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Lemon meringue pie was my grandmother’s favorite dessert, and every time I bake one, I think of her. Part of the beauty of this recipe is that you use both parts of the egg: the yolks are used in the filling, while the whites are used in the meringue topping.

I wanted to create a flavorful broth that was easy to throw together, since if you’re making matzo balls, you’re probably cooking up a storm for entertaining, a holiday, or both. By roasting the chicken legs and vegetables first, you’re able to fortify the golden broth faster while imparting even more flavor.

Michael Symon’s tomato coconut soup (with faux parmesan cheese)

The decision to fuse these two incredible dishes, jerk chicken and ramen, reflects chef Suzanne Barr’s love for travel and influences that inspired her journey as a Black female chef. She respects and honors the ritual of making ramen, with its origins in China and now a mainstay in Japanese cuisine.

Thukpa is essentially the chicken noodle soup of Tibet, offering the same comforting aspects of chicken soup that we know and love, but with a fiery twist. The recipe originated in eastern Tibet and was brought to northeastern India by Tibetan refugees who settled in this region of the country after the Chinese occupation of their nation.