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Beat butter and sugar until light and creamy.

Or the parfaits served at Kamebishi Co., one of Japan’s oldest soy sauce brewers, where soy sauce gelato melts into something creamy and briny, like a tide pool made decadent.

I swapped cream cheese for mascarpone in the frosting, which has less tang and more creamy depth.

The dish is all about contrast: toothsome pasta coated in a silky, starchy, creamy, cheesy sauce with a burst of lemon to cut through the richness.

It was chicken and rice — creamy, cozy, brimming with tender carrots and onions and served with a little hunk of sourdough.