This colorful dish brings to life the sweet and savory flavors of my home in Isaan, Thailand. I stir-fry noodles, tofu, and egg with fresh vegetables and garnish the dish with lemon, crushed peanuts, and chili.

My mother taught me this recipe. It is close to my heart and a culinary symbol of my country. I coat a pasilla pepper with egg, fill it with white cheese, and oven-roast it. It is served with homemade tomato sauce, seasoned rice, and vegetables.

Shawarma brings me back to the streets of Egypt where vendors will roast juicy layers of meat over a fire-heated spit. My rendition combines marinated strips of chicken over a bed of Egyptian rice with hummus, fresh salad, and crunchy pickles.