Discover - Soul Spoon

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June produce

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Colombian empanadas are deep-fried half-moons in a vivid yellow-corn casing, sold by the dozen at every street stall in Bogotá and Medellín

Pinto beans are soaked overnight, then simmered with onion and garlic until tender

Frijoles paisas are the slow-cooked red beans that anchor every bandeja paisa in Antioquia, a dish that's part-bean, part-pork, all-day

A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter

Mahshi koromb is the cabbage-roll dish that anchors Egyptian Friday lunches across the country, tight bundles of rice…

The trotters get a hard initial boil to set the meat and start releasing gelatin; the water is changed

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes

This is the modern bistro version of salade niçoise, the Provençal salad reworked with seared fresh tuna instead of…