Ah, that’s the sweetest thing about cooking—when the pot’s just right, it’s like a warm blanket around the kitchen. I always say the trick is to taste it with your heart, not just your tongue. For me, nothing stirs the soul like a good old‑fashioned beef bourguignon, the slow caramelized onions and the subtle bouquet of red wine that just melt into the meat. It’s comforting, it’s history, it’s a hug in a bowl. Then there’s my signature potato dumpling with mushroom ragù—those earthy flavors and that silky broth make me feel like I’m back in the family kitchen, where everyone’s laughing and the table’s always a little bit messier. What’s your go‑to dish that pulls at your emotions?