Georgian, Thai and Mediterranean plates around a beef chakhohbili and an everything bagel salmon

Two crusts, both dry, both pressed on raw. The everything bagel seed mix goes onto the salmon before it meets any heat, and the fillets bake at a moderate temperature so the seeds toast at the same speed the fish cooks through. The apricot mustard chicken thighs take panko over fruit and mustard, then a hotter oven so the crust sets before the sugar has a chance to catch. Neither one is ever seared, and neither goes under a lid while it is still warm.

Cauliflower was the best thing at the market this week, so it went turmeric roasted onto hummus with almonds and cilantro. Cabbage and carrot became the asian slaw with cashew and ginger, which holds five days without collapsing because the ginger dressing only meets it at the last moment.

Reheating: the coconut tom yam soup wants a pan on low for 5 minutes and never a microwave, or the coconut splits and goes grainy. The beef chakhohbili stew takes 10 minutes covered at 350°F. The roasted baby potatoes with onions and mushrooms need 4 minutes in a dry pan to get their edges back, and the everything bagel crusted salmon I would eat cold rather than heat at all.