This soupy, yet creamy curry is very easy to digest and was inspired from 660 Curries, a favored book that I always browse through when I am looking for a simple, but tasty meal solution. As I have noted before, this cookbook is not vegetarian, but there are tons of creative vegetarian recipes, including ideas for appetizers, spice blends, egg curries, vegetables, legumes, rice and breads. Since I have been eating a lot of dishes with cheese lately, I wanted a vegan meal to cleanse the soul. Serve with basmati rice or Indian flat bread for a complete and satisfying dinner.

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These not-quite-traditional dumplings made with ricotta and Parmesan cheese are creamy, filling, and just plain comfort food. Top them off with a batch of my "best-ever mushrooms sauce" — which is always better than I remember — and you've got a delicious dinner that is an improvement on tradition, as far as I'm concerned! I really could eat the sauce just all on its own, but the dumplings are a serious update — dare I say improvement — on tradition. I have served this sauce with plenty of foods, including scalloped potatoes, black-eyed pea and quinoa croquettes and fresh pasta. It is one of my favorite staple sauces and a big hit with everyone who has tried it.

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If the winter blues are getting you down, this creamy chickpea and paneer dishis certain to cheer you up. The only positive thing I can say about the snow is that it gives me a chance to get some exercise with all of the shoveling that needs to be done lately. I am especially eager for spring this year. Let the global warming begin!

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In the mood for Thai flavors, I simmered up a hot and sour mushroom soup. To go along with the meal, I also prepared this massaman curry with golden brown fried paneer cheese and a fresh and spicy homemade massaman curry paste. I spent many hours in the kitchen that day, as I also made my own nam prik pow sauce to go into the mushroom soup. It was certainly worth the effort and the meal was enjoyed with friends.

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