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Sweet roasted beetroot gets a fresh lift from creamy labneh, lemon and sumac. Mint and crunchy pumpkin seeds make this a colourful side dish that also works well as a light lunch.

Well-roasted cauliflower, lentils with crisp edges, and a fresh French sauce with egg, mustard, capers, and herbs. A vegetable-forward main course with creamy, tangy, and savory flavors in every bite.

Beef simmers slowly in coconut milk and a fragrant spice paste of chili, ginger, galangal and turmeric. The sauce then cooks down until it is dark and sticky, clinging to the meat: the characteristic dry final stage of Padang rendang.

Shredded pointed cabbage and carrot get a fresh dressing of lime, fish sauce and chili. Rau ram adds a herby, peppery flavor, while peanuts and crispy shallots bring crunch.

Clams, garlic, white wine and parsley make a light sauce that clings to the spaghetti. The timing is simple but important: add the pasta as soon as the clams open.

Fresh green beans get a rich, savory coating of white miso and butter. Lemon zest and rice vinegar keep everything bright, while toasted sesame and crispy shallots add crunch.

Tender-crisp green beans and crunchy bean sprouts get a fragrant, spiced coconut coating in this Balinese urab, with chili, lime leaves and kencur. Bright, aromatic and delicious with rice and other dishes in a rijsttafel.

Chicken karaage gets a thin, crispy crust from potato starch and stays juicy inside. Ginger, garlic and soy sauce flavor the chicken thighs, while lemon and crunchy cabbage salad add freshness alongside the fried chicken.

In this Provençal vegetable stew, the aubergine, courgette, pepper and tomato are browned separately first. Then they simmer gently together: this keeps each vegetable’s flavour distinct and stops the dish from becoming watery.

Soft, cool tofu takes on the flavor of a light broth made with kombu and ripe tomato. Crispy soba, spring onion and shiso add texture and freshness. A small meal served cold; allow time to chill the dashi as well as for the active preparation.

Thick slices of sourdough bread get a creamy layer of goat cheese and warm, briefly grilled apricots. Thyme, black pepper and toasted walnuts add herbiness and crunch; a little honey rounds out the fresh, savory flavors.

A generous Indonesian vegetable platter with lontong, egg, tofu and tempeh. The freshly pounded peanut sauce is creamy, slightly sour and spicy all at once; kroepoek adds a crisp contrast.

Firmly seared oyster mushrooms get a thin, savory-sweet glaze of lemongrass, garlic and fish sauce. Rice makes the dish filling; lime, mint and coriander add fresh, green notes.

Farinata is a thin Ligurian pancake made with chickpea flour, water, olive oil and salt. A long resting time gives the batter an even texture; in a hot oven, the top develops golden-brown edges while the middle stays soft.

Juicy prawns with spicy sambal, garlic and lime leaves get a fresh, lightly smoky counterpoint from grilled pineapple. Serve with rice and lime for a complete meal.

This Lebanese casserole is made with spiced bulgur shells layered around a filling of sautéed lamb mince, onion and pine nuts. The top bakes until golden brown; yoghurt with lemon and mint provides a fresh contrast.

Sweet ears of corn develop dark, roasted patches and get a fresh, spicy topping of sambal matah. Toasted coconut adds a crunchy accent; extra lime brightens the whole dish.

This Southern Vietnamese rice pancake is thin, golden and crisp around the edges, filled with shrimp, pork, mung beans and bean sprouts. Tear off pieces and wrap them in lettuce and herbs; nước chấm adds freshness, saltiness and a little heat.

Grilled radicchio, juicy blood orange and hearty farro come together in a salad with a savory lemon-anchovy dressing and toasted hazelnuts. Delicious for lunch or a light dinner.

This savory Japanese pancake combines finely shredded white cabbage with a light batter and thin slices of pork belly. The classic toppings of okonomiyaki sauce, Japanese mayonnaise, aonori, and bonito add sweet-savory, creamy, and savory notes.

Okra develops dark, roasted spots in a hot oven while staying firm inside. Creamy lemon yogurt sauce, tangy red onion with sumac, and crispy flatbread make this a colorful sharing platter.

This savory tart from Nice pairs a thin, airy bread-dough crust with gently stewed onions, salty anchovies and black olives. The onions don’t brown: their mild sweetness is the perfect counterpoint to the savory topping.

Sweet, roasted kabocha is balanced by a savory sesame dressing, fresh daikon and crunchy buckwheat. A colorful side dish with a variety of textures and enough flavor to sit happily alongside a simple bowl of rice.

Creamy pandan rice, spicy sambal and crispy anchovies: with nasi lemak, the components are served side by side, so every bite tastes different. Add cucumber, peanuts and egg, and you have a complete meal.