125 recipes. Have a look.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Ground chicken stir-fried with garlic, chili, fish sauce and basil, over rice with a crisp fried egg. Chop everything before the pan goes on.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Carrots, parsnips, beets and rutabaga roasted hot with thyme, then glazed with maple syrup at the end. Serve with roast chicken or pork.

Cod fillets steamed over cannellini beans, chorizo and smoked paprika tomato sauce in one skillet. Keep it at a gentle simmer so the fish stays moist.

Chicken thighs seared and glazed in a soy, honey and rice vinegar sauce made in the skillet, served over short grain rice with steamed bok choy.

Chicken breast, peppers and onions seared in a skillet with cumin, chili powder and lime. Cook the chicken in 2 batches so it browns, not steams.

Clams steamed open in white wine, garlic and chili, then tossed with spaghetti and a splash of pasta water. Soak the clams for 30 minutes before you start.

Diced lamb leg marinated in garlic, lemon, and oregano, charred on skewers with a tomato, cucumber, and red onion salad. Start 2 hours ahead to marinate.

Tuna steaks seared rare with potatoes, green beans, boiled eggs, and olives in a lemon and Dijon dressing. Sear the tuna last so it is warm on the plate.

Seared sirloin tossed with cucumber, tomato, shallot, mint and coriander leaf in a lime, fish sauce and chili dressing. Slice the beef while it is warm.

Ground lamb koftas with cumin and cinnamon, baked in crushed tomatoes and finished with a lemon tahini sauce. Serve with warm pita bread.

Cumin and lemon chicken thighs roasted until charred, with pickled onions and tahini sauce. The chicken marinates 8 hours: start the night before.

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Seared chicken thighs and chorizo cooked on saffron rice with red peppers and peas. Once the stock goes in, leave the rice alone so it cooks evenly.

Pork tenderloin roasted over tart apples and red onions with a sharp maple-mustard glaze. Rest it for 5 minutes so it slices cleanly.

Chicken thighs in a scotch bonnet and allspice paste, roasted until charred, with coconut rice and kidney beans. Coat the chicken 4 hours ahead.

Mussels steamed in coconut milk with lemongrass, ginger and green chili. Serve with rice or bread to soak up the broth.

Shrimp, eggplant and green beans in coconut milk and green curry paste, with jasmine rice. Fry the paste in the coconut cream until the oil splits.

Sea bass steamed over bok choy, topped with ginger, green onions and soy sauce, then a pour of hot oil. Cut everything first; it cooks in 7 minutes.

Pork shoulder braised with orange, lime and cumin, then shredded and broiled until the edges crisp. Start it about 4 hours before dinner.

Ground beef and kidney beans simmered with cumin, chipotle and a little dark chocolate. Start the rice 25 minutes before the chili is done.

Ground lamb and green peas simmered with tomato and garam masala until the fat separates. Make the roti dough first so it rests while the keema cooks.

Chickpeas in a spiced onion and tomato sauce, simmered until it clings and finished with lemon. Start the rice first so both finish together.

Beef chuck, smoked bacon, shallots and mushrooms braised in red wine and stock until the meat pulls apart. Reduce the sauce until it coats a spoon.

Salmon fillets steam in parchment parcels with sliced fennel and leeks. Crimp the edges tightly so the steam stays in, and serve with boiled potatoes.

Brown lentils and chickpeas simmered in tomato broth with ginger, cinnamon, and cumin. Stir in the coriander leaf and lemon juice off the heat.

Shredded chicken in a cumin and tomato broth, finished with lime juice and crisp corn tortilla strips. Fry the strips first and add them at the table.

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Couscous soaked in boiling salted water, then tossed with parsley, mint, lemon, and olive oil. Serve it warm or cold.

Carrots tossed with cumin powder, roasted cut-side down on a hot sheet until charred, then glazed with maple syrup. Serve with roast chicken or grains.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Pastry cones filled with spiced potatoes and peas, baked instead of fried. Serve them hot with chutney; leftovers crisp up again in a dry skillet.

Shrimp poached with bay leaves and served cold with a sharp ketchup and horseradish sauce. Start an hour ahead so the shrimp are fully cold.

Pan-fried dumplings that brown on the bottom, then steam under a lid until the wrappers turn translucent. Serve with a soy and rice vinegar dip.

Chicken thighs roasted skin side up over potatoes, lemon slices, olives and garlic on one baking sheet. Rub the skin with oil and salt so it crisps.

Pork sausages roasted with bell peppers, red onions and garlic in smoked paprika. Buy thick sausages; thin ones dry out before the vegetables char.

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.