Main course

Golden-brown chicken thighs are coated in a glossy sauce of chili crisp, gochujang and miso. Crispy rice noodles, cool cucumber and lime bring heat, crunch and freshness to one plate.

Glossy cod with a bold miso glaze, golden-brown rice and quickly stir-fried bok choy. A fresh miso sauce and a little chili crisp add extra heat and contrast to every bite.

Tender roasted aubergine gets a sweet-and-spicy glaze of gochujang and miso. Crispy rice, fresh cucumber and a spoonful of chili crisp make this a bowl of bold contrasts.

Green lentils turn tender and savory with white miso and lemon. They’re topped with hearty pan-fried oyster mushrooms tossed with a little gochujang and a spoonful of crunchy chili crisp. Serve with rice for a satisfying meal with heat, tang, and texture.

Roasted cauliflower gets coated in a sticky, sweet-and-spicy gochujang and miso sauce. Served with rice, garlicky spinach and a spoonful of chili crisp, it makes a complete meal with soft, fresh and crunchy elements.

Tender oven-roasted salmon gets a spicy topping of chili crisp, gochujang and miso. Lime rice and briefly steamed pak choi bring freshness and a juicy, green contrast.

Wide wheat noodles with soft, caramelized pumpkin and chickpeas for a little crunch. A bright miso sauce with ginger, sesame oil and lemon brings everything together.

Golden-brown chicken thighs get a glossy sauce made with gochujang, miso, soy sauce and rice vinegar. Served with tender rice, fresh cucumber and a spoonful of chili crisp, this is a meal with heat, tang and crunch.

Crisp potato skins, soft fluffy centers and a fresh, creamy topping: these baked potatoes are filled with smoked trout, horseradish cream, dill and pickles. A generous meal for four, with smoky, spicy and tangy flavors in balance.

Golden-browned rice makes a hearty base for juicy meatballs in tomato sauce with cumin and smoked paprika. Lemon yogurt and parsley add freshness; the sauce softens some of the rice, while the edges stay crisp.

Crispy rice makes a warm base for tender hot-smoked mackerel, crunchy fennel and juicy orange. A bright lemon-mustard dressing and dill bring everything together.

A thin layer of rice cooks up golden and crisp, topped with tofu and eggplant in a glossy sweet-and-sour tamarind sauce. Cucumber and Thai basil add freshness and fragrance to every bite.

Golden-brown fried rice makes a crunchy base for juicy chicken, cool cucumber and radishes. Yogurt with mint, lemon and cumin, along with quick-pickled red onion, adds freshness and a sharp, tangy note.

Crispy-fried rice is the base for warm green lentils, spiced cauliflower and crunchy chickpeas. A fresh tahini sauce and pomegranate seeds bring everything into balance.

Golden-browned rice, tender shiitake and crunchy bok choy come together with a fresh ginger-soy sauce. A hearty plant-based bowl where each component keeps its own texture.

A warm, golden-brown rice crust makes the base for juicy shrimp, ripe mango and crunchy pointed cabbage. Lime and fish sauce dressing brings the flavors together, while peanuts add an extra crunch to the bowl.

Beef slowly cooks in a dark, spiced sauce with cassareep, tomato and Madame Jeanette pepper. Serve this Surinamese pepperpot with rice to soak up the thick, syrupy sauce.

Tender savoy cabbage leaves wrap around a hearty filling of barley, golden-browned mushrooms and walnuts. The rolls cook in a light tomato broth; fresh herb yogurt adds contrast.

Golden-brown squash, crispy sage and bright lemon ricotta turn short pasta into a creamy but not-too-heavy main course. The oven does most of the work; a little pasta water brings everything together into a glossy sauce.

Tender duck legs, potatoes and Surinamese masala make a spiced stew with gravy to scoop up with roti. Yardlong beans add a fresh, satisfying bite.

Fluffy quinoa and broccoli with dark, roasted edges form the base; lemony tahini sauce, tangy red onion and toasted almonds add creaminess, freshness and crunch.

Soft corn masa, smoky poblano peppers and melting cheese: these tamales are served with fresh salsa verde and a simple black bean salad. Folding them takes a little care, but after that, the steamer does the work.

Tender potatoes soak up the lemon-mustard dressing; soft-boiled egg, peppery watercress and toasted sunflower seeds make this a complete meal.

Chuck roast cooks slowly in a fragrant sauce of dried chiles, tomato and spices until the meat falls apart. Serve the birria as a stew with broth, or spoon the meat into corn tortillas and serve the consommé alongside for dipping.