Tomatillo experiments
It's a bit of work, but doing the work to boil and process them at home really does offer a deeper sauce.
Homemade pasta
That 7-egg-yolk recipe from French Laundry... I'm honestly not a fan, way heavier than pasta needs to be. But to each their own I guess.
Plating experiments
BBQ pork, sweet potato chips lightly fried, and an over easy quail egg topped with aged parmesan and a pesto foam. I keep this photo around as a personal metric of how far I've come with cooking - i.e, that I can match this now without animal products or dairy makes me feel like anything is possible.
Lebanese dessert
I remember this from Layla's blowing me away with flavor and depth. Nowadays I'd make a vegan version of it, which should be possible... need to get around to trying.
Rainbow dumplings
A restaurant in Ginza did these back in the day. They may still do them, too - it's just been years by now. Each one was a different flavor and it was a great lunch place around the corner from the office.
An oil carbonara...?
One of the more interesting pasta dishes I've had! Less heavy than a traditional cream-based version.