Turn what you find into an experience you can actually bring to your kitchen.
A simple, elegant Mediterranean snack: green and black olives coated with olive oil, garlic, rosemary, and orange. Vinegar adds brightness while a touch of chili gently wakes everything up. Almost no work is required, yet a short rest makes a remarkable difference.
40 min
A sweet-tangy dressing of Dijon mustard and honey balanced with apple cider vinegar and emulsified with olive oil. It turns creamy, glossy, and fluid enough to coat greens without soaking them, with mustard, sweetness, acidity, and fat in balance.
8 min
Bright green and crisp-tender: broccoli steamed cleanly, without overcomplication. The key is cooking in stages — stems first, florets after — so everything finishes evenly. Finish with olive oil and that is it: clean vegetable, real flavor.
15 min
The soul of the grill in a vibrant emulsion. This chimichurri balances fresh parsley with deep garlic, all tied together by the right hit of vinegar. A bold infusion that wakes up every fiber of grilled meat and connects the table to the tradition of asado. Powerful, herbal, and essential.
40 min
An Argentine grill classic: juicy parrilla sausage inside toasted French bread, finished with parsley, garlic, oregano, chili and vinegar chimichurri. Few elements, plenty of character: roasted richness, crisp bread and a bright herbal sauce balancing every bite.
30 min
A fresh, no-cook Italian tricolor classic. Juicy tomato, creamy mozzarella, and fragrant basil come alive with good olive oil: simple, clean, and the kind of dish that disappears from the platter faster than you expect.
10 min
A classic built on cold crisp leaves, bold dressing, and croutons that truly crunch. Romaine gets just enough creamy, tangy, umami-rich dressing, with Parmesan and anchovy giving it that unmistakable Caesar character. Fresh, savory, and crunchy, it is the kind of salad that disappears from the bowl before you notice.
20 min
Pure vegetable crunch defined by fresh raw caigua and the sweetness of tender corn. A juicy, citrusy bite rooted in Peruvian produce, bringing balance and lightness to any Creole table. Andean freshness turned into salad.
25 min
Well-drained artichoke hearts tossed with cherry tomatoes and red onion for freshness and contrast. Finished with a lemon, mustard, and olive oil vinaigrette: bright, aromatic, and glossy. Fast, clean, and proudly vegetable-forward.
10 min
Vibrant freshness and nutritional balance celebrating the clean character of green asparagus. This salad stands out for its crisp texture and the creamy contrast of hard-boiled egg, all tied together by a citrus vinaigrette that wakes up the plate. A vital, light, and honest dish for any table.
18 min
Fresh spinach topped with crisp bacon and crumbled goat cheese. A bold walnut, mustard, and red wine vinegar vinaigrette brings acidity, fat, and roundness. Quick, punchy, and built on real texture contrast.
15 min
Tender, chilled fava beans with fresh cheese, red onion, and tomato in neat cubes. Finished with a bright citrus-and-oil vinaigrette, plus optional rocoto for a clean kick. Fresh, simple, and nicely textured.
25 min
A Peruvian side where creaminess takes center stage. Creamy, fresh, and lightly citrusy, with juicy tomato and crisp onion for contrast. Simple, colorful, and the kind of salad people start spooning up before the main dish even arrives.
10 min
A proper horiatiki: rustic, fresh, and made without lettuce. Juicy tomato, cucumber, green pepper, olives, and feta make a crisp, savory Mediterranean salad barely dressed with olive oil, vinegar, and oregano. Simple because good ingredients need nowhere to hide.
10 min
A complete French salad that feels fresh and elegant without becoming complicated. Tuna, egg, potato, and vegetables stay distinct under a Dijon vinaigrette, with olives adding a briny punch. Light yet satisfying, it turns an everyday lunch into something special.
30 min
Pantry spaghetti at its most essential: gently golden garlic, olive oil, chili, and pasta water form a glossy coating around the noodles. Parsley finishes the dish. Fast, inexpensive, and simple, but entirely dependent on not burning the garlic.
20 min
Al dente macaroni with a quick sauce that keeps fresh tomatoes firmly in the spotlight. Garlic is gently perfumed in olive oil, the tomatoes cook just long enough to concentrate, and basil goes in at the end to stay vibrant. Simple, affordable, juicy pasta that proves a good sauce does not need half the pantry.
22 min
Deep green pesto: fresh basil, pine nuts, and aged cheeses bound with olive oil and kept cold. Short pulses protect the color and aroma; heat is the enemy here. Ready to coat pasta or lift a quick sandwich instantly.
10 min
A Lima-born Nikkei appetizer where tender octopus meets a dark, creamy olive sauce. Lime gives it just enough brightness to keep every bite fresh and distinctly marine, while the olive delivers the deep flavor that made this dish a classic. Simple to assemble and very hard to leave on the table.
10 min
Deep green, fresh aroma, and a creamy-yet-grainy texture. This pesto is built in a mortar: fully dry basil, crushed pine nuts and garlic, then aged cheeses and olive oil added in a thin stream so it emulsifies. Bold, clean, and ready to coat pasta with no cooking.
18 min
Pure Mediterranean character defined by the sweetness of tomato and the vibrant aroma of fresh basil. It is a noble, versatile base, patiently cooked until mellow, glossy, and ready to hug pasta. An essential classic that turns simple ingredients into pure Italian elegance.
35 min
A Caprese-inspired sandwich with mozzarella, ripe tomato, fresh basil and olive oil on lightly toasted baguette. The bread adds contrast without overcooking the filling, keeping the center fresh, the cheese soft and the tomato-basil flavor clean.
12 min
Tangy, sweet, and properly emulsified: a vinaigrette that does not split at the first chance. Dijon mustard binds the oil with the balsamic, honey rounds it out, and the texture stays smooth, ready to lift salads and vegetables with one quick toss.
6 min
The elegance of simplicity. This vinaigrette balances the vibrant acidity of wine vinegar with the smoothness of olive oil, all bound by the character of Dijon mustard. An essential staple that lifts any salad with shine and silky texture. Direct, fresh, and balanced.
5 min
