This savory Dutch baby, topped with saucy garlicky mushrooms, is an easy and impressive vegetarian dinner. To make it extra substantial, top slices with a fried or poached egg.

I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top. I've converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end. Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use half a tin for this recipe (which is about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.

These Korean-style Shrimp Pancakes provide comfort and satisfaction with juicy bites of Shrimp and a crispy crust. Use as appetizer, snack, or main course.

Get ready for the juiciest, most flavourful lamb kababs you’ve ever tasted. Sabrina Ghayour shares her recipe for spiced lamb kababs with barberries. Serve with a herby pomegranate salad and flatbreads to soak up the delicious juices. Barberries also work in sweet dishes, like this festive orange, barbery and sumac cheesecake. Sabrina’s story: A British-Iranian chef and bestselling food writer, Sabrina is known for her flavour-packed recipes with an emphasis on Persian and Middle Eastern cuisines. She runs cookery classes and supper clubs, and has written six cookbooks. The latest, Persiana Everyday (Aster £26), is out now. Follow her on Instagram @sabrinaghayour

This Vietnamese Chicken Salad has all my favorite flavors in one giant bowl of veggie-packed goodness! It's easy to make and gluten-free.

A traditional flakey melt in your mouth dessert that is fried and then coated in honey syrup and topped with sesame seeds. Libyan Diblah دبلة is a classic dessert and any time I eat it, it brings me back to my times in Libya. This recipe is really special because it is is my grandmother's.

Sausage Kimbap (Gimbap) Ingredients | 2 tbsp lemon juice or rice vinegar, 1 tbsp sugar, A pinch of salt, 2 medium carrots, julienned...

From donuts to radicchio, there’s art here for every kind of cook.

Australian curried sausages a retro dish from down under. Sausages are cooked in a rich, curry-spiked gravy with peas and carrots in this comforting 30 minute dinner!

Shakshuka is a flavorful Middle Eastern and North African dish that consists of poached eggs in a spicy tomato sauce. This version incorporates harissa paste, chili powder, smoked paprika, and garlic for an extra kick. Perfect for brunch or a hearty breakfast.

Saltimbocca alla Romana is an Italian dish consisting of thin cuts of veal (or chicken or pork if you prefer) wrapped in prosciutto with sage leaves.

MasterChef's Poh Ling Yeow sent fans into a frenzy when she shared her delicious recipe for culurgiones on Sunday.

A delicious Chinese street food, crispy stuffed flatbread is beloved for its delectable taste and pleasing texture. A treat worth every bit of effort.

These bar cookies are made with a not-too-sweet pecan shortbread spiced with cardamom, with a jam filling. They're perfect with coffee or tea.

This recipe is quick and easy to prepare, with a flavor punch that’s deeply comforting. It’s perfectly spicy and the chicken just melts in your mouth. Add as much garlic and chili as you like or use bell pepper instead.

You’re in for a treat with this classic dessert which sees a perfect custard, topped with meringues then covered in caramel. How you flavour the custard is up to you! “At the old Le Gavroche, when my father and uncle first opened, they would serve desserts on a trolley and there were always floating islands in a big silver bowl – a mountain of caramel and meringues the maître d’ would spoon out ceremoniously to serve.” Michel Roux Jr began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design.

German Currywurst is the ultimate German street food. Bratwurst is slathered with curry ketchup and served with fries or bread for a quick, simple, and flavorful dish!

This one-pan recipe combines spicy roasted chicken, potatoes and chickpeas with 'nduja sausage, delivering a flavorful and easy weeknight dinner. With minimal prep, it's bursting with flavor and requires almost no cleanup for a stress-free, delicious meal.

A quick duck pasta recipe featuring umami flavours using leftover duck fat and flavoured with rosemary and lemon. Topped with leftover roast duck slices and cheese.

This recipe to make msemen, or typical Moroccan pancakes, is simple. It's a perfect snack to serve with Moroccan tea or to enjoy for breakfast.

As promised, Ottolenghi's ricotta and oregano meatballs are indeed light and fluffy. I've added a splash of red wine to the tomato sauce. It's so good!

If you’re bored with your morning routine, this Polish-style Milk Soup with Drop Noodles is a great way to change things up!