A perfect vegetarian BBQ option: portobello burgers stuffed with balsamic-caramelised scallions, spinach, blue cheese, and pine nuts.

Farinata is an Italian flatbread made with chickpea flour and baked until crispy on the outside and chewy in the centre.

Easy homemade mayonnaise with various flavour combinations—and a resulting curried egg salad!

A dairy-free potato salad from Southern Germany, made vegetarian with sun-dried tomatoes and plenty of greens.

Savoury Italian Easter pie packed with spring greens, cheese, and beautiful whole eggs.

Why fermentation isn’t scary—and the Lebanese way to transform turnips into tangy magenta slivers of happiness.

Moules-frites are Belgian mussels steamed in white wine and served with fries… baked parsnip fries, in this version.

A Springtime twist on French celeriac remoulade with pretty golden beets and a lighter dressing with pistachios and poppy seed.

A cultural mashup of Italian tiramisu, French mille crepe, and blood orange to celebrate Pancake Day and 1 year of Wandercrush!

Mexican sweets made of popped amaranth: a wholesome version of Rice Krispies.

Amazing vegetarian twist on savoury steak & ale pie: portobello mushrooms, kale, dark stout, and a sweet potato mash biscuit topping.

A twist on Swedish grated potato pancakes, made with a melange of root vegetables.

Steamed fish for Chinese New Year and a nutrient-packed broth from the resulting head and bones. Also, why I eat the eyeballs.

How to make proper marmalade with clementines and blood oranges in place of Seville Oranges that may be hard to find.

Two creatively seasonal variations of traditional Texas Chili con Carne: one with wild venison, the other sin carne!

Three wholesome ways to prepare the persimmon fruit: smoothies, sesame leathers, or simply dehydrated.

Chinese dumplings made with collard greens filling to combine and celebrate the New Year traditions of East and West.