What do you want to cook?

Soft, fragrant quince and glossy syrup are balanced by cool mascarpone and toasted hazelnuts. A simple dessert for when quince is available in autumn and winter.

Fresh cucumber ribbons wrap around a creamy, slightly tangy filling of crab and green apple. These chilled rolls make an elegant starter that you can assemble shortly before serving.

Golden-brown seared scallops on smooth cauliflower cream get a fresh lift from apple and lemon, with a crisp, toasted nut on top. An elegant starter made with a few carefully chosen ingredients.

A thin cocoa crust, velvety ganache and a crunchy topping of toasted sesame: this tart balances rich chocolate with fruity olive oil and a pinch of sea salt.

Warm, softly caramelized figs alongside cold mascarpone and crunchy rye breadcrumbs: a simple dessert with sweet, creamy and earthy flavors in every bite.

Crusty country bread, briny sardines and paper-thin fennel get a fresh lift from lemon and quick-pickled shallot. A satisfying lunch that’s on the table in fifteen minutes.

Ricotta gives these small, thick pancakes a soft, creamy crumb. Warm blueberries with lemon add bright acidity and a juicy topping; delicious for breakfast or brunch.

Thick, tangy yogurt is the base for warm chickpeas seasoned with cumin and paprika. Cucumber, dill, and lemon brighten the bowl; warm flatbread is handy for scooping up the last of the yogurt.

Firm, clear agar cubes, soft red bean paste and juicy fruit: anmitsu brings together different textures with a dark, caramel-like syrup made from black sugar. Serve the components chilled and pour the kuromitsu over just before eating.

Artichokes are filled with garlic, mint and parsley, then gently braised in olive oil and water. Serve them warm as an Italian starter, with the fragrant cooking liquid alongside.

These hearty oat bars combine juicy plum and fresh ginger with toasted pumpkin seeds. They’re intentionally less sweet than cake and handy as breakfast on the go.

Toasted sourdough gets a creamy layer of white beans with lemon, a poached egg and green parsley and chive oil. A hearty breakfast or brunch dish with crisp bread, soft beans and a fresh, runny yolk.

Creamy quinoa, bright blood orange and toasted sesame turn quinoa into a warming breakfast with a variety of textures. Cardamom gives the porridge a gentle, aromatic flavor.

A Japanese breakfast of warm rice, sticky natto, a bowl of miso soup and refreshing pickled cucumber. The rice makes a mild base for the bold, fermented soybeans; mustard, spring onion and a little soy sauce finish the bowl.

Light, airy ice cream without an ice cream maker, with tangy buttermilk, soft raspberries and toasted almonds for a little crunch.

This Japanese warabi mochi is soft, springy and almost translucent. Toasted soybean flour adds a nutty contrast, while kuromitsu, a syrup made from black sugar, makes every bite rich and lightly caramel-like.

Crispy white bread, ham and melting Gruyère under a golden layer of béchamel: this French bistro sandwich makes a hearty lunch that’s best served straight from the oven.

These little corn cakes with salty feta and mild spring onion get crisp edges in the oven. Serve them warm with fresh lime yogurt and cilantro.

This oven bake combines tender millet with a lightly toasted top, juicy pear and crunchy pistachios. Serve it for brunch or prepare the mixture ahead of time.

Soft, golden-brown pancakes with a hint of honey and a generous filling of sweet azuki bean paste. Dorayaki are made in a frying pan with a few simple ingredients; moderate, even heat gives them their characteristic color and soft crumb.

This tender almond cake has sweet, juicy pockets of fresh fig and a subtly savory note from tahini. Sesame gives the top a lightly toasted finish; serve the cake warm with yogurt.

Fresh strawberries, soft yogurt cream and clear cubes of jelly scented with lemon verbena: a light dessert you can mostly make ahead.

Golden-browned oyster mushrooms and melting Taleggio make this sandwich savory and full of flavor. Thin slices of quick-pickled pear add a fresh, slightly tart counterpoint.

These Tuscan crostini pair crisp toasted bread with a warm, savory chicken liver pâté. Sage and onion add depth, while a splash of stock makes the pâté smooth without masking the flavor of the liver.