Ramen is severely under-appreciated in the west. Don’t think of the little dried packets sold in America… I mean the deep, rich comfort food you find in little shops all over Japan. This is not fancy food, but feel-good stuff you scarf down from a countertop stall on the way home from a bar. If you’ve had good ramen while traveling in Japan, you probably miss it already. To me, quality ramen has a near-magical status.

If you’re in the mood for something British, you could always whip up something nice for dessert, or down a delicious pint of ale. But what if you want something really British? You’re gonna need to bring in the heavy artillery.

OK, so, veal. Veal tastes good, it’s easy to cook and – while I wouldn’t kill a baby cow every day – it makes for a nice change from the usual. It’s an extremely versatile ingredient with a subtle flavor profile; good sautéed, fried, stewed, braised or made into a stock.

Thanks to Jared Tague for this post.

This Italian classic combines my love of pasta, tomato sauce and cheese perfectly. Generally, ziti pasta is used for this dish, but I prefer to use penne. It’s smaller, and I think the shape of penne actually works better than actual ziti.

Sometimes nothing beats a properly grilled burger, simply done, with fresh farmer’s market toppings and a toasted bun. Throw in a mashed potato or some homemade fries and/or a little salad, and you’ll have something good.

Growing up in the middle of the woods in Pennsylvania, it had been my dream for many years to visit Japan, half a world away. In college, I enrolled in some Japanese classes on a whim, not thinking that it would lead to much. It did; I eventually spent a summer there, studying abroad with some classmates. I finally had found my ticket.

One of the best stews I’ve ever made, and quite possibly my new favorite dish. The flavor of fresh peppers permeates the pork and makes your kitchen smell so good. Use a mild assortment of peppers or include some good hot ones to give it a boost. For a stew loaded with peppers, this is a surprisingly soothing and calming meal. Maybe it’s the endorphin rush from the chilies, but all I know is this: eating this makes me happy and I think it will make you happy, too.