Which food are you most interested in learning to cook (better) with?

• Chayote - looks like the head of a toothless, pale green old man, tastes like a crisp, cucumber-y squash, good raw or cooked

• Sardines - beaucoup flavor, melt magically into oil for sauces - what else can you do, tiny, sustainable fish nugget?

• Lemongrass - it tastes delicious, but what non-Southeastern Asian uses could it have? Roasted with fruit for ice cream?