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Whipping an egg into the filling of these simple, folded dumplings makes them fluffy and moist—and a double hit of soy amps up the umami.

It’s a humble combination of two everyday ingredients, but Kiribath has enormous significance in Sri Lanka—it’s cooked by the Sinhalese to mark the new year in April, and on other special occasions that celebrate new beginnings.

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping.

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Though it is Jamaica’s national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.

This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.

Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.

Made of chiles, garlic, basil, shallots, lemongrass, and ginger—green curry paste packs amazing flavor.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer. 

This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).

Gently cooking salmon fillets in olive oil makes their flesh become extravagantly tender and silky. While confit sounds fancy, this is a mostly hands-off oven method that’s ideal for weeknights.

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Here’s a familiar Indian takeout staple—saag paneer—but with the ingenious substitution of large cubes of feta for paneer.

Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. 

When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve it with creamy hummus and jammy eggs.