Fusion

Spaghetti aglio e olio with bacon and Hungarian sausage

When we cook pasta aglio e olio at home, we serve it either as a side dish or a main dish. If it’s meatless, it’s a side dish. But for a filling main dish, we like to add meat.

Cook time: 12

Servings: 2 people

Fettuccine aglio e olio with fresh mussels

It’s still the very basic and very easy pasta aglio e olio. Two additions, though. I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth.

Cook time: 20

Servings: 3 people

Pineapple orange duck in white wine sauce

Think duck à l’orange but with the flavors of tropical Asia. And because we’re cooking duck breast fillets here instead of a whole duck, the cooking time is shorter.

Cook time: 25

Servings: 2 people

Katsu-style cheese-stuffed pimientos

For people with high tolerance for spicy hot food, there’s the Mexican chili relleno. For the rest of us, there’s cheese-stuffed pimientoes cooked Japanese katsu style.

Cook time: 20

Servings: 2 people

Kedgeree-inspired salmon and curry rice

Heavily salted salmon marinated overnight is substituted for the traditional smoked haddock. The rest is traditional kedgeree, a British breakfast or brunch dish.

Cook time: 20

Servings: 3 people