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.

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.

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.

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

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.

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.

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.

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.

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.

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