Kitchen

Plant-based cooking has exploded in popularity, and for good reason. Beyond the ethical and environmental arguments, it offers an exciting world of culinary creativity. When you cook without meat or dairy, you’re challenged to rethink textures, proteins, and flavor combinations in entirely new ways.

Legumes like lentils, chickpeas, and black beans are protein-rich and incredibly versatile. Roasted chickpeas become crunchy snacks; blended with garlic and tahini, they turn into silky hummus. Lentils can replace ground meat in shepherd’s pie or Bolognese. Even aquafaba, the liquid from canned chickpeas, can be whipped into a foam as a substitute for egg whites.

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Spices are the heart and soul of global cuisine. They tell stories of trade routes, colonialism, and cultural exchange. From saffron-laced Persian rice to the bold jerk seasoning of Jamaica, spices shape our food memories and flavor profiles.

Each spice has its unique origin and character. Cumin, with its warm, nutty undertone, is essential in Indian and Middle Eastern dishes. Cardamom brings floral and citrus notes to Nordic pastries and Indian chai. Smoked paprika evokes the heat of Spanish landscapes and adds a rich, earthy dimension to stews and grilled meats.

Understanding how to use spices takes time. Whole spices tend to offer deeper, longer-lasting flavors than ground ones. Toasting spices in a dry pan before grinding can unlock hidden aromatics. Creating your own spice blends, like garam masala or ras el hanout, is an easy way to personalize your cooking and build layers of flavor.

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In recent years, there’s been a quiet revolution in home kitchens: fermentation is back. This ancient method of food preservation is now hailed for its health benefits, bold flavors, and sustainability. From tangy krauts to fizzy kombucha, the fermenting trend continues to grow.

Fermented foods like kimchi, sauerkraut, kefir, miso, and kombucha are not just flavorful—they’re also teeming with beneficial bacteria that support gut health. The process of fermentation transforms raw ingredients using natural microbes, often improving their digestibility and nutrient profile.

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French cuisine is revered for its elegance, and one of its most versatile staples is the tart. From sweet fruit tarts to savory delights like quiche and tomato-mustard tarts, this dish has stood the test of time. A tart can be rustic or refined, hearty or delicate, depending on the filling, the pastry, and even the herbs sprinkled on top.

The foundation of any tart is the crust. In French cooking, pâte brisée (shortcrust pastry) and pâte feuilletée (puff pastry) are the most commonly used. While puff pastry delivers a flaky and buttery texture, shortcrust offers a more stable and crumbly base, perfect for savory fillings. Making your own pastry from scratch is worth the effort, but store-bought doughs are perfectly acceptable for busy cooks.

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This tomato and old-style mustard tart is a beloved classic of French summer cuisine. Easy to make, flavorful, and full of sunshine, it balances the sweetness of ripe tomatoes with the boldness of mustard for a perfectly delicious result. Here’s how to make it successfully every time.

Ingredients (serves 4):

• 1 sheet of puff pastry or shortcrust pastry

• 4 to 5 ripe tomatoes (preferably heirloom or beefsteak tomatoes)

• 2 tablespoons of whole grain mustard

• 100 g (about 1 cup) of grated cheese (Gruyère, Comté, or Emmental)

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