Browse recipes

Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

Whole carrots roasted buried in salt until they collapse to a silky, translucent texture, then peeled, sliced on a long diagonal and steeped in smoke, oil and vinegar. The salt crust does the work: it seasons and dehydrates at once.

A silky, gently spiced stew where peanut butter melts into tomato and stock to make something deeply savory. Sweet potato and chickpeas make it a full meal in one pot.

Eggplants burnt black over a flame until the flesh collapses, then beaten with tahini, lemon and garlic. Smoky, loose and nothing like a puree of raw eggplant.

Chewy, dense squares of glutinous rice flour and coconut milk, baked rather than pounded, with a clean bitter edge from good matcha.

Carrots grated fine and cooked down slowly in sweetened plant milk until the whole pan turns glossy and orange, with chopped cashews and raisins folded all the way through. Deeply sweet, faintly floral, and better the next day.

Warm coconut-sweetened glutinous rice with cold ripe mango and a salty coconut sauce poured over. The salt is what makes it.

The Provençal summer-vegetable stew, cooked the honest way: each vegetable browned so it keeps its character, then folded together to melt into a glossy, herby whole.

The Ethiopian red lentil stew. Almost nothing in it, and yet the berbere and a genuinely long onion cook do all the heavy lifting.

A tangy green broth built from blistered tomatillos and chilies, poured over chewy hominy and white beans. The raw garnishes (cabbage, radish, lime) are half the dish, not decoration.

A thick, gently spiced lentil stew softened with squash-sweet carrot and finished with a hard squeeze of lime. Everyday Peruvian home cooking: cheap, filling and quietly excellent.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.

Whole pears simmered in spiced red wine until stained crimson to the core, then served in their own reduced syrup. Almost no work and looks like a great deal of it.

Soft olive-oil-poached potatoes and onion set in a chickpea-flour batter, cooked slowly until the middle is just custardy. Good hot, better at room temperature.

Chickpeas and sweet potato in a warmly spiced tomato sauce, with dried apricots melting into it for a sweetness that plays against the cumin and cinnamon.