Plant-Based Classics

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

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

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.

Street-style pad thai with tofu instead of shrimp, and coconut aminos standing in for fish sauce. Tastes like the real thing, I promise.

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