My own ancestral link to chowder would have to be the hard tack eaten by sailors. These days there seems to be a lot of cream in chowder, but I don't think cream would have survived for long out on the Grand Banks. More likely a mush of hard tack and water. I imagine the cod fisherman eating saltfish chowder on the outbound journey and fresh cod chowder on the return ...

Basic ravioli and mezzelune

I started making mezzelune when teaching English through cooking. Thought I had invented the name, and then saw some in Tesco's a week later. These are finished in the oven - I think it makes for a more delicate mouthful. It's best to choose only a few ingredients, as on a pizza. But here I am suggesting two different fillings and a sauce. If you think making the ravioli is too fiddly, just roll out the dough in thin rectangles and make lasagne instead.