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.

Shrimp, rice vermicelli, cucumber and herbs in rice paper, with a peanut and lime sauce. Dip the wrapper until just pliable, not soft, before you roll.

Parsley, mint, capers and anchovies chopped by hand and loosened with lemon and olive oil. Spoon it over grilled fish, boiled beef or roasted vegetables.

Red onions softened in a hot brine of red wine vinegar, sugar and salt. They need a 30-minute stand, so make them before you start the tacos or salad.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

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.

A ginger syrup simmered with sliced root, then stirred into lemon juice and cold water in a pitcher. Start about an hour ahead so the syrup can cool.

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.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

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.

Raw celeriac matchsticks in a sharp Dijon mayonnaise dressing, with thick-cut ham. Let it stand 10 minutes so the celeriac softens slightly.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Hot-smoked salmon flaked over watercress, avocado and cucumber ribbons, with capers, dill and a lemon dressing. Dress it just before serving.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

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.

Rice simmered in chicken stock with ginger until it collapses into porridge, finished with shredded chicken. It thickens as it sits; loosen it with water.

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.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Diced sweet potatoes fry in rendered bacon fat until browned and tender, then toss with shredded kale. Keep the dice small so it cooks through in one pan.

Eggs poached in a thick sauce of red bell peppers, tomatoes, cumin and paprika. Serve from the skillet with bread to mop up the soft yolks.

Turmeric eggs whisked with red onion, tomato, and green chili, cooked until golden underneath, then folded. Serve it hot, with a lime wedge on the side.

Rolled oats simmered in oat milk with grated apple, cinnamon and maple syrup, topped with pumpkin seeds. Stir often so the oats do not stick.

Avocado mashed with lemon juice and olive oil, spread on crisp rye toast with chili flakes on top. Toast the bread last so it is warm when you top it.

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

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.

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.

Seared sirloin, broccoli and egg noodles tossed in a soy and oyster sauce glaze. Coat the steak in cornstarch first so the sauce clings.

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

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.

Broiled red bell peppers blended with soaked chili flakes, toasted caraway and garlic into a paste. Spoon it over grains, braises or grilled vegetables.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.

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.

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.

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.

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.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.

Soy-ginger chicken, quick-pickled carrot and cucumber, coriander leaf and serrano peppers in a baguette. Start the pickle first; it needs 15 minutes.

Roast turkey, crisp bacon, lettuce, and tomatoes layered across three toasted tiers. A toothpick through each quarter holds it together for slicing.

Thinly sliced flank steak seared in a gochujang marinade, rolled in a warm tortilla with rice and kimchi. Sear in batches so the beef browns.

Chickpeas blended smooth with tahini, lemon, and garlic, served with raw vegetable batons. Blend the tahini and lemon first for a lighter hummus.

Canned chickpeas roasted dry, then tossed in olive oil, cumin, paprika and garlic and roasted again. They turn crunchy as they cool.

Roughly mashed avocado folded with lime juice, white onion, jalapeño and coriander leaf. Make it just before serving; the avocado browns as it stands.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.

Rolled oats, creamy peanut butter and honey pressed into 12 bites, with no oven needed. Chill them for 30 minutes so they hold their shape.

Matcha whisked with warm water and maple syrup, poured over ice and unsweetened almond milk. Sift the powder first so the tea comes out smooth.