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142 reviews/ 4.9 average These Ricotta Meatballs are a simple and tasty family favorite! Tender, juicy homemade meatballs with a container of excellent marinara and a crispy topping to finish it all off. These Chicken Teriyaki Burgers are amazingly basic while also being unbelievably delicious.

Super easy, very little ingredients! One of my family's preferred suppers.

195 evaluations/ 4.9 typical This Buffalo Tofu is SO EASY! A two-ingredient sauce tossed with air-fried crispy tofu, laid on top of a kale caesar salad. I enjoy a shortcut supper hack! These bowls function caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.

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Roasted sweet potatoes topped with velvety chipotle sauce, spicy ground chicken, avocado, cilantro, and marinaded onion. The best addition to any meal or to consume right on their own. 787 evaluations/ 4.9 typical Easy and fantastic buffalo chicken hamburgers!

Quick, delicious, and best for weeknights! Smoky chipotle chicken grilled to perfection, with a chunky enjoyable sauce featuring pistachios, avocado, lemon, and chives! This is so good! Crispy baked tofu tossed with a 2-ingredient sweet, sticky, and spicy chili sauce! February 13, 2026 I'm Lindsay and I FOOD. I used to be a teacher, and now making food and writing about it online is my full-time task.

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Trying to find simple, scrumptious supper ideas that do not take all night? Our collection of savory supper recipes is ideal for busy weeknights, easygoing weekends, and whatever in between. From 30-minute meals and one-pot marvels to hearty family favorites, these suppers are quick to make and big on flavor. Whether you're yearning soothing classics, high-protein plates, or vegetarian options, you'll discover the perfect dish to please every appetite.

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Serves 2 Prep: 5 mins Cook: 30 mins This recipe is influenced by a dish from Delia Smith's Vegetarian Collection, a book I utilized to refer to a lot growing up as a veggie teen who liked to prepare. Delia flavoured her 'red pepper relish' with cumin and served it with pasta.

This is an extremely easy but rewarding dish which only requires one roasting tray and one saucepan so it's very light on cleaning up (yay). It's perfect for a veggie midweek meal but is also excellent eaten cold with a little fallen apart feta for a take-to-work lunch or picnic dish.

I do, nevertheless, find that a traditional mac & cheese can be a bit one dimensional and get sickly, so I like making this variation rather it's studded with salty, smoky nuggets of chorizo and spicy, tasty, pickled jalapeos to assist to cut through the cheese, plus there's a breadcrumb topping for a bit of extra texture.

I'm well aware that everybody has their own feelings on how damp they like their macaroni cheese some prefer an extremely oozy, liquid sauce while some prefer a somewhat stiffer filling. This one is closer to the latter, (however definitely moist!) If you prefer it incredibly oozy, simply add a bit more milk to your bchamel.

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This is my next-level twist on a traditional Lebanese fattoush salad, combining the typical chunky veg, fresh herbs, sumac dressing and crunchy pitta chips, however with the addition of toasty, fragrant spices and sumac-sprinkled baked feta to actually take it up a notch. Serves 4Prep: 10 minsCook: 20 minutes plus extra couple pinches for the feta leaves chosen Technique Heat your oven to 200/180 fan.

Freddy's Frozen Custard & Steakburgers

Gently squash your cumin and coriander seeds in a pestle & mortar and spray over the pitta chips, together with tsp of hot smoked paprika (or if you like it hot), lots of sea salt and a great grind of black pepper. Line a little baking tray with foil, grease with a little bit of olive oil, then leading with the block of feta.

Bake for 20 minutes, however set a timer for ten mins too (as this is when you'll put your pitta chips in). Now, to prep the veg: cut the cucumber down the middle lengthways then use a teaspoon to scrape out the seeds. Cut each down the middle lengthways once again, then into chunks.

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After 20 mins your feta must be golden round the edges and your pittas ought to be crisp. Remove from the oven and leave to cool for 10 minutes. To serve, toss the veg in dressing, then pointer in the pittas and toss again. Taste and season if necessary. Then put the baked feta on the top, prepared to break it up with a spoon right before serving.

I believed lovely, sweet pops of warm roasted cherry tomatoes would pair magnificently with salty, crispy capers and cold, velvety ricotta, flecked with fresh lemon enthusiasm, oregano and parmesan, for this reason the birth of this dish. It's a real heavenly combo and a correct taste of summer season. This is a really simple but excellent looking meal which indicates it's great for a supper party starter (served with focaccia for mopping everything up) or as part of a spread at a celebration or picnic.

I don't want to be that kind of w * nker that tells everybody that they spent their year abroad in France, however what can I say, I am that w * nker.

Freddy's Frozen Custard & Steakburgers

I even have a degree in it (oo la la, right?) And, for me, no trip to France is total without eating a salade de chevre chaud aka a warm goat's cheese salad. This outright classic is on the menu at pretty much every French restaurant/bistro out there and it is among the very few salads I make routinely.