easy

Cashew chicken is one of the great reliable pleasures of the wok: tender pieces of chicken seared fast over high heat, tossed with sweet red pepper and crisp celery, and bound in a glossy, savory glaze that clings to every bite. Roasted cashews go in at the very end so they keep their crunch. It's a takeout favorite the world over, but it's quicker and fresher made at home, on the table in about half an hour, and endlessly adaptable to whatever vegetables you have on hand.

Light, sharp, and refreshing, this German raw cabbage salad (Weißkrautsalat) is white cabbage finely shredded and dressed with vinegar, oil, and a little sugar. It is often mistaken for coleslaw but is a different thing entirely — no mayonnaise, no cream, and a noticeably leaner, cleaner flavour. The cabbage is salted first and left to soften slightly before dressing, which takes the raw edge off while keeping the crunch. Thinly sliced cucumber folded in just before serving adds freshness.

Creamy, cold, and made ahead, northern German potato salad is the style most people outside Germany picture when they hear the name. Bound with mayonnaise and enriched with hard-boiled eggs, gherkin, and onion, it is generous, satisfying, and best when it has had time, at least a few hours, ideally overnight, to let the flavours come together. It is the standard accompaniment at northern German barbecues, birthday parties, and Christmas Eve dinners, and it is the potato salad you want alongside a large piece of grilled meat.

Light, tangy, and quite unlike the creamy potato salads most people know, Swabian potato salad is dressed with warm vinegar and broth while the potatoes are still hot, so they absorb the dressing as they cool to room temperature. No mayonnaise, no eggs, no bacon , just waxy potatoes, a sharp, clean dressing, and usually some finely diced onion. It is the classic side dish for grilled meats across the Baden-Württemberg and Bavaria region of southwestern Germany, and one of the most refreshing potato salads you can make.

The iced Einspänner is a fresh, modern take on the classic Viennese coffee drink very popular in South Korea. Instead of hot black coffee topped with whipped cream, this version pairs cold brew or an iced Americano with a thick, sweet cream layer that floats beautifully on top. It is cool, rich, and striking in the glass, with each sip pulling bold coffee through velvety cream. For the best experience, do not stir.

Einspänner is one of Vienna’s most charming coffeehouse classics: a strong black coffee crowned with a generous layer of cold whipped cream. The name comes from the one-horse carriages once used in the city, and the drink is said to have helped coachmen stay warm and alert while waiting out in the cold. That thick cap of cream helped insulate the coffee and kept it from splashing, too. Today, Einspänner is loved for the same reason it has always been memorable: the contrast of hot, bitter coffee and cool, softly sweet cream.

This is a simple, rich dessert sauce made with butter, sugar, and rum, beaten until light, smooth, and fluffy. It is especially good spooned over warm bread pudding, where its sweet buttery texture and gentle rum flavor melt into the pudding beautifully. A light grating of nutmeg on top gives it a classic finish.

Few dishes bring people together quite like a bubbling pan of shakshuka. Originating from North Africa and deeply loved across the Middle East, this vibrant one-pan meal is a celebration of simple, bold flavors.