7 flat recipes

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Good way to cook steak with BBQ beans, tastes really very great.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.