This Mexican dish typically features broken, thin noodles that are toasted, then cooked with broth and tomatoes. The noodles absorb the liquid, yielding pasta that is "dry," but rich with the flavors of soup. And the toasted pasta creates a rich, nutty flavor foundation and a unique texture for the finished dish.

The appropriately festive bananas Foster was invented in 1951 at Brennan's on Bourbon Street in New Orleans, where fortunes were made importing the tropical fruit. Torching a mixture of brown sugar, rum and liqueurs creates a delicious caramel on this American classic, usually served with vanilla ice cream melting into the warm sauce.

The kitchen is a great place for inspiration in choosing perfect-little-something gifts. Maybe it's a treat that recognizes a friend's sweet tooth. An ingredient that inspires a budding chef. A kitchen utensil to brighten their cooking.

Colombian cooks use the milk as the base of a coarse, bright-yellow sauce laced with bouillon powder and a packet of annatto-heavy sazón. We substitute easier-to-find turmeric and soy sauce to replicate the same savoriness.

I have served this many times to non-vegans and they always go for seconds. I use cashew or almond milk for their mild flavor, but you can always experiment with other plant-based milks.