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The carrots go in whole and come out sweet enough to be dessert. The labneh underneath is doing the real work.
The salsa gets blackened under the broiler, which takes it from grassy to smoky in about six minutes. Everything else is assembly.
Cabbage wedges roasted until the edges go black and sweet, then spooned over with a bright, salty peanut chutney. The cheapest vegetable in the shop, treated like the main event.
A 40% rye pan loaf that still slices cleanly for sandwiches. Softer and more forgiving than a full rye, and it keeps for four days.
The long-simmered restaurant-style dal, adapted for a normal kitchen. It wants time more than it wants attention — start it in the afternoon and mostly ignore it.
Better on day two, which makes it the single most useful thing to cook ahead for a big meal.
Parboil, rough them up, and use more fat than you are comfortable with. Anything less and you get roast potatoes; this way you get the good ones.
A thin, buttery sheet cake with more fruit than batter. Made for late-summer plums that are slightly too sour to eat raw.