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 →

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 →

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

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

Wings in a crispy, light-as-air tempura batter are made even better with a drizzle of sriracha-honey sauce. Continue reading →

Guava and sweet cheese, a popular Latin American combo, makes the perfect crèpe filling. Continue reading →

Here’s my take on homemade, buttermilk cheese biscuits, which are shockingly quick and easy to make, flecked with ajwain. Continue reading →

Furikake, a Japanese seasoning with roasted seaweed, sesame, and bonito, is a fantastic add to a bowl of buttered popcorn. Continue reading →

I couldn’t help but take one last shot at summer with this beautiful Farm Stand Corn and Mushroom Tortilla salad inspired by the farm stands I visited out in the South Fork this past week and a Mexican tortilleria in Queens where I spent the day cooking. Continue reading →

Pão de queijo, or Brazilian cheese bread, are a great substitute for a typical dinner roll, easy to make, and perfect for a snack addiction – cheesy, chewy, and buttery. Continue reading →

A visit to New Orleans opened up my eyes to Creole and Cajun cooking and made me tweak my recipe for delicious, mini gumbo pot pies. Continue reading →

Crispy, crunchy asparagus dipped into a garlicky aioli with hints of curry is the perfect way to enjoy all of the seasonal asparagus at the greenmarket. Continue reading →

East Africa has its version of the donut called mandazi, a savoury accompaniment to a meal that I particularly love for breakfast. Continue reading →

Fava beans are the taste of spring and, here, are buttery and delicious as a purée topped with sumac-dusted onions. Continue reading →

A signature dish in Haitian cooking is called Griot. Here, pork belly is used in lieu of shoulder, brined, “confited”, and then seared to a crisp finish. Continue reading →