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Ooooh, ourside of mattar or palak paneer, these middle eastern zucchini fritters I make (celebrating the thousands of other renditions of the same), rendolent with scallions and dill, enriched w/ toasted nuts and feta. Tzaziki atop.

Wait, then there are my Ukranian Grandma Vera's pierogies, with the over-the-top finish of panfrying in butter with sour cream and browned onions alongside .... aaaaah ....

Pierogies! My Ukranian grandmother, Vera, did not visit us in the states too often, but when she did, she cocooned in the kitchen and cooked up a storm. The pierogies were the best--stuffed with wonderously overcooked mashed potates, cheddar cheese--and the boiled dumplings smothered in browned onions and sour cream. She introduced us to other Ukranian classics too, of course, but that one struck my young heart (and stomach) soooo deeply. Comfort food doesn't get much better than that. :) (Well, there *is* mac&cheese ....

My own tomato sauces, meat sauces (I know, I know, but I believe it can be safely done w/ enough education and the "right" equipment), local tuna, and corn.

Ooohh, to recreate the canned creamed corn of childhood, but done fresh, and by you. :) And, to stand tall, and move out of the comforting shadows of freezer jams, into the light of Other Processing Methods. :)