This cauliflower is dressed up with luscious flavors¡ªanchovy, raisins, garlic, orange, and breadcrumbs¡ªa typical combination in Sicily. I pair it with burrata, which, I admit, is everywhere these days, but I will never get sick of it.

I don¡¯t think many people know about choriqueso, but this cheesy dip with hidden specks of smoky Mexican chorizo is so velvety and melty that they won¡¯t forget it once they try it! I love to serve it in a mini cast- iron pan for a bit of a restaurant feel, but it¡¯s just as good in a large pan. This molten golden gooey deliciousness is guaranteed to draw a crowd. Use fresh Mexican chorizo sausage if you can find it. This is not a dried Spanish chorizo situation. Feel free to swap in shredded mozzarella if you can¡¯t find Oaxaca cheese.

One of my favorite things that I ate in Singapore was chile crab, a cultural icon. A sweet and tomatoey sauce, enriched with eggs and used to smother giant crabs. We also got a black pepper butter crab which was so buttery and peppery. We ended up combining the two crabs and it created the most delicious bite we could have imagined ¨C peppery, spicy, and slightly sweet. I¡¯ve encompassed that glorious bite into a burger. To make it more budget friendly I¡¯ve opted for shrimp instead of crab, but feel free to switch out the shrimp for 8 oz / 225g lump crab meat, or even any cooked fish for an easy fish patty.

Juicy chicken skewers¡ªmarinated in aromatic spices and coconut milk, then grilled for a smoky char¡ªare a street-food favorite you can enjoy in your own backyard. Served with velvety peanut sauce, each bite blends sweet and salty flavors with a hint of heat. For vegetarians, double the mushrooms and skewer them separately.

I used to whip feta with milk, but the site Serious Eats taught me about using Greek yogurt, which yields a super creamy, pillowy dip. Serve it with warm pita or grilled sourdough and some cucumbers sliced on an extreme bias. I¡¯m not usually one to suggest more prep time, but homemade pita is immeasurably better and there are plenty of great recipes online.

I like the presentation of the salty bits on top, but you can pulse all the ingredients together for a more homogeneous texture.

This is what I call a fridge-eater recipe. I made it one night with no time and no plan. I opened the fridge and grabbed everything that seemed at least vaguely to go together. I took some sausage from the freezer, some peppers on their last legs, some broccoli rabe, and a couple odds and ends of onions. Add to that the remnants of a few open cans of tomatoes and . . . voil¨¤, classic sausage and peppers. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

The longer this sits in the fridge, the more delicious it gets. Reheat it and then throw it on a hoagie or on a mound of mashed potatoes or with polenta.

This colorful salad is a feast for the eyes. Full of veggie goodness, the sweetness and spice are beautifully balanced with the fresh dressing that has a slight kick to round things out.

You¡¯ll find these juicy, sticky, charred wings at Singapore¡¯s hawker centers (or food courts), where there¡¯s usually at least one vendor flipping them over a charcoal grill. The chicken wings are marinated in dark soy sauce, oyster sauce, and garlic, then served with a spicy dipping sauce made of chiles and lime.

This salad is a visceral experience, like you ran through the garden with a weed whacker. Made up of pieces of fresh herbs that are just shy of being too big to eat, it¡¯s a wild and reckless bowl of green with a sexy crunch. At Dad¡¯s, it stands up to the wrath of a greasy diner burger and a yolk-exploding mushroom sandwich. The ingredients list is anarchic; you can decide for yourself what your handfuls are, changing up the herbs and sprouts as others come into season. You can use a salad spinner to wash it all, but I like to get my hands in it, mix it up well, and let it drip dry. Then you¡¯ll dress it with Hippie Vinaigrette (page 53), and your folks will chomp on it like they¡¯re herbivores.

These skillet tortillas use store-bought enchilada sauce for simmering, which makes them an especially convenient option for last-minute savory breakfasts or brunches. You can transform the meal repeatedly by experimenting with different toppings, be they creamy, melty, crispy, or crumbly. I give a few of my favorite options in the ingredient list, but don¡¯t be afraid to add your own finishing touches! Note that the recipe calls for white corn tortillas, rather than yellow; white tortillas tend to be thinner and more pliable, which makes them especially good for soaking up the sauce.