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.

Crisp-skinned salmon over orzo simmered in stock and finished with baby spinach, lemon and parmesan. Start the salmon once the orzo is covered.

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.

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.

Grilled chicken and baked croutons over romaine in a raw egg yolk and anchovy dressing. Halve the breast horizontally so it cooks through before it burns.

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.

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

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.

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.

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.

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.

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.

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.

Ziti folded through ricotta and marinara, topped with mozzarella and baked until bubbling. Drain the ziti while firm so it holds its shape in the oven.