my version -- with pecorino cheese and poached egg... linguine ala tonno with mixed veg...

my version -- marinated in asian chives, sesame oil, soy, mirin... chilled soft tofu with Korean gochujang chili and soy dressing. braised daikon radish in kombu/bonito dashi. sweet potato sushi rice with radish sprouts.

my versions -- can be for breakfast, lunch, or dinner -- japanese, thai, korean -- any of them works... "Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat." -- Wikipedia I cook mine with whatever leftovers I have...be it be sushi rice, jasmine, or basmati with kimchi, salmon roe, whatever...

my version -- with sage raspberry reduction... french poached pears with sage infused port wine raspberry/blackberry reduction. pears chilled overnight, sauce served warm (can be with french vanilla ice cream).

bengali dishes (that I cook)... extra Long grain rice cooked with saffron. lentil, Lau (sub-continental veg like squash/pumpkin), potato cooked with patch phoron (five spice), mustard oil, cilantro, peppers, cumin, tomato. bengali thin fish curry with leafy vegetables, fresh tomatoes, and cilantro. railway chicken curry (my version with added eggs); The history of the railway chicken curry dates back to the british era when the only source for long journeys was railways. shrimp, pumpkin, peas cooked with cinnamon, mint, turmeric, lime, and brown sugar.

my version -- with ramen eggs (ajitsuke tamago), red miso broth, fish cake, nori, scallions, and corn... “cha soba” is a thin Japanese soba noodle infused with green tea or “ocha” or “cha” for short. It is made of buckwheat flour or “soba-ko,” wheat flour or “komugi-ko,” and the addition of green tea. "The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren’t just flavoured by their marinade. The salty and sweet marinade actually acts as a cure to firm the whites and yolks, and give the yolks a savoury and jammy taste and consistency, which is a much better texture for ramen. Two days curing is about right for curing ramen eggs, but you can go more or less depending on the levels of salt and sugar in the liquid." -- Adam Liaw

my version -- with sword fish, halibut, shrimp, okra, carrot, chickpea, olive, and pumpkin over garlic mash potatoes... "Tagine is a Moroccan dish, though it is common through out the North African region known as the Maghreb, which also includes Algeria and Tunisia. Food from the Maghreb first surfaced in France in the mid-19th century, after France conquered Algeria in 1830, later annexing Tunisia and Morocco.” -- NY Times Moroccan grilled eggplant with chermoula. Chermoula or charmoula is a marinade and relish used in Algerian, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include pickled lemons, onion, ground chili peppers, black pepper, saffron, and other herbs.

my version -- with freshly made sauce at home... norma is typical of the sicilian cuisine created originally in catania, sicily, italy. spinach, boiled potatoes, olive salad dressed with italian salsa verde.

my version — cooked with mustard oil, onion, garlic, ginger, tomato, cumin, coriander, turmeric, paprika, chili, cardamom, etc. -- garnished with okra; served with paratha... "A Bhuna curry hails from Bangladesh or North East India. The term bhuna means a curry with a thick gravy. This curry with a thick but saucy gravy, loose enough to be able to mop up with a flatbread, like chapatis or paratha, and is equally as good with a plain rice dish.” -- Brian Jones "A paratha (parāṇṭhā) is a flatbread native to the Indian subcontinent, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough." -- Wikipedia

my version -- infused with saffron; clams, prawn, red snapper, cod; served with grilled fennel, leak, and garlic ciabatta toast... Its a popular multi-seafood dish along the cost of Italy. Frutti di Mare literally means “Fruit of the Sea” and can include all types of seafood, including mussels, clams, prawns and other shellfish. "Fish dishes are found all over Italy, featured in soups and stews. In Northern Italian cuisine, fish is not as common, as the region is more mountainous than oceanic. However, along the coasts, you’ll find dishes that feature shellfish. Due to its proximity to the Adriatic Sea, the Veneto region features fresh seafood such as shrimp, eel, clam, and fish. Liguria, along the western side, has offerings of swordfish, sea bass, tuna, and sardines. In the Central region, Tuscany’s western edge borders the sea and as such, you’ll find popular seafood dishes such as fish stew cacciuccio alla Livornese. Also in Central Italy is the Marches, with a heavy seafood influence, seen in fish stew brodetto. Abruzzo and Molise, tucked between the mountains and the Adriatic Sea, also feature much seafood in their cuisine, along with rustic pastas and egg dishes. Southern Italian cuisine, with the sea surrounding it, offers much in terms of seafood. In almost all regions of Southern Italy, you’ll find grilled ocean-fresh seafood, such as fish fried in olive oil. Puglia, the “heel” of Italy’s “boot,” features hearty seafood dishes such as stewed or grilled mussels, octopus, and fish. Sardinia and Sicily, the islands, also offer much seafood, combined with the influence of Greek, Arab, and Spanish cuisines. Spicy fish soup and spaghetti con bottarga (mullet roe) are popular choices." -- Cucina Toscana

its beef (for some anyways) for dinner -- rendang beef was voted most delicious food in the world by more than 35,000 readers of CNN Travel... rendang beef – tender, braised in coconut milk and complex spice/herb mixture of lemon grass, ginger, cinnamon, and star anise; caramelized to finish [West Sumatra, Indonesia] nasi minyak – basmati rice cooked with ghee, lemon grass, cashew nut, evaporated milk, tumeric, and other aromatic spices [Malay/Indonesia/South Asia] the classic version must be dry enough and should cook for at least 3 to 4 hours.

my version -- with brown butter sauce, parsley, lemon, and capers... "Sole meunière (aka sole à la meunière) is a classic French fish dish. The recipe for sole meuniere is dead simple, with only a handful of ingredients. It's also the recipe that ignited Julia Child's passion for French food!” - Taste Of Home spinach, beet salad with fig vinaigrette. heirloom tomato bruschetta. fig-pear-radish relish.