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

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

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

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 →

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 →

A weekend spent apple-picking inspired a twist on an old classic – apple pie kicked up with a little star anise-infused brown butter. Continue reading →

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

A beautiful, baked mac ‘n cheese threaded with earthy porcini mushrooms was inspired by a trip to Enoteca Maria, an Italian restaurant in Staten Island where grandmas are chefs. Continue reading →

Crisp, flavorful, tender and juicy – here’s a recipe for deeply-satisfying fried chicken infused with saffron. 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 →

A trip to St. Lucia for a wedding over Memorial Day led to a delicious rum punch recipe I just had to share. 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 →

Olives, stuffed with a harissa-cheese filling, breaded and fried, make the perfect crunchy, briny snack or hors d’oeuvres. Continue reading →

So I’m going to disclaim this recipe by pointing out that I generally try to showcase recipes that are relatively easy to recreate in the home.  But every now and then, in order to achieve that superlative dish or in … Continue reading →