It's gratifying when you haven't cooked a recipe in quite a while, and still remember the modifications that you'd figured out previously.
I made cashew-lemon rice
(cashew-artichoke-lemon in the original, but we never have canned or frozen artichoke hearts around) for dinner. It's quite a tasty recipe, with one modification: at the end, add the turmeric to the pan, then
pour the pan's contents over the rice. If you skip this step, it's still pretty good, but the turmeric has a faintly raw character that I think is not as nice as if it's swirled into the hot oil before it gets added to the rice.
Also black-pepper rasam