What do you want to cook?

This Turkish stew brings chickpeas and tender cubes of lamb together in a rich onion and tomato paste sauce. Using precooked chickpeas makes this a hearty main course without needing to soak them first.

This zucchini-rich ijjeh is a tender, golden-brown herb omelet packed with parsley and spring onion. Serve it warm or at room temperature with tangy yogurt and flatbread for lunch.

This Turkish salad brings together juicy tomatoes, crunchy green pepper and walnuts with a fresh dressing of pomegranate molasses, lemon and sumac. Chop the vegetables finely so the sweet-and-sour dressing coats everything well and every bite has a little crunch.

In fakorizo, hearty lentils and rice come together in a simple, savory side dish. Onion and bay leaf add depth; lemon and parsley bring a fresh finish.

These small Korean cookies are fried until golden brown, then soaked in honey and rice syrup. Sesame oil gives the dough a nutty aroma, while ginger balances the sweet, firm cookies. Allow at least three hours for soaking.

Raw celeriac gives this salad a satisfyingly fresh crunch. Ripe pear mellows the mustard-vinegar dressing, while toasted hazelnuts add an earthy, crunchy contrast.

Thin strips of burdock root and carrot are quickly stir-fried and glazed with soy sauce and mirin. A pinch of chili adds a little heat, while toasted sesame seeds bring a nutty finish. Serve this Japanese vegetable dish as a side with rice or grilled fish.

Thin slices of beef and tender onion cook briefly in dashi, soy sauce, mirin and sugar. Spoon the glossy sauce over Japanese rice: simple, savory and just right for soaking up with every bite.

Crisp sourdough bread, roughly mashed avocado and a softly fried egg make the base of this savory breakfast toast. Lime keeps the creamy combination fresh, while chili oil and sesame add warmth and a toasted note.

These Japanese fried noodles combine golden-brown edges with juicy pork and cabbage that still has a little bite. A savory-sweet sauce brings everything together, while pickled ginger cuts through it with a fresh, spicy note.

Nikujaga is a Japanese stew of thinly sliced beef, potatoes and onion in a light, savory-sweet broth made with dashi, soy sauce and mirin. Serve it with steamed rice; the potatoes should be tender but not falling apart.

Thin strips of kohlrabi, crisp apple and a lemon-mustard dressing make this salad crunchy and lightly peppery. Golden-brown rye bread adds a savory, toasted bite.

Juicy shrimp, tender rice with tomato and cumin, and a fresh topping of red onion, cilantro and lime. A colorful one-pot meal with enough contrast to keep every bite lively.

Crusty bread, a softly fried egg and fresh, quick-pickled carrot: bánh mì ốp la brings rich and tangy flavors together in a hearty Vietnamese breakfast. With cucumber, cilantro and optional chili, this sandwich is ready in no time.

Small, warmly spiced lamb meatballs cook in a light tomato sauce. Mint yogurt and pomegranate seeds add coolness, tang and a juicy bite; flatbread is handy for mopping up the sauce.

These little broccoli fritters develop golden-brown edges and stay soft inside. The fresh dip of yogurt, lemon and dill makes them ideal as a first course or as part of a light meal.

Crisp cubes of daikon, spicy gochugaru and garlic make kkakdugi a tangy side dish that goes well with rice, noodle soup and stews. The radish ferments at room temperature after salting, then continues to ferment in the refrigerator.

Roasted broccoli gets a spicy, buttery coating; lemon bulgur, a fresh yogurt sauce and toasted almonds bring acidity, creaminess and crunch. A colorful main dish that’s on the table in about 40 minutes.

Salmon gently cooks in sake, mirin and ginger; miso makes the braising liquid savory, lightly sweet and glossy. Serve small portions as a side dish with rice and other Japanese dishes.

Gyeran jjim is a soft Korean egg custard with spring onion and a savory broth base. Serve it fresh from the pan with rice and a few fresh or spicy banchan.

Thinly sliced beef, garlic and spinach are quickly stir-fried with fish sauce and black pepper. Serve with rice for a simple Vietnamese meal that’s ready in no time.

Tender steamed eggplant soaks up garlic, soy sauce and sesame oil in this Korean banchan. Serve gaji namul at room temperature or chilled, alongside rice and other side dishes.

Soft steamed eggs with seasoned ground pork, spring onion and glass noodles: a savory Vietnamese main dish served with rice and something tangy and fresh.

Briefly blanched spinach gets a nutty dressing of toasted sesame, soy sauce and a little sugar in this Japanese side dish. Delicious alongside rice, fish or tofu.