Flaky baked cod with lemon, garlic, potatoes, and olives delivers a composed Portuguese-style supper with briny depth and gentle brightness.

Roasted cauliflower in a velvety cashew korma sauce makes an elegant Indian-inspired vegetarian main with sweetness, warmth, and gentle spice.

Silky roasted eggplant glazed with soy, garlic, and a touch of gochujang, served over rice with cucumber, scallions, and toasted sesame.

Tender lamb meatballs scented with cumin, coriander, and paprika, served over light couscous with mint, lemon, and a cool spoonful of yogurt.