The Michael Collection
Smoky Two-Bean Stew
A deeply flavoured smoky bean stew built on multiple paprikas, caramelised tomato paste, white wine, and finished with miso. Pantry ingredients, restaurant-quality depth.
The Michael Collection
Vegetarian Swedish Meatballs
Wild rice and mushroom meatballs baked until firm, served in a creamy sour cream gravy. A satisfying vegetarian take on the Swedish classic.
The Michael Collection
Velvet-Gold Broccoli & Brown Rice Casserole
A hearty vegetarian casserole of brown rice and broccoli in a silky American-and-cheddar cheese sauce. Scaled for a 9×13 inch baking dish.
The Michael Collection
Wild Mushroom and Parsnip Ragout with Cheesy Polenta
A rich, savoury mushroom and parsnip ragout over creamy parmesan polenta, finished with toasted hazelnuts.
The Michael Collection
Brotgewürz (Bread Spice)
The classic German four-seed spice blend that gives rye breads and hearty rolls their distinctive savory depth — better made fresh than bought pre-mixed.
The Michael Collection
Malfatti (Italian Spinach Ricotta Dumplings)
Rustic Italian spinach and ricotta dumplings, boiled then baked in a rich Napoli sauce until lightly golden.
The Michael Collection
Masoor Dal Tadka
Silky red lentil dal with a spiced onion-tomato masala, finished with a crispy fried garlic and mustard seed tadka poured tableside.
The Michael Collection
Peanut Butter Udon Noodles
Chewy udon noodles tossed in a punchy peanut-chili sauce with garlic, sesame, and soy — finished with crushed toasted peanuts and sesame seeds.
The Michael Collection
Takeout-Style Broccoli with Garlic Sauce
Quick wok-fried broccoli in a savory garlic sauce with Shaoxing wine and a cornstarch-thickened glaze — restaurant flavor at home in 15 minutes.
To Try
Chinese Hot & Sour Lentil Soup
Quick Chinese-inspired hot and sour soup with green lentils, mushrooms, and silky egg ribbons. Tangy, warming, and deeply satisfying.
To Try
Gochujang Pasta with Kimchi & Mushrooms
Korean-Italian fusion pasta with spicy gochujang, funky kimchi, and mushrooms. Creamy, umami-rich sauce with sesame oil instead of butter.
To Try
Korean Doenjang Jjigae with White Beans
Hearty Korean fermented soybean paste stew with white kidney beans, mushrooms, and vegetables. Deeply savory, warming, and umami-rich.
To Try
Sichuan Mapo Lentils
Vegan take on classic mapo tofu using green lentils with doubanjiang, Sichuan peppercorns, and chili oil. Intensely numbing and spicy.
To Try
Punjabi Potato Curry (Punjabi Dum Aloo)
Every state in India has its own potato curry. This Punjabi dum aloo features baby new potatoes fried until golden, then mixed with a flavorful sauce of cashews, onions, and tomatoes.
To Try
Akoori
Akoori is the Parsi way of doing scrambled eggs. This dish has been a Sunday-morning family favorite for years.
To Try
Chapatis
Classic Indian flatbread, perfect for scooping up curries and dals. Makes 16.
To Try
Eggplant and Pea Curry (Baingan Matar Masala)
A comforting and classic Indian curry featuring tender eggplant and sweet peas in a spiced tomato-onion gravy.
To Try
Gujarati Dal with Peanuts + Star Anise
A traditional Gujarati dal featuring toor lentils, peanuts, and a complex sweet, sour, and spiced flavor profile with star anise and curry leaves.