my version -- cooked with carrots, tiny potatoes, thyme, basil, tomato, garlic, pepperoncini, saffron, edamame; served with cheese crostini... "The Latin name of langoustines is Nephrops norvegicus, and they’re actually a relative of the lobster, with which we’re all familiar. Langoustines are smaller than lobster, however, growing in size to a maximum of only around 10 inches. Their shells are a light shade of orange and, unlike lobsters’ shells, they don’t change color when they are cooked. The smaller langoustines caught are particularly prized for the sweet meat found in their tails." -- Food Network

my version -- cucumber, mango, and apple seasoned with lime and pink salt -- wrapped in blanched baby bok choy, dressed with balsamic glaze, served with boiled pearl onion... "As a dark, leafy, cruciferous vegetable, bok choy is highly nutritious. It's packed with fiber, vitamins, minerals, and antioxidants."

my version -- shrimp butterflied, marinated in coconut milk and asian spices, then sautéed. cauliflower purée infused with ghee and kafir milk... "A purée is a magical thing. Simple to create and easy to make with any veggies you happen to have on hand, a purée elevates a dinner party but is easy to whip up on any ol’ weeknight. Robust, yet mild enough in flavor to pass the kid test,cauliflower proves particularly conducive to purées. Here, we chop it up, then steam with a little butter and salt. Toss it all in the blender, mix in some lemon juice, and there you have it." -- ChefSteps

my version -- with herb omelette and porata... "A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, West Bengal. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll." - Wikipedia

my version -- with carrot, radish, and string beans... black cumin infused basmati rice. pickled infused tarka dal (lentil). mango/mixed green salad w/ mirin/saki dressing.

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.