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Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Cheesy enchilada casserole layered with seasoned ground beef, black beans, corn tortillas, and melted cheddar. A weeknight Tex-Mex bake topped with shredded lettuce, sour cream, and salsa.

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

A crispy vermicelli-Parmesan crust topped with mixed seafood, broccoli, mushrooms, and a rich sherry cream sauce under bubbly mozzarella. Part pasta, part pizza, all comfort.

One chicken breast is turned into two individual chicken pot pies.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Grilled chicken fajitas marinated overnight in Worcestershire, soy sauce, lime juice, cumin, and a shot of tequila. Served sizzling with sauteed peppers and all the fixings.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.