Smoky, just a little spicy, and high protein: shakshouka may be the prefect hangover food.

In a pinch, you can skip the whole deal with roasting the cherry tomatoes and just leave them out. I like adding a bit of roasty flavor to it, but some mornings I don’t have the motivation.

You can …

Shredded, scattered hash browns made with parsnips instead of potatoes. Here I describe the most basic form of these I’ve made, but you can add in pretty much anything before frying.

Anything starchy or fribrous (carrots, squash, celeriac, etc.) can be shredded in with the parsnips. Anything …

A quick and easy Korean-inspired pork stew in the pressure cooker.

For the stock, I usually just heat some water in my kettle, pour it over a bunch of dried porcini mushrooms, steep them for a bit, and strain the stock. You can let it steep while prepping the rest on the ingredients. Alternately, …

If I have a signature recipe, it’s this one. I originally got it from my uncle, and I’ve been developing and adapting it for close to 15 years now. It’s very flexible—feel free to make whatever subsitutions you feel are appropriate. But do be sure to use the best paprika you can …