Most North American Jews are familiar with sweet noodle kugels. But there are also many savory noodle kugel varieties, which can include garlic, onions, mushrooms, or even spinach. This kugel is a recipe from my husband¡¯s grandmother, Baba Billie. It has an extra garlic kick, fantastic mouthfeel, and a nice crunchy top. You can use fresh garlic if you want, but I think the jarred garlic in oil really is the preferred ingredient.

This salad is my riff on kasha, the name given to toasted buckwheat groats cooked (in water or milk) throughout Russia and Ukraine. The word kasha basically translates as ¡®porridge¡¯ but although in the west we think of porridge as a breakfast food, kasha is commonly a comforting, hearty, savoury dish or side at lunch or dinner ¨C often far less liquid and overcooked than oat porridge. By all means you can serve this salad hot, but I especially like it served at room temperature. The key really is toasting the buckwheat first ¨C it brings out an extra nutty flavour and also stops it all from being too mushy.?

Because barley is the first crop to ripen in the spring it has become a symbol of new life and hope, making it the perfect grain for this vibrant springtime salad.

Too often a bit part player, peppercorns here shine as the star performer. Used in quantity, they bring a bold piquancy that hints at an early Asian heat before chilies were brought to the continent. This is balanced by their fragrance as well as by a tangle of sweet, caramelized onions. Use Tellicherry peppercorns if you can as they are especially grassy and bright.?

Pepper is native to the steamy, knotted jungles of the Indian Ghats, thriving in the cycles of heavy monsoon rain and sultry heat. Walk through rural areas during harvest and you will have to weave around patches of peppercorns left out to dry in the hot sun.

Tastes great with: Toasted bread (as a starter), or pasta or couscous (as a main course)

I don¡¯t do many trends or fads, but this one is worth it. I love zoodles¡ªnot because they are healthy but because they taste so good! This is one of my favorite ways to enjoy them, smothered in cheese. These are great on their own but also served with a nice grilled steak.

Think of this as a sort of hot caprese salad?¡ªby cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds?¡ªsimple yet luxurious

One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob?¡ªand joy, it did! This is now a summer staple.

Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick?¡ªhere, you intersperse veggies of your choice (I¡¯ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn¡¯t believe.

We like to make a big batch of these noodles for a night of staying in, eating noodles, and binge-watching whole TV series. These aren¡¯t your standard takeout sesame peanut noodles. First off, there¡¯s no peanut butter¡ªinstead, deep and distinctively nutty sesame paste and chili oil contribute the bulk of the texture and flavor. A hint of Chinese black vinegar, with its malty, slightly sweet bite, cuts the richness of the sesame paste and plays off the heat of the chili oil. Balanced and complex, these noodles hit all the right flavor notes.