3 viral food recipes to try

There’s something about food on social media that feels special. The perfect angles, lighting and soundtrack and suddenly every dish looks gourmet. But we’re here to tell you that’s just not true. All of these culinary eye candies started in kitchens like yours and replicating them at home is easier than it looks.

Trending food can range from the sublime to the ridiculous, but every once in a while, real strokes of genius emerge from the depths of the internet. We’ve rounded up three of these winners that cover breakfast, lunch, and dinner so you can have a day of nothing but delicious, on-trend food.

Also Read: Food Trends To Look For In 2022

Toasted bread with cream

An easy and healthy 10-minute breakfast, this recipe can be made with fruit or chocolate, depending on your indulgence that morning.


  • 2-3 slices of bread (depending on size and thickness)
  • 1 egg
  • 3 tablespoons of Greek yogurt
  • 2-3 teaspoons of maple syrup or honey


  • A handful of fresh or dried fruit
  • 10g dark chocolate chips
  • Optional garnish with a drizzle of maple syrup


  • Preheat a fryer or air oven to 180°C
  • In a small bowl, add the egg, yogurt and maple syrup. Whisk to form a liquid pastry cream
  • Using your fingers or the back of a spoon or fork, press down the center of the bread to score and create a well without cutting.
  • Pour the custard mixture into the recessed well and add your toppings on top.
  • Air fry for 4-5 minutes or bake for 8-12 minutes.
  • The pastry cream should be set and begin to caramelize around the edges when ready.

Bowl of salmon and rice

Are you late for a meeting but can’t ignore your growling stomach? This quick Japanese-inspired recipe is delicious, uses up leftover rice, and is ready in 15 minutes. If you don’t have salmon on hand, substitute canned tuna or paneer or pan fried tofu.


  • 1-2 cooked salmon fillets
  • 2 cups cooked rice
  • 1 ice cube
  • ½ avocado, diced
  • 2 tablespoons soy sauce to taste
  • 1-2 tablespoons mayonnaise to taste
  • 2 teaspoons sriracha optional
  • Kimchi, to taste optional
  • 12 optional grilled seaweed sheets


  • In a microwave-safe bowl, crumble your cold salmon until it’s broken into small pieces. Using a fork works best.
  • Add your leftover rice just on top of the salmon, then place a cube in the center, nesting it in the rice.
  • Cover with parchment paper or a paper plate (just make sure the steam can escape) and microwave on high for 2 to 2 ½ minutes.
  • Remove the bowl from the microwave and discard any remaining ice cubes.
  • Add soy sauce, mayonnaise and sriracha (if using) and toss with rice/salmon until well blended.
  • Garnish the dish with diced avocado and more mayonnaise, sriracha soy sauce (optional) to taste.
  • At this point you can enjoy the rice bowl as is OR add kimchi and wrap the rice mixture in your seaweed pieces and enjoy in mini wraps!

Baked feta pasta

For a few weeks, the internet was abuzz with this make-it-and-forget-it dinner fix. All the best parts of a sumptuous pasta dish without the hassle.


  • 200g cherry tomatoes
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 60g feta
  • 300g pasta
  • 5 medium garlic cloves, peeled and halved
  • 240 g spinach, coarsely chopped
  • ¼ tsp. crushed red pepper flakes, or more to taste
  • ¼ cup thinly sliced ​​fresh basil
  • 2 tablespoons chopped fresh parsley


  • Preheat oven to 180 degrees.
  • Add tomatoes and garlic to a baking dish. Mix with olive oil and a few pinches of salt.
  • Place the feta in the center of the tomatoes and turn to coat with oil.
  • Bake in the middle of the preheated oven for 30 minutes.
  • Then remove the baking dish and increase the temperature to 200 degrees. Bake until tomatoes and cheese begin to brown lightly, about 10 minutes longer.
  • Meanwhile, boil the pasta al dente in salted water.
  • Reserve ½ cup pasta water and just before draining, pour in and submerge the spinach with the pasta. Drain pasta and spinach.
  • Crush the tomatoes, garlic, oil and feta with the back of a wooden spoon.
  • Mix the pasta with the mixture as well as the basil, parsley and red pepper flakes.
  • Thin the mixture with a few tablespoons of pasta water at a time to achieve your desired consistency. Season with salt and pepper to taste. Serve hot.