Tom yum soup can be made with any kind of meat or seafood, but the version with shrimp is the most popular outside Thailand, probably because it has an intense, rich flavor thanks to the Thai chili paste. The chicken version, however, has a simpler, cleaner-tasting broth, and it is one of the most soul-soothing dishes we have to offer. You can use boneless chicken, but I love using chicken wings in this because they have an extremely high bone-to-meat ratio, which means that in 20 minutes the wings will turn plain water into chicken stock that’s richer and tastier than any stock you can buy. Wings also don’t require any chopping, and I’m all about less cleanup any time!

Back in the ’90s, I was diagnosed with TNS—Taco-Neck Syndrome. I ate so many tacos that my neck was permanently tilted to the side; but in the end, it just may have helped me grab more boards. So, let’s just say I have a soft spot for tacos.

I developed this recipe when I was working on a food TV show, behind the scenes. I wanted to take a dish that lots of people are familiar with and give it my Caribbean twist. In Jamaica, we eat a lot of salted cod and cassava, so why not try a Jamaican-style latke?

We really love the way the dreamy cream cheese icing’s delicate tartness plays off these fluffy sweet cake doughnuts. They are just too cute and always fly off our shelves on Valentine’s Day. The sprinkles give them the perfect crunchy finish; really any sprinkles will work, but check your local bulk stores for extra-special seasonal sprinkles to give these some added sparkle. These are best served as fresh as possible so you can enjoy their fluffy, milk chocolate-kissed interior at its best. Make your life easier by making the icing a few days in advance so you just have to bake the doughnuts on the day of your gathering.