Chinese
Chinese
Braised Sweet Potato with sesame and scallion
Our tested Braised Sweet Potato Crumble: five-spice, generous, and balanced with sesame and...
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Chinese 
Thai
Members
Thai
Aubergine Shakshuka in coconut and basil
A coconut take on Aubergine Shakshuka, built on coconut and basil and finished the way we like...
Italian
Italian
Tomato and oregano Aubergine Grain Bowl
This Italian Grain Bowl leans on tomato and oregano to do the heavy lifting. We slow-cook the...
Caribbean
Members
Caribbean
Brown sugar and rum Cauliflower Flatbread
This Caribbean Flatbread leans on brown sugar and rum to do the heavy lifting. We glaze the...
Mediterranean
Mediterranean
Mediterranean Lamb Broth
A sun-ripened take on Lamb Broth, built on lemon and herb and finished the way we like it....
Mexican
Mexican
Mexican Cauliflower Medley
A smoky take on Cauliflower Medley, built on cumin and garlic and finished the way we like it....
French
Members
French
Buttery Paneer Slaw with garlic and thyme
Weeknight-friendly Paneer Slaw with the garlic and thyme we come back to again and again. Big...
Thai
Thai
Steamed Turkey with coconut and basil
The kind of Thai plate you make on repeat. coconut and basil, a proper steam, and a finish of...
French
Members
French
Salmon Skillet in cream and nutmeg
Weeknight-friendly Salmon Skillet with the cream and nutmeg we come back to again and again....
Greek
Greek
Herby Salmon Slaw with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper steam, and a finish of...
Greek
Members
Greek
Glazed Mushroom with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper glaze, and a finish of...
Caribbean
Members
Caribbean
Mushroom Mash in brown sugar and rum
Our tested Baked Mushroom Mash: sun-kissed, generous, and balanced with brown sugar and rum....
Chinese
Chinese
Pan-Seared Tofu with sweet and sour
A five-spice take on Tofu Medley, built on sweet and sour and finished the way we like it....
Indian
Indian
Cauliflower Hotpot in tamarind and jaggery
This Indian Hotpot leans on tamarind and jaggery to do the heavy lifting. We bake the...
Japanese
Members
Japanese
Sake and butter Aubergine Scramble
This Japanese Scramble leans on sake and butter to do the heavy lifting. We sear the Aubergine...
French
French
Charred Cod with brown butter
Our tested Charred Cod Slaw: elegant, generous, and balanced with brown butter. Serves 6 people...
Chinese
Chinese
Chinese Mushroom Roast
Weeknight-friendly Mushroom Roast with the soy and ginger we come back to again and again. Big...
Chinese
Chinese
Blistered Tofu Tabbouleh with soy and ginger
Weeknight-friendly Tofu Tabbouleh with the soy and ginger we come back to again and again. Big...
Greek
Members
Greek
Black Bean Stew in garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper sear, and a finish of...
American Comfort
Members
American Comfort
American Comfort Lamb Slaw
This American Comfort Slaw leans on maple and mustard to do the heavy lifting. We char the Lamb...
Greek
Members
Greek
Herby Lentil Salad with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper slow-cook, and a...
Moroccan
Moroccan
Aromatic Turkey Scramble with preserved lemon and olive
The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper slow-cook,...
Spanish
Members
Spanish
Glazed Paneer Ramen
A sun-baked take on Paneer Ramen, built on saffron and finished the way we like it. Ready in...
Chinese
Chinese
Chinese Salmon Crumble
Our tested Charred Salmon Crumble: five-spice, generous, and balanced with sesame and scallion....