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Spiced sausage and slightly bitter curly endive come together in a rich pasta sauce. Lemon zest and hard cheese make it fresh and savory, without letting the curly endive fade into the background.

Juicy celery is the base of this fresh salad, joined by sweet grapes, salty blue cheese and warm, toasted hazelnuts. Lemon and olive oil keep the dressing light, letting each flavor and texture shine through.

A crispy layer of rice is the base of this fresh bowl. It’s topped with quickly seared shrimp, tender-crisp bok choy and a light soy-and-lime sauce.

Soft aubergine with caramelised cut sides forms the base for spiced green lentils, bright lemon tahini and a delicate drizzle of pomegranate molasses. Parsley and toasted almonds finish the dish with freshness and crunch.

Soft, smoky peppers are the base of a chunky sauce with roasted almonds and anchovies. A splash of pasta water helps it cling to short pasta, while lemon keeps everything fresh.

Oven-roasted cauliflower develops golden-brown edges and a tender center. A chunky sauce of pumpkin seeds, coriander and lime balances it with bright acidity and a nutty flavor.

These pinto beans simmer slowly with onion, garlic and optional epazote until tender but still whole. Serve them with their flavorful cooking liquid: a simple side dish for tortillas, rice or a Mexican meal.

Bright green peas are coated in fresh, gently spicy butter with mint and lemon. Toasted sourdough crumbs make this side dish crunchy and soak up just the right amount of dressing.

Tender, warm potatoes soak up the sharp mustard and vinegar dressing beautifully. Smoked mackerel, crisp fennel, fresh dill and pickled red onion turn it into a hearty main-course salad.

In this one-pan dish, juicy chicken thighs, tender quince and green olives roast together. The onion and thyme infuse the pan juices, which are perfect for soaking up with bread or rice.

Golden-brown polenta sticks get a fresh counterpoint from lemon labneh and warm grapes with burst skins. A colorful side dish with crisp edges, a creamy center, and juicy fruit.

Fiadoe is a festive Surinamese yeast cake with a soft, rolled interior full of raisins, candied citron and warming spices. A splash of rum adds depth to the filling; after rising and baking gently, the cake slices into distinct, fruity layers.

Crisp little gem lettuce develops dark, smoky sear marks in a hot pan. Lemon and anchovy make the dressing fresh and savory, while toasted rye crumbs add a hearty crunch.

In this Mexican capirotada, stale bread gets a second life: toasted slices soak up piloncillo and cinnamon syrup, with raisins, peanuts and salty cheese layered in between. The top turns crisp while the middle stays soft and rich.

Roasted poblanos filled with spiced picadillo, topped with mild walnut sauce and finished with pomegranate and parsley. A festive Mexican main course with savory, sweet, creamy and fresh flavors.

Long pieces of carrot turn tender inside in the oven and develop lightly caramelized edges. A fresh salsa of green olives, parsley and lemon makes this side dish savory, herby and bright-tasting all at once.

Golden-brown potatoes and cauliflower make a hearty base for this oven-baked dish. Chickpeas make it extra filling, while lemon-tahini sauce, parsley and pomegranate bring creaminess, freshness and a juicy, crunchy contrast.

Juicy corn kernels, fried with onion and chili, get a fresh lift from lime and cilantro. Queso fresco and a spoonful of mayonnaise make this Mexican side dish creamy and savory.

Golden-brown artichoke hearts, sweet peas and lemon make this pasta fresh and full of flavor. Ricotta and pasta water bring everything together in a light, glossy sauce without cream.

Moksi alesi means mixed rice: in this Surinamese version, chicken, salted beef and rice cook together with onion, celery and a splash of coconut milk. The salted beef needs a little preparation, but it gives the rice a deep, savory flavor.

Thin slices of cucumber and red onion get just enough time in a lightly sweetened vinegar mixture to turn pleasantly tangy while staying crisp. Serve this pickle in small portions alongside roti, rice dishes or fried fish.

Bojo is a dense Surinamese cake made with grated cassava and coconut. Cinnamon, nutmeg and vanilla add fragrance; the top bakes to a golden brown while the center stays moist.

Golden-brown potatoes, salty halloumi and warm grapes bursting on the baking tray: lemon and mint make this easy main course fresh and lively.

Tender white fish cooks in a rich tomato sauce with onion, jalapeño, olives and capers. The sauce is given time to reduce first, so it stays tangy and savory without becoming watery.