stovetop

Prepped in 10, ready in 30. Serve with a Tuscan red wine.

Red quinoa adds a vibrant colour and flavour to this superfood side-dish.

A khadhai is a traditional Indian wok-like pan with deep sides, perfect for stir-frying, shallow frying and simmering curries. This recipe is ideal for when you’re craving a quick and spicy chicken curry—tender chicken stewed in a tomato sauce with fiery chilies. Traditionally, it’s paired with scotch. — Vikram Vij

In a Chinese household, the pairing of tomato and egg is the best friend you can always count on. It’s easy going, dependable and comes through when you need it the most. Typically, eggs are quickly scrambled and then enveloped in saucy and savoury simmered tomatoes, but my version has a few twists! I’ve ditched the gluten-filled Shaoxing wine and oyster sauce, and added pesto for extra herbaceousness, because I love a tomato and basil dish. —Jannell Lo

Cook a big batch of ground beef tonight for these scrumptious wraps, then keep a bit for a new recipe tomorrow (Turkish-style pizza!)