For meat eaters, probably sous vide steak with a mayo sear on cast iron, with mashed potatoes (using a river to make it 100% smooth) with butter and cream that’s had a bunch of herbs simmering in it (inside a tea steeper so it can all be removed), I also sometimes add flour to the dairy to make a roux or bechamel to kind of follow the Julia Child’s recipe.

Or perhaps spaghetti carbonara with diced pancetta (it might be the oil from the pancetta or the egg/dairy but this can upset stomachs, but the sauce ends up being very creamy and delicious)

For seafood lovers, I love to make creamy New England style clam chowder in my instant pot, which I add fish sauce, soy sauce, old bay, and paprika to, as well as bacon bits if they can have pork. I usually make it thick by mashing the potato bits until it’s about right, and leave the rest of the potatoes as bite sized pieces. This recipe is a mashup of a bunch of clam chowder recipes, trying to find the best unique parts of each one I could find and adding it if it makes mine taste better.