This is a really simple recipe that was inspired by reading Harold McGee's article in the NY Times. While I had been planning to make toffee for a while, using the microwave came into my consciousness only after reading McGee. The only caveat here is to use microwave on low power in the later stages - and to check the temperature of the syrup on a regular basis. I used hazelnuts here, but any chopped nuts (almonds, walnuts, pecans) will work as well.

Another Spanish recipe - the lemon and paprika balance beautifully to make this a dish that is bright and smoky at the same time. It is also very simple to put together, and so works well for a quick meal. An Albarino from Rias Baixas goes well with this.

I adapted this recipe from Bon Appetit's February 2009 issue. I use less sugar and more oats. I also cook it for a much shorter period of time, as I prefer my granola on the not-so-crunchy side. Endless variations are possible depending on what add-ins are in season or handy in your pantry. I enjoy this granola with milk, yogurt, and banana and on its own as a snack. If you don't have walnut oil handy, you can substitute olive oil.

This recipe was adapted from "My Bombay Kitchen" by Niloufer Ichaporia-King. I was looking for a rich, nut-based sauce to serve with the chicken, and this dish with a Circassian style walnut cream gravy was perfect. I served this with a pulao, but pita or other flatbreads would work just as well. I used thighs and legs, but you could substitute that with breasts and adjust the cooking time accordingly. Chicken sold in India is usually lean, but for fatter chicken sold in the US, see my note.

Looking around to use up some previously made mushroom broth for risotto, I modified slightly a deeply flavored garlic soup hailing from Spain - the warmth of the paprika and garlic melded with the egg and the mushroom broth was just the ticket for a cold, rainy night. This is an amazingly simple recipe that comes together very quickly. Beef broth is traditional.

This recipe is adapted from French chef Eric Lecerf's "Spice-Braised Leg of Lamb" in Food and Wine magazine.

At a recent dinner at Acquerello in San Francisco, I had a wonderful pasta with foie gras and truffles. This is a poor man's version, with chicken liver and a cream sherry standing in for foie gras.

An unctuous treat that works equally well as a first course or as a snack, and is really simple to make.

This is as basic as it gets - good fish, a simple ground paste to marinate the fish with, a hot grill, and a weekday dinner is done with minimum fuss.

I have had pork cheeks braised in white wine during a trip to Barcelona, and having found this cut at the farmers' market, I jumped at the opportunity to recreate what I had eaten. The only change I made was to use sweet potatoes instead of potatoes. Long braising at a low temperature turns this humble cut into tender, unctuous morsels that are perfect for enjoying with bread and a dry white wine.