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Thick strips of polenta are pan-fried until golden brown and paired with warm, juicy grapes, rosemary and balsamic vinegar. A savory side dish with a soft center, crisp crust and bright sweet-and-sour notes.

Orzo gets a lightly toasted flavor in the pan before simmering in broth until creamy. Fennel, lemon, and dill keep the dish fresh; the shrimp go in at the very end so they stay tender.

Salty, spiced salted cod with soft tomato and onion, tender-crisp yardlong beans and mild rice. Allow 8–24 hours to soak the fish in the fridge; the active cooking is simple.

At a high temperature, tomatoes turn soft and juicy, with the occasional roasted edge. Crispy garlic crumbs, green basil oil and a splash of red wine vinegar keep everything fresh and give each bite contrast.

Tender chicken, potatoes that soak up the spiced sauce and yardlong beans with a little bite: served with soft roti to scoop everything up, this is a complete meal. Letting the masala sizzle in oil first gives the stew a rich, warming flavour.

Corn tortillas filled with tender chicken, rolled and briefly baked under a fresh salsa verde made with tomatillo, green chili and cilantro. Finished with cream and thinly sliced onion: a colorful Mexican main course with a bright, tangy edge.

Bright green snow peas, quickly stir-fried so they stay crisp, are tossed with a fresh lime and mint dressing. Roasted peanuts add a savory crunch. A quick side dish with rice, noodles or grilled fish.

Warm potatoes soak up a fresh sauce of parsley, capers and lemon. Smoked mackerel makes the salad hearty and savoury, while radishes add a crisp, peppery contrast.

A sturdy cocoa crust, a soft dark chocolate filling and warm banana: this compact tart balances bitter, creamy and sweet. Sesame brittle adds a thin, nutty crunch. Let the filling set slowly for neat slices and a velvety bite.

Juicy, quickly seared shrimp are paired with bitter grapefruit, creamy avocado and a fresh lime-and-chili dressing. Toasted corn adds a sweet, crunchy bite. A colorful appetizer that you assemble just before serving.

Moksi meti brings roasted pork and chicken together with fragrant rice, a savory ketjap sauce and tangy cucumber pickle. Roast the meat separately from the rice so the caramelized edges stay intact.

Thinly sliced potatoes, tender leek and white beans bake together in a light mustard cream sauce. A layer of breadcrumbs turns golden and crisp; a green salad with apple cider vinegar adds a fresh contrast.

Roasted pumpkin and sage butter make a smooth, glossy sauce for rigatoni. Hazelnuts add crunch, while lemon keeps everything fresh.

A golden-brown casserole with spiced chicken tucked between soft layers of pomtayer. Orange and lemon keep the filling fresh, while the top develops a firm, lightly toasted crust in the oven.

Thin slices of potato form a golden, crisp crust around tender leeks and creamy ricotta. Lemon zest and arugula with a tangy vinaigrette keep every bite fresh.

Deeply roasted Brussels sprouts get a bright dressing of orange, lemon, and chili oil. Toasted almonds and coriander add nutty crunch and a fresh, herbaceous finish.

Golden-brown polenta batons, sautéed artichoke hearts and fresh lemon parsley: a sharing side with a crisp outside and a soft middle. A spoonful of yogurt makes it creamy and lightly tangy.

Pumpkin leaves turn soft and tender in a mild coconut curry sauce, with lime for freshness and roasted peanuts for crunch. Serve with rice to soak up the creamy sauce.

Golden-brown eggplant soaks up the savory, bright dressing, while soba noodles make the dish satisfying and add a chewy bite. Serve this modern, Japanese-inspired noodle salad warm, with scallions and toasted sesame seeds.

Roast cauliflower florets with cumin until golden brown, then serve them with tender bulgur, fresh herbs and pomegranate. A thin tahini dressing and pistachios make the dish creamy, tangy and crunchy all at once.

Cold rice gets crispy edges over high heat, while leek and garlic fill the wok with a mellow, savoury base. The mussels go in right at the end; lime, coriander and crispy fried onions add freshness and crunch.

Golden-brown parsnips get a fresh, spicy sauce made with green herbs and lemon, with cool yogurt and toasted sesame on the side. A bold side dish that goes well with grilled vegetables, legumes or pan-fried fish.

Thin, crunchy celery and firm pear get a fresh yogurt dressing with lemon and mustard. Blue cheese and toasted walnuts add saltiness and depth; serve the salad straight away, while the pear is fresh and the celery is crisp.

Crisp-fried mackerel, fragrant jasmine rice and a fresh sauce of coconut, lime and ginger, gently warmed: a weeknight meal with mellow, spicy and bright flavors.