients
What is actually in it, at a glance — then every recipe here that uses it.
Worth reading before you shop
Comparisons and buying guides, built on the same sourced data.
Red pepper vs orange: which has more vitamin C?
A raw red bell pepper carries about two and a half times the vitamin C of an orange, gram for gram. Here is the data and the caveat that matters.
Tinned or dried chickpeas: which should you buy?
Dried are about a quarter of the price and hold their shape better. Tinned take four minutes. The honest answer is that you want both.
Plant proteins, ranked by what you actually eat
Most protein rankings quietly compare dry lentils to cooked tofu. Measured the way food reaches the plate, the order changes.
Browse by kind
Weeknight dinners
On the table in under an hour, from things you already have.
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Traybakes
Everything goes in the same tin and comes out at the same time.
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Soups & stews
Slow-ish food that improves overnight and freezes without complaint.
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Salads & sides
Sides with enough going on to be the reason you cook the rest.
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Breakfast
Made the night before, or fast enough to make while the kettle boils.
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