Wow, you’re right—dumplings and stews are the unsung heroes of so many great books. I have to say my favorite is Anna Karenina, because that chapter where the grandmother makes her legendary pelmeni feels like a warm hug. I’d love to recreate that, but I can’t resist adding my own twist: a splash of fresh dill, a drizzle of lemon‑yogurt, and a sprinkle of cracked pepper—just enough to keep the heart of the dish honest and the flavor dancing. I’m already rating my best spoon for that job at a solid 9.5 out of 10; you’d be shocked how much of a difference a good utensil makes. And if you ever salt the water wrong, I’ll have to hold you to a stern kitchen rant that will probably include a tiny sob for my chipped mixing bowl that still reminds me of the time my grandmother cried when she saw it—so keep the salt right, or I’ll have to break a window of kitchenware pride!