Browse recipes

Everything good about Mexican street corn, taken off the cob and into a bowl: charred kernels, a tangy lime dressing, chili, and a shower of herbs.

The classic dry curry of potato and cauliflower, steamed gently under a lid with turmeric and coriander, then finished uncovered so the edges catch and crisp. The side dish that quietly steals the plate.

Collards braised slowly with onion, garlic, ginger and turmeric until they turn silky and sweet. Mild, garlicky and green. The calm dish on an Ethiopian plate.

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.

Rice cooked in coconut milk with kidney beans, thyme, allspice and a whole chili left in for perfume rather than heat. The side dish that turns any plate Caribbean.

Greens stewed down with coconut milk, thyme and okra until soft and glossy. Mellow, rich and green. The Caribbean answer to creamed spinach.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

Very ripe plantains fried until the sugars caramelize into dark, sticky edges and the middles turn to custard. Three ingredients and about ten minutes.

Cool, herby and thick enough to cling, with the sharpness that makes ranch worth having. Better after an hour in the fridge, and better still the next day.

Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.

Thick, dark and sweet, with molasses behind it and enough vinegar to keep it from cloying. The kind that goes on in the last five minutes so it does not burn.

Maple syrup infused with chili and a little vinegar until it is sweet, hot and sharp all at once. The vegan answer to hot honey, and it goes on everything.

A spicy vegetable relish of onion, pepper, carrot and beans in a curried tomato base. Served hot or cold alongside almost anything, and better the next day.

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.

Giant white beans baked slowly in a sweet tomato sauce with dill and plenty of olive oil, until the top catches and the beans turn to cream. Greek taverna cooking at its simplest.

Warm waxy potatoes, sliced into thick rounds and dressed while still hot in a sharp mustard-and-vinegar dressing loosened with stock, sharpened with finely diced yellow onion. No mayonnaise anywhere near it.

Smoky, garlicky and the color of terracotta. Five minutes of work that makes fries, burgers and roast vegetables taste like somebody planned ahead.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.