"This grilled chicken, marinated in a tomato-based blend of flavorings, may be Nepali (we've eaten a version of it in Kathmandu) or it may be a Nepali chef-inspired invention, but either way it's good. Use a cleaver to cut the chicken into pieces as you wish for grilling (we usually cut legs into two, and breasts into four, for example), or ask the butcher to do it."

This is a pretty good version of the dipping sauce that Father and Sons restaurant in Ottawa serves with their sweet potato fries.

"Musakhan is the hugely popular national dish of Palestine. Growing up, Sami ate it once a week, pulling a piece of chicken and sandwiching it between a piece of pita or flatbread. It's a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon on the chicken and topping for themselves.

"This hearty stew is best served with a big platter of couscous. You may also serve it with Morrocan bread or with a crusty Fench or Italian loaf and Moroccan salads or any green salad. In Morocco a very hot sauce known as harissa, made up of Moroccan Chile-Garlic Paste (page 674) and some liquid from the stew is passed around in a bowl."

Originally published as "Vegetarian Cutlets", we informally call them beet burgers and dress them like a regular beef burger. Fry them on the first side to get a little crust so they hold together when flipping. I sometimes use two spatulas to flip the burger, one to lift the burger out of the pan and then carefully place another spatula on top. Turn them over and slide the burger off the 2nd spatula, now on the bottom, back into the pan.