Olive oil

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.

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

Five pounds of onions, three hours, one transcendent bowl. The caramelization cannot be rushed. Anyone who says 30 minutes is lying to you.

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

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.

Pan-fried halloumi cubes instead of eggs. Unexpected, totally vegan-friendly if you want, and much more party-friendly.

Brown 200g ground lamb with ras el hanout before adding the tomato sauce. Poach eggs on top. Serve from the pan.

Harissa and brown butter replace tahini. More heat, more richness, more depth. Still roasted whole.

What if French onion soup was a pasta dish? Caramelized onions, sherry, beef stock, and Gruyere. Goes viral every winter for good reason.

Whole cauliflower roasted in the oven until charred and tender, served over a pool of lemon-tahini. Middle Eastern pantry, zero effort.

Dark beer and mushroom stock replace beef stock. Vegan Gruyere on top still works. The onions are the whole point anyway.