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.

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.

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.

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

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

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.

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

Brown lentils and chickpeas simmered in tomato broth with ginger, cinnamon, and cumin. Stir in the coriander leaf and lemon juice off the heat.

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.

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.

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

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.

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.