Risotto with grilled shrimp and marzipan emulsion. There are few days that I don’t cook an Italian dish; in particular, a risotto or pasta. For the latter, choosing from my local store’s selection of noodles when I know there are 350 types of pasta available worldwide, seriously dwarfs my culinary aspirations and creativity.

Shepherd’s Pie. How often have I returned home from work, tired and eager to splurge on dinner at a nearby restaurant? Although it seems like a treat, at the end of each meal, I often wonder if my instincts were correct. Beyond the good company of family and friends, I remind myself that I love to cook and most often can replicate the dish at home through instinct and memory, and at a fraction of the cost.

Gruyère Mushroom Tart. Simply stated, I love to cook. Not only is it therapeutic after a long day at work but it enables me to exercise my intuition through another art form besides architecture.

About summer salads. There is no restriction on the season to savor a delicious salad but, let’s face it, summer is an ideal time to enjoy fresh lettuce and all the ingredients that compose a great salad.

Salmon in Phyllo Dough. Remember that when a cook mentions that a recipe is complicated, you can bet it’s easier than it sounds. Salmon in phyllo dough is one of my favorite dishes and is so easy to make, and this despite the final presentation that seems complex.