Kim Sunée

Freezing goat cheese rounds breaded with panko breadcrumbs allows the discs to stay together when they are pan-fried.

Recipe: Start with a base of noodles and a spicy ginger-garlic sauce, then add your choice of protein and veggie options.

Purging the clams can sound complicated, but there are methods that make the process relatively painless.

This version uses a combination of chocolate wafers and Nillas as a base for the creamy custard.

Recipe: If you’re not a fan of shredded coconut, panko is a great replacement for this tangy, savory entree.

This version of papas con rajas features roasted poblano and lime crema, with sweet potatoes added for color and an earthy flavor.

Recipe: With orzo pasta as a base, different vegetables, herbs and protein options can be substituted in depending on what you have available.

The streamlined version of the French sauce gives the fish and vegetables a rich companion.

A freshly crushed peppercorn crust is key to the steak, while the sauce is a fortified mix of cream and stock.

The recipe calls for a cup of brown sugar that makes them crispy and golden around the edges, but can be dialed back for those who prefer a less sweet cookie.

The souffle-like lift to the dish comes from separating the yolks and whites and whisking them separately before gently folding them back together.

It’s excellent toasted with a smear of Irish butter or cream cheese, or topped with a fried egg as a breakfast option.

The addition of mushrooms brings an extra layer of texture to a rich beefy broth.

Recipe: There’s something deeply satisfying about an umami-rich gathering of vegetables coated with punchy garlic and ginger.

Recipe: Enjoy this cake warm out of the oven, with a drizzle of honey or jam. Or let cool before spreading with vanilla cream cheese frosting and garnish with fresh fruit or grated lemon zest.