3-ingredient recipes work well for dinner, savory snacks, and delicious desserts - these easy recipes will feed the family even if you only have a few ingredients in your cupboard. Check out our cooking ideas and get back to basics!
Grilled chicken wings with gochujang and spring onions
Ingredients for 4 servings:
1 kg chicken wings (with or without eardrums)
1 tablespoon vegetable oil
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
150 g gochujang (Korean hot pepper paste)
1 spring onion, thinly sliced diagonally
Preparation:
Step 1
Pat the wings very dry with paper towels. Combine wings, oil, 1 teaspoon salt and ½ teaspoon pepper in a large bowl and coat to coat.
Step 2
Preparea grillfor two zones, medium and medium-high, or heat a grill pan over medium heat. If necessary, grill the wings in batches over medium-high heat, turning occasionally, until the skin begins to brown and the fat renders, about 12 minutes. Place the wings on the medium-high zone of the grill or increase the heat under the grill pan to medium-high. Move the wings to a cooler area of the grill or reduce the heat if they begin to burn until cooked through and the skin is crisp and slightly charred, 5-10 minutes.
Step 3
Meanwhile, whisk together gochujang and ¼ cup hot water in a large bowl.
Step 4
Add the wings to the bowl with the gochujang and toss to coat. Transfer to a serving platter. Garnish with the spring onions, season with salt and pepper and serve immediately.
3-ingredient recipes: Shakshuka
Ingredients for 4 people
70 g olive oil
1.5 kg fresh pico de gallo, strained
1 teaspoon kosher salt, plus more
100g crumbled feta
6 large eggs
Freshly ground black pepper
Preparation:
Step 1
This is one of the 3 ingredientsRecipes that areSuitable for both breakfast and dinner. Preheat the oven to 190°C. Heat oil in a large ovenproof skillet over medium heat. Add pico de gallo and 1 teaspoon salt and cook, stirring occasionally, until tomatoes are very soft and liquid has reduced by three-quarters, about 25 minutes. Stir in feta. Crack the eggs into the pan one at a time and distribute evenly over the tomatoes. Season with salt and pepper.
Step 2
Place the pan in the oven and bake the shakshuka until the eggs are just set (14-16 minutes). Serve hot in the pan.
Sweet and Spicy Short Ribs with Teriyaki Sauce
Ingredients for 4 servings:
1.5 kg bone-in beef short ribs
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
270 g plum juice
280 g Teriyaki-Sauce
Preparation:
Step 1
Preheat oven to 180°C. Season ribs with salt and pepper. Heat oil in an oven or large ovenproof pot over medium-high heat. Cook the ribs in batches, if necessary, until browned on all sides (8-10 minutes). Place the ribs on a plate.
Step 2
Drain fat from the pot. Plum juice, teriyakisauce andAdd 1 1/2 cups water. Bring to a simmer and return the ribs to the pot. Cover the pot, place in the oven and let braise until the beef is very tender and falling off the bone (2-3 hours).
Step 3
Place the ribs on a platter. Bring the liquid in the pot to the boil on the stovetop. Cook uncovered until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over the ribs.
Pesto grilled chicken with peaches
Ingredients for 4 servings:
400g purchased or homemade pesto, divided
100g plus 2 tablespoons vegetable oil, divided, plus more for the grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs
4 ripe peaches, halved
Preparation:
Step 1
Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until smooth. Place the chicken in the bowl and push your hand between the skin and the meat to loosen the skin. Rub half of the pesto mixture under the skin and the other half on the outside. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
Step 2
Prepare a grill to medium heat or heat a grill pan or cast iron skillet to medium heat; Oil the grate or pan. Season the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill the chicken, covered, skin side down, until golden brown and lightly charred (7-9 minutes). Turn and grill until the chicken is cooked through. Place the chicken on a plate.
Step 3
Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until heated through, 2-3 minutes.
Step 4
Meanwhile, whisk remaining 1/4 cup pesto and 2 tablespoons oil in a small bowl. Arrange the chicken and peaches on a platter and drizzle the pesto sauce over them. Serve the remaining sauce on the side.
3-Ingredient Recipes: Peanut Butter Cookies
Ingredients for about 2 dozen cookies:
1 large egg
220g creamy peanut butter
200g sugar
Flaky sea salt (optional)
Preparation:
Step 1
Arrange racks in upper and lower thirds of oven; Preheat to 180°C. Line 2 rimmed baking sheets with parchment paper.
Step 2
Beat the eggs in a medium bowl with a whisk. Add peanut butter and sugar and mix with a whisk until the dough is smooth. Using a tablespoon, place mounds of the dough on the parchment paper-lined baking sheets, about 2 inches apart. Use the tines of a fork to lightly press the tops of the cookies to create a crosshatch pattern. Sprinkle with salt, if using.Bake the cookiesGolden brown in 10-12 minutes, rotating the trays halfway through the baking time. Transfer to a wire rack and let cool slightly. The cookies can be baked 3 days in advance. Store in an airtight container at room temperature.
