This is the fan-favorite soup at Dad¡¯s. Sweet, savory, a little salty, a little sour, with a host of beautiful aromatics, it has a lot going on. But it¡¯s one of those recipes where I don¡¯t do everything from scratch. I make my own coconut milk for desserts, but not for soups, where it gets loose and watery. Canned coconut milk typically has guar gum in it, which holds it together when hot. As for the Madras curry powder, my favorite is from Sun Brand. Established in 1876, they¡¯ve had time to dial in their spice blend. I could be brash and say I¡¯ll make curry powder myself, but I¡¯m certainly not going to do it as well. Some things you leave to other professionals.

Sausages and peppers are a classic combo that is not only delicious but easy to prepare with only a sheet pan. By using chicken sausage, we can limit saturated fat while maximizing that savory Italian flavor that we¡¯re going for. Add some gnocchi and serve on top of a bed of calcium-rich spinach. Done and done!

My mom adapted this from her Italian mother-in-law¡¯s whole steamed artichoke recipe (see page 232) to make a dish that easily feeds a crowd. It uses the same flavors but eliminates the prep work required for whole artichokes and capitalizes on that mid- twentieth-century game-changer¡ªfrozen food¡ªin the form of a package of frozen artichoke hearts. As in many ethnic families who have added their personal flavor to the standard Thanksgiving meal fare, this is my family¡¯s ¡°Italian¡± staple side dish and the first leftover scavenged the next day.

Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them ¨C always with tomato ketchup.

If you¡¯ve ever felt bored by tilapia, or any other white fish, this recipe will totally change your mind. The sauce, the mushrooms, the crispy prosciutto! None of those are necessarily served with such a delicate piece of seafood traditionally, but that doesn¡¯t mean we can¡¯t give it a go. Trust me¡ªtilapia smothered in cream sauce is delicious! I recommend crusty bread for scooping it all up, of course. And the crispy prosciutto makes this dish shine and feel a little more special.

Classic Cuban picadillo¡ªground meat flavored with sweet raisins, savory tomatoes, salty olives, and fragrant cinnamon¡ªis the ultimate comfort food. Here, I¡¯ve turned those same flavors into an easy-to-make warm dip that uses black beans in place of the meat (with a hint of soy sauce to add some umami). The result can be eaten warm or cold with tortilla chips.

These smashed potatoes are inspired by my favorite stir-fried mala potatoes I get from the Sichuan restaurant near my house. Their version is crinkle-cut, but the seasoning here is the same and the shape is just as playful. Mala refers to a blend of primarily Sichuan peppercorns and spicy chilis, and lends its name to that buzzing, almost tingly sensation you get from eating Sichuan food. This spice mix also includes cumin seeds and white pepper to round out the heat with a little earthiness, turning these smashed potatoes into tingly taters.

If you want a shrimp taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatl¨¢n, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them governor tacos!

All dishes with leeks have dual nationality in my family. My grandfather, Gheorghe, was from Oltenia, where leeks are considered a culinary symbol, and I now live in Wales, UK, where they play a similar role. What a coincidence.

This stew is very popular, especially during Lent (skipping the wine) and I love it for its sweet-tangy notes and how quickly it comes together. It is usually served with bread, but I've heard that burghul wheat and rice are also common south of the Danube.

A broccoli salad makes sense. Broccoli loves you, and you love it, so everything is going to be fine. Well, once we make one. Gorgonzola rules, don¡¯t be scared, and eggs rule, so don¡¯t worry. Bacon vinaigrette is always nice and warm. We will get through this and make this right. This salad low- key could be made in any season, warm or cold. Also it¡¯s a fire dinner or breakfast. Dang, just eat this every day, all day. You¡¯ll become so strong.