125 recipes. Have a look.

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.

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.

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.

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.

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

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.