As the light begins to change and a briskness sneaks into the morning air, I start to crave a plate like this.

I love Adam Liaw’s recipes. Also, he does these awesome videos, and it is so obvious watching him that talking about food brings him such joy, it’s contagious. Make this. It’s comfort food for your soul. It is delicious.

This is more of a process than an exact recipe. Feel free to play. Get fancy with your spices.

So classic. Briny capers, bright lemon, spicy garlic in a butter wine sauce - what could be bad about that?

Pad kra pao gai is a classic street food dish. Delicious and ready in a flash.

A total crowd pleaser! The juicy caramelized wings pair beautifully with the shishito peppers which are perfect for this dish because they grill up beautifully and don’t pack a spicy punch. Head over to bon appétit for this delicious recipe.

In the heat of summer, I love this citrusy, light, and refreshing ceviche-like chopped salad. It is satisfying and yet not heavy. You can serve this as is with a side of chips, or on top of fresh greens, or in tacos. If you do not have access to crawfish, you could also use shrimp to the same effect.

This is a great dry rub to have in your arsenal. I feel like something about the coffee really enhances the umami meatiness of the meat you are cooking. Goes great on some lamb steaks. Feel free to adjust the heat level to your preference.

The best burger I have ever had was from a cute little place called Tabor Tavern in Portland Oregon. 1/3 lb. lamb patty, harissa, balsamic onions, feta, arugula, all on a brioche bun. I just checked the menu, and they are still serving it. I have never been quite able to reproduce that flavor, but it opened my mind to how well-spiced lamb is suited to be used in a burger. This flexible sausage recipe can be pumped into links, flattened into patties, or rolled into meatballs.