This is my take on a mixed fruit tart using a South African milk tart as the base. Continue reading →

Homemade nutella is healthier than you think – whipping up this creamy, chocolate-y and nutty spread could not get easier. Continue reading →

Spring’s tart rhubarb is the perfect add for a seasonal salsa. Continue reading →

A traditional, South Indian curry, Kerala shrimp curry is bright, fresh and not overly spiced. Continue reading →

My Easter stuffing was hearty with bacon, shiitake mushrooms and Aleppo chili flakes for some kick. Continue reading →

This sweet avocado-chocolate tart gets its inspiration from Brazil, where avocados are often a dessert ingredient. Continue reading →

The tea I grew up drinking was not chai but rather a lightly spiced, sweet and creamy, cooked tea. Continue reading →

Parsnip cakes with spring garlic and chile are an ode to the in-between season. Continue reading →

Scallops pair beautifully with a purée of cassava, a popular root vegetable in the Caribbean, which gets a boost from brown butter and traditional Indian spices. Continue reading →

Baked Trini wontons are a healthier version of the fried ones – Asian wontons filled with ground pork and pops of West Indian flavor. Continue reading →

Mujaddara is a Middle Eastern dish that traditionally pairs lentils with rice and caramelized onions. Certain versions, like this one, exchange the rice for bulgur wheat, which adds a sweet nuttiness and beautiful texture to the dish. Continue reading →

Luqaimat or Luqmat in the Middle East served as inspiration for these black sesame donuts glazed with date molasses. Continue reading →

Quinoa soup is the perfect winter, weeknight meal and a great way to use up leftover veggies. Continue reading →

Brigadeiros are a Brazilian sweet, a milk fudge made with sweetened condensed milk. Here’s an espresso-chocolate version. Continue reading →

Crusting shrimp with quinoa before frying provides a healthier alternative, not to mention a nutty crunch. Continue reading →

A classic dish in Spanish and Latin culture is Arroz con Pollo or chicken with rice. One of the best dishes I tried in Peru was Arroz con Pato, where succulent duck replaces the chicken in the traditional dish. Continue reading →

A visit to Peru and a bit of Pisco consumption inspired a winter version of the classic pisco sour. Continue reading →

This frittata with caramelized garlic and butternut squash incorporates a bit of exotic spice, Aleppo chili for heat and pimenton de la Vera for smokiness. Continue reading →

Straight from the Thanksgiving table, my classic braised short ribs – hearty, wine-infused, rich, and tender enough to eat with a spoon. Continue reading →

Thanksgiving has to be my favorite holiday of the year. Here are a bunch of ideas for how to spice up your Thanksgiving table. Continue reading →