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.

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.

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.

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.

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.

Roasted butternut squash and lentils in a mustard vinaigrette with arugula, feta and toasted pumpkin seeds. For lunches, pack the arugula separately.

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.

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.

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.

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.

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.

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.

Onions cooked slowly in butter, simmered in white wine and stock under toasted baguette and melted Swiss cheese. Give the onions the full 50 minutes.

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.

Blanched spinach folded into reduced heavy cream and grated parmesan, finished with nutmeg. Squeeze the spinach dry or the sauce turns watery.

Sweet corn charred in a hot grill pan, brushed with garlic mayonnaise and topped with cotija and chili powder. Squeeze the lime over just before serving.

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.

Feta blended with Greek yogurt, olive oil and lemon until smooth, topped with honey and cracked black pepper. Serve with warm pita bread for dipping.

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.

Roasted eggplant and zucchini layered with tomato sauce, béchamel and mozzarella. Let it rest 15 minutes after baking so it slices cleanly.

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.

Ground lamb, carrot and peas in a thyme and tomato gravy, baked under mashed potato. Rough the top with a fork so the ridges crisp.

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

Buttermilk cornmeal batter with white miso paste, baked in a hot cast-iron skillet and brushed with miso butter. Preheat the skillet so the edges crisp.

Coffee-dipped ladyfingers layered with whipped mascarpone cream and dusted with cocoa. Make it the day before; it needs 4 hours in the fridge to set.

Melted dark chocolate and egg yolks, lightened with whipped egg whites. Chill it for 3 hours, so make it in the afternoon for dinner.

Milk dough dumplings fried deep golden brown and soaked in cardamom sugar syrup. Keep the oil low so they cook through, then soak them for 45 minutes.

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