This delicious and easy-to-make recipe provides a memorable vegan/vegetarian option for BBQs and is great for anyone (it’s in frequent rotation at the Neumann household).

Duck is a great source of protein and iron, easy to prepare and absolutely delicious. The key to delicious duck breast is crispy skin, and the key to crispy skin is cooking it low and slow.

Made famous by Nobu, this traditional approach to cooking black cod (sablefish) from Kyoto involves marinating the fish in a white miso-based marinade for 2-3 days.

Even if you know nothing about French cuisine, you almost certainly have had coq au vin. Originally popularized in North American in the 60s by Julia Child, this receipt is easy-to-make and full of flavor.

This recipe is based on a style of lentil stew that is popular throughout the Caribbean. It’s simple, easy to make and packs a ton of flavor.

Larb is a type of meat “salad” popular in Laos and Thailand that is both easy and fast to make, so it's perfect for founders on a busy schedule.