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

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

Kourabiedes, Greek shortbread cookies served at the holidays, were the inspiration for these madeleines scented with almond and rosewater. Continue reading →

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

Traditional shrimp and grits gets some flavor from Vadouvan, a French-Indian spice blend with a warm sweetness. Continue reading →

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

Shakshuka is a Maghreb mainstay – baked eggs over an onion, garlic and tomato sauce that’s eaten for breakfast or supper – and even made its way to Israel where it’s an extremely popular dish. 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 →

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

An easy clafouti recipe gets elevated with the addition of beautiful, Italian amarena cherries and shavings of dark chocolate. Continue reading →

Watching a woman make her family yoghurt from fresh cow’s milk in Bodrum motivated me to make my own. The process couldn’t be simpler, and it’s way tastier (and cheaper) than the store-bought kind. Continue reading →

Sweet breads can be found in many different forms across a range of cultures. This one is a West Indian tradition and is somewhere between a fruit cake and a quick bread. Continue reading →

Popular in South Asia, chili cheese toasts are a go-to, quick and tasty snack. Continue reading →

Sorrel is a popular West Indian drink made from steeping hibiscus, or the sorrel flower, in hot water with sugar and spices. Here, I made it into a tart and sweet jelly, perfect on scones with a bit of cream. Continue reading →

A savoury, crispy French toast was one of my favorite Sunday breakfasts growing up. Continue reading →