By Marie-Antoinette Issa.
For many of us who grew up in multicultural homes, the smell of our parents’ cooking is the scent of belonging. Recreating those dishes – the ones that took hours to simmer, grind or roll – often feels impossible between work meetings and weeknight chaos.
Enter the new generation of home cooks who are reimagining their family recipes with just a handful of clever shortcuts. The goal isn’t to dilute tradition but to distil it – keeping the essence, trimming the effort. Sometimes, all it takes is three smart ingredients to bring the past to your present plate.
Here’s how a few beloved classics from around the world are getting the modern, minimalist treatment – without losing flavour or meaning.
Italian – Risotto, made modern
There’s something deeply comforting about a slow-stirred risotto, creamy and rich with patience. However, when time isn’t on your side, the secret is in the substitution, not the sacrifice.
Three ways to simplify it:
- Swap the rice for a quicker base. Use pearl couscous, orzo or quick-cooking arborio for a fraction of the time but still with a creamy texture.
- Infuse flavour fast. Simmer the grain in good-quality stock and stir in a knob of butter or a spoonful of mascarpone at the end to replicate that rich, velvety finish.
- Finish with authenticity. A sprinkle of Parmigiano and a touch of fresh herbs bring the comforting, home-style aroma that makes risotto special.
This version might take 15 minutes instead of an hour, but the sentiment – comfort, care, continuity – remains the same.
Lebanese – Lentils and rice, redefined
Traditionally simmered with fried onions, rice and lentils, Middle Eastern mujarda is humble, hearty and loaded with nostalgia. For the busy cook, it can also be condensed without losing its soul.
Three ways to simplify it:
- Reach for pre-cooked lentils. A can of brown or green lentils saves an hour of simmering and with a quick rinse, no one will know the difference.
- Swap the onions for shallots. Thinly slice and crisp them in olive oil; they caramelise faster but bring the same sweetness and crunch.
- Add a bright finish. A squeeze of lemon or a spoon of tangy yoghurt over the top cuts through the richness and makes it feel fresh, not frugal.
In a world that rarely slows down, this three-ingredient trick still delivers what mujadara was always meant to: comfort that tastes like Tayta made it.
Japanese – Quick comfort miso soup
Miso soup has long been the quiet soul of Japanese meals – restorative, simple and steeped in ritual. Traditionally made with homemade dashi, it can feel daunting to recreate, but with a few shortcuts, it’s possible to make an umami-rich bowl in minutes.
Three ways to simplify it:
- Instant dashi powder is your friend. It’s not a compromise – it’s a classic convenience even used in Japanese households. Dissolve it in boiling water for an instant base.
- Miso paste for magic. Keep both red and white miso in your fridge; a spoonful stirred in off the heat gives depth, sweetness and balance.
- Add a single hero. Instead of tofu, wakame and spring onions all at once, choose one – a handful of spinach, a cube of tofu or some enoki mushrooms. Minimal effort, maximum integrity.
What you lose in ritual, you gain in accessibility. A bowl in five minutes still carries the same quiet calm.
Mexican – Street-style tacos, streamlined
Tacos are the ultimate community dish – quick, social and endlessly adaptable. Traditional fillings like al pastor can be labour-intensive. Here’s how to honour the spirit without the slow-roast.
Three ways to simplify it:
- Use one protein, one spice blend. Chicken thighs and a pre-made taco seasoning (or a mix of smoked paprika, cumin and chilli) deliver the same warmth.
- Char for authenticity. A quick sear in a hot pan gives that smoky, flame-kissed flavour reminiscent of street vendors.
- Finish with freshness. A squeeze of lime, a scatter of coriander and a spoon of salsa verde do the heavy lifting – proof that balance beats complexity.
Tacos remind us that simplicity can still tell a story, especially when that story is shared.
Indian – Dahl made easy
A pot of dahl, rich and spiced, is the heartbeat of many Indian kitchens. Traditionally, it simmers slowly until the lentils bloom. For those craving the same comfort in half the time, the solution lies in pantry pragmatism.
Three ways to simplify it:
- Start with red lentils. They cook quickly, turning creamy in just 15 minutes.
- Use one spice blend. A teaspoon of garam masala replaces the long list of individual spices without losing warmth or nuance.
- Finish with a tempered flourish. Melt a little butter with garlic or chilli flakes and pour it over the top – the same aroma, less choreography.
The result isn’t a shortcut; it’s a snapshot – a reminder that even quick food can carry heritage in every spoonful.
Ultimately, it’s important to remember that food has never been about perfection. It’s about connection. For second-generation cooks around the world, these three-ingredient makeovers are not acts of simplification, but survival – a way to keep heritage alive in a world that rarely pauses.
They prove that flavour doesn’t come from the number of steps in a recipe, but from the heart behind it.
