Recipes to try some day

German recipes - just like oma.
Dill pickle pizza - w/ garlic and bacon sauce??

Chicken - https://www.recipetineats.com/oven-baked-chicken-breast/

International stuff
Carmel Apple Babka
https://www.onegreenplanet.org/vegan-food/how-to-cook-beans-with-global-flavors/
https://www.curiouscuisiniere.com/food/main-dishes/30-minutes-or-less/
http://dish.allrecipes.com/how-the-world-does-beans-and-rice-in-24-recipes/

Instapot Recipes

Got an Instapot for Christmas. Maybe these will be good - 
https://smittenkitchen.com/recipes/freezer-friendly
https://www.noracooks.com/vegetarian-instant-pot-recipes/

Thai coconut soup - https://www.allrecipes.com/recipe/146035/the-best-thai-coconut-soup/
Thai red curry - https://cookieandkate.com/2015/thai-red-curry-recipe/

Vegetarian tips

Indian recipes!
Avoid deficiencies - Mayo Clinic.

Vegan tips - https://www.healthline.com/nutrition/vegan-diet-guide#section11

Latkes

Latkes - This recipe has 1000+ 5 star reviews.

I love Latkes. When I was 5 or 6 my little friend brought them to our Hanukah party at school. (And brought his dreidl, etc. Way to teach cultural appreciation :)

Anyway. Can't wait to try it! https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes


INGREDIENTS
2  large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1  large onion (8 ounces), peeled and cut into quarters
2  large eggs
½  cup all-purpose flour
2  teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1  teaspoon baking powder
½  teaspoon freshly ground black pepper
 Safflower or other oil, for frying
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PREPARATION
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.