The blog
Guides for cooking vegetarian, country by country and ingredient by ingredient.
Coconut milk, from Kerala to the Caribbean
What coconut milk does in each tropical kitchen, the difference between first and second pressing, and how to stop it splitting.
Pulses, the backbone of the world's kitchens
Which pulse each kitchen chose and why, how to cook them without guessing, and what turns a dry bag into a whole meal.
The aubergine, one vegetable and ten kitchens
How the aubergine travelled from India to the Mediterranean, what each kitchen made of it, and the techniques that decide the result.
Rice and beans, the dish everyone invented
Why the same rice and pulse pairing turns up on every continent, and what each kitchen added to it on its own.
Lebanese mezze, a table that is almost all vegetarian
Why the Lebanese table puts vegetables at the centre, how to balance tahini and lemon, and how to build a mezze for guests.
Japanese vegetarian cooking, beyond sushi
Learn to make dashi without bonito, tell the forms of tofu apart, and build a Japanese vegetarian meal from small plates.
Ethiopian cooking, vegetarian two days a week
How the Orthodox fasting calendar built a vegan gluten-free cuisine, and how to assemble your first shared injera platter at home.
Indian vegetarian cooking, where to begin
Learn the north-south divide, the tadka technique and the spices worth buying first so you can cook Indian food without meat.
Where to find protein on a vegetarian diet
How much protein you actually need, which foods carry it, and how to cook it without thinking about it every day.