Ground cumin

North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.

The crown jewel of Punjabi cooking. Black lentils slow-cooked overnight with butter, cream, and tomatoes. Do not rush this.

Lebanese lentils and rice with masses of caramelized onions. Humble pantry food that will make you understand why people call it holy.

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

From-scratch green curry paste makes all the difference. Worth the food processor. Creamy, fresh, herbal, with just enough heat.

Charred marinated chicken in a silky, spiced tomato cream sauce. The tikka and the masala are two separate operations — don't skip the char.

A Mexican celebration soup: pork, hominy, and a deep red chile broth. Topped at the table with shredded cabbage, radish, lime, and oregano.

Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.

King oyster mushrooms replace the pork. They hold up to the long simmer and have a similar pull when shredded.

Coarse bulgur wheat instead of rice. Nuttier, more textured, slightly lower GI. Lebanese grandmothers often make it this way.

For those who think the original isn't spicy enough. Green chilies in the tempering plus extra kashmiri chili. Not for the faint-hearted.

Coconut cream replaces the heavy cream, vegan butter for the tadka. Casein-free. The lentils are the star anyway.