Roasted Artichoke with Fresh Tarragon and Dijon Vinaigrette

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

This piquant French sauce comes together in the blender in just five minutes.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This side dish is flavorful enough to also serve as a main course.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.