Whole eggplant roasted over flame until collapsing, spooned over smooth white-bean purée and finished with tomato relish, pomegranate seeds and parsley — a Levantine standard.
A round of fermented teff injera spread with four stews: braised collard gomen, cabbage-and-potato tikil gomen, turmeric split-pea kik alicha, and lemony lentil azifa. Torn folds for sharing.
A dense winter stew of chestnuts, pearl onions, barley, kale and carrot in a juniper-scented mushroom broth, topped with glazed whole chestnuts. Served hot for cold watches.
Rice noodles wok-tossed with tofu, bean sprouts, carrot and scallion in a rich peanut-lime sauce, finished with crushed peanuts and a wedge of lime.
Cucumber spears, sliced radish, pearl onions and ribboned carrot put up in a dill and mustard-seed brine. Sharp, cold and crisp straight from the jar.
A Georgian supra trio of walnut-and-vegetable pkhali — beetroot, spinach and leek — pounded with garlic and herbs, each topped with pomegranate arils and a walnut half.