I have a profound passion for examining enthralling food formulas. I believe that you, too, will take great pleasure in this varied collection of culinary constructions.

From the smooth, creamy, and oh-so-tasty Avocado Toast, to the Rib-Sticking, oh-my-gosh-warm Instant Pot Beef Stew, and other personal faves like Keto Fat Bombs and Vegan Chili, this collection tempts with all my must-make, must-enjoy recipes. You’ll find comforting classic after comforting classic, like Banana and Sourdough Bread, within this amazing assemblage.

But the group can’t quite be called complete without the mind-blowing Shakshuka (Eggs, Tomatoes, and Onions) or Korean Tacos. And those are just a few standouts in this grabby batch.

Don’t miss the one-of-a-kind, oh-so-beautiful Ube Cheesecake or the Gochujang Noodles. What dish doesn’t bring its own special something to the mix?

And what dish isn’t gorgeous in its own right?

The 18 Best interesting food recipes

1. Avocado Toast

Toast a slice of whole-grain bread. Mash a ripe avocado in a bowl and mix in some lemon juice, salt, and pepper (to taste).

Spread the avocado mash on the toasted bread, and then add any of the following toppings you desire:

• Sliced cherry tomatoes

• Thinly sliced radishes

• Microgreens

• A poached egg

Ingredients

2 slices of whole-grain bread
1 ripe avocado
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
Optional toppings: cherry tomatoes, radishes, microgreens, or a poached egg

Instructions

1. Brown and crisp the whole-grain toast; then slice.

2. In a bowl, with a fork, mash the ripe avocado. Add lemon juice, salt, and black pepper, and mix well.

3. Evenly spread the mixture of mashed avocado onto the toasted slices of bread.

4. Include any optional toppings you love—for instance, cherry tomatoes, radishes, microgreens, or a poached egg—just for even more fun, flavor, and texture. Then, serve.

2. Instant Pot Beef Stew

Instant Pot Beef Stew is a quick-cooking, hearty dish with tender beef chuck cubes and, ah, beef broth. And I thought the Instant Pot was only good for making quick-cooking, soft pork ribs.

No muss, no fuss, I said to myself. But beef stew?

Isn’t that a slow-cooking, braise-it-for-hours kind of dish? Apparently not, if this pressure-cooked version ends up being as good as or better than the beef stews I’ve made in the past.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
3 large carrots, sliced
3 potatoes, peeled and diced

Instructions

1. Place the Instant Pot in sauté mode and warm the olive oil. Working in batches, add the beef cubes to the pot and sear them on all sides until nicely browned. Remove from the pot and set aside.

2. Combine the onion and garlic in the pot, then sauté them until the onion becomes translucent. Next, return the beef to the pot.

3. Add the beef broth, carrots, and potatoes. Stir well, ensuring everything is well combined.

4. To prepare in the Instant Pot, seal the lid and set to high pressure. Cook for 35 minutes. Let the pressure release naturally for at least 10 minutes before serving.

3. Keto Fat Bombs

Keto Fat Bombs are the ideal kind of nibble to give you a jolt of energy while following a low-carb eating plan. They’re made with cream cheese, coconut oil, and peanut butter, along with cocoa powder and vanilla, and are rich and satisfying little nuggets that are mostly fat (the good kind!).

That’s what makes them perfect for keto dieters.

Ingredients

• Cream cheese
  1/2 cup, softened
• Coconut oil
  1/4 cup, melted
• Peanut butter
  1/4 cup, unsweetened
• Cocoa powder
  2 tablespoons
• Stevia or preferred sweetener
  to taste
• Vanilla extract
  1 teaspoon
• Sea salt
  a pinch

Instructions

1. Combine softened cream cheese, melted coconut oil, and peanut butter in a bowl. Stir until smooth.

2. Incorporate the following ingredients: cocoa powder, sweetener, vanilla extract, and a pinch of sea salt. Stir until the mixture is completely uniform.

3. Scoop small amounts of the mixture into molds or onto a lined baking sheet. Spoonfuls can also be drop-style, like in the next step.

4. For about 30 minutes or until set, freeze. And store in the freezer. And enjoy as a quick keto snack.

4. Vegan Chili

Vegan Chili is a hearty and flavorful dish made with olive oil, chopped onions, garlic, bell peppers, black beans, crushed tomatoes, and chili powder. This is a meal that can be served at any time or for any reason and will leave you feeling warm and satisfied.

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 cans (15 oz each) black beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons chili powder

Instructions

1. In a large pot, over medium heat, warm the olive oil. Add the onion, chopped, and sauté until it is translucent, about 5 minutes.

2. Add the chopped bell pepper and minced garlic to the pot, cooking for another 3-4 minutes until the vegetables soften.

3. Mix in the black beans, tomatoes, and chili powder. Bring the mixture to a rapid boil, then lower the heat and let it simmer. Stir occasionally for 20-25 minutes and watch the magic happen.

4. Check the taste and correct the seasoning if needed. Serve it hot and dress it up with your favorite toppings.

5. Banana Bread

Classic baked goods use ripe bananas, melted butter, a touch of sugar, and baking soda. A banana bread mixture, like this one, uses all of that plus a beaten egg, a pinch of salt, and all-purpose flour.

Then the mixture bakes into a tender loaf that nearly everybody loves.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 1/2 cups all-purpose flour

Instructions

1. Set the temperature of your oven to 350°F (175°C) and apply grease to a loaf pan that measures 9×5 inches.

2. In a mixing bowl, mix together the bananas and melted butter until combines. Stir in the baking soda and salt.

3. Mix well with the sugar and beaten egg. Gradually stir in the flour until just incorporated.

4. Fill the pan with the batter and bake it for one hour. When a toothpick inserted into the middle comes out clean, the loaf is done. Let cool before cutting.

6. Sourdough Bread

A rustic loaf of sourdough bread is made using a cup of lively sourdough starter, tepid water, and high-gluten flour combined with a bit of salt. For a loaf with a softer, more tender crust, you can add a few tablespoons of olive oil to the dough.

Ingredients

1 cup of active sourdough starter
1 1/2 cups of warm water
4 cups of bread flour
2 teaspoons of salt
1 tablespoon of olive oil (optional)

Instructions

1. In a big mixing bowl, blend the bubbly sourdough starter with the warm water. Stir until the starter is mostly liquefied.

2. Incorporate the bread flour and salt into the mixture, stirring until you obtain a rough dough. If using, add the olive oil for extra softness.

3. On a floured surface, work the dough for 10 minutes until smooth and elastic. Put it in a lightly oiled bowl, cover, and let it rise in a warm place for 4 to 6 hours, or until doubled in size. If you have a warm oven, you can place the bowl inside with the oven turned off.

4. Mold the risen dough into a loaf; put it in a proofing basket or on a baking sheet; cover it, and let it rise for another 1 to 2 hours. While the loaf is rising, preheat the oven to 450°F (230°C). Score the top of the loaf, and bake it for 30 to 35 minutes until it is golden brown.

7. Shakshuka

Shakshuka is a warming dish from North Africa and the Middle East that stars poached eggs. They’re nestled in a spiced tomato sauce that has some heft beneath it—thanks to crushed tomatoes—and is laced with the key flavors of olive oil, onion, and red bell pepper.

You’ll find garlic, cumin, and a little smoked paprika in there, too.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (28 ounces) crushed tomatoes
4 to 6 large eggs
Salt and pepper to taste

Instructions

1. In a large skillet, medium heat, the olive oil. In the large skillet, add the chopped onion and bell pepper. Cook until the chopped onion becomes translucent and the bell pepper softens—about 5 minutes.

2. Mix in the garlic, minced, as well as the cumin and smoked paprika, and let cook for another minute, until the fragrant oils from these seasonings have been released.

3. Add the crushed tomatoes and let the mixture come to a simmer. Season it with salt and pepper, making adjustments to your taste. Allow it to cook for about 10 minutes until the sauce thickens marginally.

4. Make tiny indentations in the sauce and break an egg into each. Cover and cook them until set, to your liking; we’ve gone 5-8 minutes. Serve them up, and if you feel like it, garnish with some fresh herbs. You can do the same with scrambled eggs, as shown on p. 40.

8. Dalgona Coffee

Dalgona Coffee is a coffee drink that has taken the Internet by storm. It is made by whipping together equal parts instant coffee, sugar, and hot water into a creamy, frothy deliciousness.

This is then served over milk. It can be served hot (as in the photo) or cold (with whipped coffee served over ice and milk).

I chose to do it hot.

Ingredients

2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
1 cup milk (dairy or non-dairy)
Ice cubes (optional)
1/4 teaspoon vanilla extract (optional)
Cocoa powder or cinnamon for garnish (optional)

Instructions

1. In a mixing bowl, combine sugar, instant coffee, and water that is hot enough to just satisfy the requirements of the SCAA. (This should be around 205°F, although you should check with the manufacturer of your coffee to see if they recommend a different starting brewing temperature.)

2. Employ a hand whisk or an electric mixer to whip the mixture into a frothy state with stiff peaks. (If using a hand whisk, you may want to have a partner help you in this step.) This may take about 2 to 5 minutes with a mixer.

3. To prepare this drink, take a tall glass and fill it with milk and ice. The vanilla bean enjoys a reputation for quality and exotic flavor, and the exquisite flavor we associate with vanilla is complemented when the vanilla is directly in contact with alcohol. By adding vanilla to the milk, our “milk punch” takes on an extra dimension of delectability.

4. Put the frothed coffee on top of the milk. You can sprinkle it with cocoa or cinnamon if you want to. Stir before drinking.

9. Cauliflower Rice

Rice made with cauliflower is an adaptable, low-carb substitute for ordinary rice. To make it, one processes the curds of a head of cauliflower until they are roughly the size of grains of rice.

They are then sautéed in olive oil, with or without garlic, seasoned to taste, and allowed to undergo a bit of the Maillard reaction one expects of well-cooked rice.

Ingredients:
1 medium head of cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, minced
Salt to taste
Pepper to taste
Optional: chopped fresh herbs (such as parsley or cilantro)
Optional: a squeeze of fresh lemon juice

Instructions

1. Ricing: Use a food processor to finely chop the cauliflower florets. (Work in batches if necessary.)

2. Warm olive oil in a big frying pan over medium heat. Incorporate the minced garlic and sauté for approximately 1 minute until it is aromatic.

3. Combine the cauliflower with the skillet. Add salt and pepper to taste. Cook the mixture for 5-7 minutes, stirring occasionally, until the cauliflower is tender.

4. If desired, stir in some fresh, chopped herbs and a squeeze of lemon juice just before serving.

10. Korean Tacos

Korean Tacos mix rich tastes of marinated short rib beef or bulgogi with soy sauce, sesame oil, garlic, and ginger, all enveloped in warm corn tortillas. Casual dinner fare doesn’t get much better than this.

It’s perfect.

Ingredients

1 pound beef short rib or bulgogi meat, thinly sliced
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger
Corn tortillas

Instructions

1. Let the thinly sliced beef soak in a blend of soy sauce, sesame oil, sugar, garlic, and grated ginger for 30-60 minutes.

2. Warm up a skillet on medium-high. When it’s hot, add the marinated beef and cook until fully done and slightly caramelized.

3. Heat the corn tortillas in a skillet or over a direct flame, then fill each tortilla with the cooked beef.

4. Whether you opt to top it with garnishes or not, this recipe is as good as a straight-up rice bowl. Up your game by serving alongside your favorite pickled vegetables, like kimchi, or trying one of these other accompaniments, from half a boiled egg to a drizzle of sriracha mayo.

11. Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells features large pasta shells filled with a savory blend of ricotta, mozzarella, Parmesan, and fresh spinach, topped with marinara sauce. It is a baked dish that is comforting and cheesy, making it suitable for any occasion.

Ingredients

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 2 cups marinara sauce

Instructions

1. Prepare the oven by setting it to 375°F (190°C). Get the pasta shells and cook them as per the directions given in the package. Make sure they are cooked until al dente. When they are done, drain the shells and put them off to the side.

2. Mixing bowl:. Combine ricotta cheese, chopped spinach, half mozzarella cheese, Parmesan cheese, and egg. Blend well.

3. Each cooked pasta shell should be filled with the cheese and spinach mixture and placed in a baking dish.

4. Spread the marinara sauce over the stuffed shells, topping them with the leftover mozzarella cheese. Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes, until the cheese is bubbling and golden.

12. Jackfruit Tacos

Jackfruit Tacos are a plant-based delight featuring young green jackfruit cooked with smoked paprika, cumin, and garlic powder. Enclosed in corn tortillas, they are a delicious, satisfying dish ideal for anyone who relishes tacos.

Ingredients

1 can of young green jackfruit, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Corn tortillas

Instructions

1. Get the jackfruit ready: Drain and wash the jackfruit in a can. Slice the jackfruit into smaller, more manageable pieces, discarding seeds. Think of the jackfruit as a large, hairy, tropical avocado. The rind is spiky, and the inside is all fibrous. Those long strands are what make the jackfruit look like pulled pork. If you want to make pulled pork that is vegan, this is your main ingredient.

2. Cook the Jackfruit: In a frying pan, heat olive oil over medium heat. Add the jackfruit, smoked paprika, cumin, garlic powder, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the jackfruit is tender and starting to brown.

3. Assemble the Tacos: Warm the corn tortillas. Fill each tortilla with the jackfruit mixture. Top with your favorite taco toppings such as avocado, salsa, cilantro, or lime wedges.

4. Serve: Serve the tacos right away so they’re still hot. Enjoy these tasty jackfruit tacos!

13. Turmeric Lattes

A Turmeric Latte is a warm, soothing drink made with a blend of milk, turmeric, cinnamon, ginger, and a pinch of black pepper, occasionally sweetened with honey or maple syrup, and flavored with vanilla extract.

Ingredients

• 1 cup of milk (dairy or non-dairy, such as almond or coconut milk)
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cinnamon powder
• 1/2 teaspoon of ginger powder
• 1 tablespoon of honey or maple syrup (optional, for sweetness)
• 1/4 teaspoon of vanilla extract (optional)
• A pinch of black pepper

Instructions

1. In a small saucepan, mix the milk, turmeric, cinnamon, ginger, and black pepper.

2. Warm the blend in a saucepan over medium heat. Stir very often and watch carefully until the mixture becomes very hot but do not allow it to reach boiling.

3. Take it off the heat and mix in the honey or maple syrup and the vanilla extract (if you’re using it).

4. Warm your turmeric latte and pour it into a mug before enjoying.

14. Burmese Tea Leaf Salad

Burmese Tea Leaf Salad or laphet thoke is a dazzling dish designed to be both visually and gastronomically appealing. At its centerpiece, you’ll find the leaves of the tea plant, which have undergone fermentation, a process that turns the raw material into a flavorful base.

From there, the dish takes off into a chorus of culinary elements: finely shredded cabbage, diced tomatoes, peanuts that have been roasted to just the right level of doneness, garlic chips that might be most easily characterized as crunches of flavor, and a drizzle of lime juice, which you might consider the fresh finishing touch.

Ingredients
Fermented tea leaves (laphet)
Cabbage, finely shredded
Tomatoes, diced
Roasted peanuts
Garlic chips
Dried shrimp
Lime juice

Instructions

1. In a sizeable bowl, mix together the tea leaves that have been fermented with the brutally shredded cabbage and the tomatoes diced without mercy.

2. Include the peanuts that have been roasted, the shrimp that has been dried, and the garlic that has been sliced and toasted.

3. Squeeze fresh lime juice over the salad and toss everything together until well mixed.

4. Serve this salad right away if you want it to be refreshing and unique. It has a balance of flavors and textures.

15. Katsu Curry

Japanese cuisine includes a dish called Katsu Curry, which consists of crisp, salted, and peppered pork cutlets that are cutlet-shaped (that is, plump) and served with Japanese curry sauce that is flavorful. This dish is tastiest when served over mounds of perfectly steamed rice.

Ingredients

• 4 boneless pork cutlets (about 1/2-inch thick)
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Oil for frying
• 2 cups prepared Japanese curry sauce

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Instructions

1. The pork cutlets should be seasoned with salt and pepper. Each cutlet should be dredged in flour, then dipped into the beaten eggs, and finally coated with panko breadcrumbs.

2. In a large skillet over medium-high heat, add oil. Once hot, add the breaded pork cutlets and fry until golden brown and cooked through, about 3-4 minutes per side. Transfer the cutlets to a paper towel-lined plate and let drain.

3. At the same time, warm the Japanese curry sauce according to the package instructions or in whatever manner you prefer.

4. Cut the pork done in the seafood style into pieces and serve with the hot curry sauce poured over them. Enjoy with steamed rice and optional garnishes like sliced green onions or pickled ginger.

16. Kimchi Fried Rice

Fried rice with kimchi is a dish from Korea that features stir-fried rice with chopped kimchi, sesame oil, and soy sauce. The rice should preferably be day-old, as it is drier and thus better for frying.

The dish is served hot with a fried egg on top and sliced green onions as a garnish.

Ingredients

2 cups cooked rice (preferably day-old)
1 cup kimchi, chopped
2 tablespoons kimchi juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, sliced
1 egg

Instructions

1. Start by warming sesame oil in a large pan or wok over medium-high heat. Introduce the chopped kimchi and sauté for about 2 minutes until it becomes aromatic.

2. Incorporate the cooked rice into the pan, breaking up any clumps, and combine it with the kimchi. Add the kimchi juice and soy sauce, and continue to stir-fry for another 3-4 minutes until everything is heated through and well combined.

3. In another pan, prepare the egg the way you like it—fried sunny-side up or with any other desired method. Serve hot the kimchi fried rice, topped off with green onions and the egg.

17. Ube Cheesecake

Creamy layers of ube halaya, a luscious purple yam jam, and cream cheese make this delightful dessert a cheesec. Its topping is dangerously smooth and equally flavored, sitting atop a graham cracker crust that is definitely not gluten-free.

Ingredients

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup ube halaya (ube jam)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Instructions

1. Set your oven to 325 degrees Fahrenheit (160 degrees Celsius) to preheat. In a bowl, combine the melted butter and graham cracker crumbs. Press the combined mixture into a 9-inch springform pan at the bottom to make a crust.

2. In a big mixing bowl, whip the softened cream cheese until really smooth. Then, beat in the ube halaya and granulated sugar, and mix until everything is really well combined.

3. Add one egg at a time, mixing well after each addition. Stir in the vanilla extract.

4. Add the cheesecake mixture to the crust in the springform pan. Put it in the oven. Wait between 50 and 60 minutes. Remove pan from the oven and let cool to room temp. Then refrigerate for 4 hours before serving.

18. Gochujang Noodles

Noodles with Gochujang is a Korean-inspired dish that packs a powerful umami punch. The dish gets its kick from gochujang, a deep red fermented Korean chili paste that is known for its heat.

The main ingredients are:
• Gochujang paste
• Noodles (udon, soba, or other types)
• Soy sauce
• Sesame oil
• Garlic
The dish is topped with:
• Scallions
• Sesame seeds

Ingredients

Gochujang paste (2 tablespoons)
Noodles (200 grams, such as udon or soba)
Soy sauce (2 tablespoons)
Sesame oil (1 tablespoon)
Garlic (2 cloves, minced)
Scallions (2, sliced)
Sesame seeds (1 tablespoon, for garnish)

Instructions

1. Prepare the noodles by following the instructions on the package, and then drain them and set them aside.

2. In a huge skillet or wok set over medium heat, mix the gochujang paste, soy sauce, sesame oil, and garlic that has been minced. Stir this mixture until it is well combined and aromatic.

3. The cooked noodles to the skillet add, tossing them in the sauce until evenly coated and heated through.

4. Serve hot the noodles, garnished with sesame seeds and sliced scallions.