my version -- served with seasoned sushi rice and pickled veg... tomago (japanese layered omelet - dashi, merin, salt). pickled string beans tomato salad with miso, ponzu, sesame, ginger dressing.

my version -- finished with yogurt cream and tamarind... mango, cucumber, and blanched daikon wrapped with blanched boc-choy over homemade mint chutney. basmati rice infused with saffron, raisin, and figs.

my version -- with raspberry reduction and mixed grain north american wild rice... Provincial herb coated roasted cornish hen served with raspberry reduction and mixed grain north american wild rice infused with crab meat and green veg [a dish I learned many years ago when I was in college].

my version -- with black cumin and spices... matar (green peas) paneer (indian cheese), served with garlic naan.

my version -- with sage, rosemary, garlic, white wine, butter sauce... [add sautéed chicken if you must have meat]. pumpkin pasta date back to the renaissance, when pumpkins first arrived in Italy from central america.

my version -- marinated overnight with aromatic south asian spices and served with two dipping sauces - yogurt mint, cilantro, chili and garlic dip and tamarind-date chutney... side veg -- french-moroccan cauliflower/eggplant/chickpeas with harissa, truffle salt seasoning.

my Version -- marinated with yogurt, turmeric, cumin, paprika, cilantro... frech-moroccan veg stew cooked with harissa, fig, herb-de-provence, garlic, mint, tomato, etc. persian rice infused with saffron and sumac.

my version -- in pesto cream sauce with peas, squash, and hint of paperoncino...

my version -- over mustard oil infused chickpea spinach curry with thai jasmine rice...

nothing reminds me more of Italy like this recipe of squid ink pasta with a seafood sauce... sauce made with dry vermouth, saffron, tomato, red chili, capers, sea food shells, etc.

my version -- with arugula, roasted beets, and goat cheese; finished with aged balsamic glaze.... oven baked naan as the base, brushed with olive oil; arugula, roasted beets tossed in salt, pepper, and olive oil; goat cheese; finished with aged balsamic glaze.

my version -- wok fried hong kong style egg noddles seasoned with dark soy, ginger, chili, garlic, sesame oil, corn starch, and palm sugar; mixed with sautéed carrots, snow peas, bok choy, scallion, etc. "The king of fried noodles in soy sauce (Hong Kong style chow mein) is a well-known Hong Kong-style snack. In Guangzhou, it is a favorite dish to eat alongside a cup of morning tea and is popular for breakfast. The most effective way to cook noodles is to use a wok and heat the oil until it is almost smoking." -- Yum China "Hong Kong style pan-fried noodles can be found at Chinese and Asian markets. They’re egg noodles, so they should be yellow in color, and they can be found fresh or dried. Whether they’re fresh or dried, however, make sure you buy the noodles specified as “Hong Kong Style Pan-Fried Noodles” or “Hong Kong Style Egg Noodles.”"-- The Wok of Life