I recently tried chicken saltimboca because I hadn't heard of it. It's surprisingly easy, but I generally don't keep prosciutto or sage around.
I also made pan fried tilapia, which is effectively the same as trout a la meunière, except with the latter you have to brown butter and that can scorch unexpectedly. It's a popular uptown New Orleans dish, in keeping with the NOLA theme of Willow Creek, but that style of restaurant dishes is supposed to be as-if-easy-to-cook-at-home.
There are some dishes that I've developed intense prejudices against because of the recent sim cooking bugs, e.g. grilled fruit and camper's stew. I'm pretty sure if I made those, they'd soon be sitting around in a cloud of green gasses, completely uneaten just like in the sims for the past 6 months.
