125 recipes. Have a look.

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.

Arborio rice cooked in porcini soaking liquid and stock, with browned crimini mushrooms. Beat in cold butter and cheese with the heat off to keep it loose.

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.

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.

Thick-cut ribeye seared in a hot skillet and topped with garlic thyme butter as it rests. The asparagus chars in the same skillet, in the beef drippings.

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.

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.

Corn tortillas filled with roasted sweet potato and black beans, baked under cumin-chili tomato sauce and cheddar. Warm the tortillas first or they crack.

Lamb shoulder braised with Kashmiri chili, yogurt, and whole spices until fork-tender and the gravy turns glossy. Soak the rice in the last 50 minutes.

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.

Duck breast started skin-side down in a cold skillet so the fat renders and the skin crisps, with a green peppercorn cream sauce and broccoli.

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.