This is a list of recipes I have been cooking from lately, with a few notes.

Spiced Indian Cabbage - Probably the recipe here that I make the most frequently. Terrific spices and ready fast. The variations are great too.

Moong Dal Tadka - Goes well with Spiced Indian Cabbage. Start making this and then do your prep and cook the cabbage while the Dal is cooking. Make the Tadka once the cabbage has finished cooking.

Lentil and Coconut Soup with Cilantro-Habanero Gremolata - As a non-vegetarian, it’s kind of interesting that the three recipes I probably make the most are vegan. This is a classic and, speaking from experience, the vegan version is better than any non-vegan variation.

Herb and Radish Salad With Feta and Walnuts - This recipe is terrific in and of itself, but it can also act as a great jumping-off point if you don’t have the exact ingredients at hand.

Rösti - Traditionally the potatoes are par-cooked before shredding, but I’ve had good success with this.

New York-style Pizza - This is a very long, very thorough read, but the recipe is essentially bulletproof. My pizza-making skills have improved exponentially since reading it. And it includes a very handy calculator that will give you the proper ingredient amounts for any given number, diameter, and thickness of pie.

Neapolitan Pizza Dough - For when the weather is nice and the outdoor, wood pellet-burning pizza oven is set up.

Hoagie Rolls - Another long, thorough piece by Joe Rosenthal. I haven’t nailed this one quite yet, but I’m getting there.

Roberto - It’s a soup. It’s a meditation on recipe writing. I actually stuck to the recipe and used kale even though I hate it and it was still very excellent.

Homemade Ricotta Gnocchi - An unbelievably easy way to make fantastic gnocchi. Serve it with…

Marcella Hazan’s Tomato Sauce with Onion and Butter - I.e., the most dead-simple recipe for the only tomato sauce you will make from now on.

Classic Italian-American Stuffed Shells With Ricotta and Spinach - Goddamn, stuffing shells is a pain in the ass. Ignore the part about using a spoon to do it and just stuff them with your hands.

Digaag Qumbe (Yogurt-Coconut Chicken) - Hawa Hassan’s awesome recipe. I haven’t tried eating it with a banana yet, but I should.

Guelph Soup - Written by me as an attempt to reverse-engineer a great soup I had at Artisanale in Guelph.

One-Skillet Cod and Kale With Ginger and Garlic - I hate kale, so I substituted baby bok choy leaves instead. This is another recipe that can act as a springboard to variations. I’ve made it successfully with green cabbage as well.

Meen Gassi (Fish Curry) - Lovely and complex. This recipe was the first time I’d ever bought a whole coconut and shredded the meat inside.

Andalusian Cabbage Stew - I sauté some bits of chorizo first, then add them to the simmering stew. Also add a few anchovy fillets with the garlic. Cooked beans are a nice addition as well, although combining cabbage/beans may have you reenacting the campfire scene from Blazing Saddles.

Sheet Pan Dinner - Chicken, sweet potato, and rapini all in one shot. I find it easier to use separate pans for each. I often need to remind myself that while this is a very easy meal to put together, it’s not a quick recipe since the sweet potato needs to cook for an hour or more. But that does give you ample time to have all of your prep cleaned up by the time everything’s ready. Also, remember to take your butter out of the fridge in advance so it has time to soften.