Thai Lemongrass Chicken with Green Beans was a recipe learned from Nina Simonds at Boston University’s Culinary Arts Program. It’s a dish that can be adapted to multiple palettes and looks just as yummy as it tastes!

Submitted in honor of her grandmother Mamina, Taylor Fox shares a Cuban dish “picadillo” or seasoned ground beef with black beans and rice.

The Speake family of Sycamore Restaurant chose 12 countries and cooked only the food(s) from each country for a full month. In the month of July (France), they made "biftek hache a la Lyonaise,” or "French hamburgers" that have become a family favorite.

This dish, brought to us by Cathy Salter from a NY Times Cooking recipe, is a favorite. The baked mushrooms and white beans with buttery bread crumbs makes for a delicious seasonal dish!

Shared by Karen Touzeau, this recipe is versatile and can be served for any meal. Use farm fresh eggs and cheese from the Columbia Farmers Market to create savory crustless custards!

Missouri Senator Claire McCaskill shares her thai chicken noodle recipe.

Bulgogi is a ubiquitous Korean beef dish which literally means "fire meat", from the traditional cooking method of grilling the meat on fire. It is quick and easy, kid-friendly, and delicious.

Brought to us from the kitchen of Anne Deaton, enjoy this family treasured “meat gravy.”

This 4th-generation family specialty, lovingly referred to as “Oven Omelet,” can be assembled quickly during the week or crafted as the focus of a special weekend meal.

From the kitchen of Brook Harlan, this recipe takes the ooey-gooeynees of mac and cheese and adds a buttery crunch. A comfort food that gives back!

Known in her family as "that bison casserole,” Danita Allen Wood shares a treasured family recipe using bison that is the definition of comfort food.

Donna Battle Pierce shares a family treasure, Mom’s Slow Cooker Gumbo. This gumbo has long symbolized their ancestors and their courage when moving from the Gulf Coast to Missouri.

Shared by Smrita and Anand Dorairajan, this Indian dish of Paneer (Cottage Cheese) Tikka is just as tasty and decadent as it looks!

Shared by Diana Moxon, this dish comes to us from Sweden. “Skinkfyllda gifflar,” or ham-filled croissants, are sure to be a crowd-pleaser and can be adapted for vegetarians.

Submitted by Jean Carnahan, Senator and former First Lady of Missouri, these sloppy joes have been presented on a cooking demonstration in St. Louis and are a proven crowd-pleaser. Try your hand at sloppy joe sliders and donate to The Common Ingredient.

Shared by Paul Urzi and James Mouser, this true Hawaiian comfort food combines cabbage, white rice, pork, and lomi lomi salmon.

Shared by Nina Mukerjee Furstenau, this recipe highlights an international cuisine uncovered during dinner while serving in Tunisia with the Peace Corps.