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

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 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 →

A classic British dessert, a fool is quite simply puréed fruit and a bit of sugar folded in with fluffy whipped cream – this one takes its cue from seasonal passion fruits. Continue reading →

Morir sonando, a luscious creamsicle-like drink in the Dominican Republic, translates to “to die dreaming” and makes an incredible turn as a semifreddo. 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 →

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

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

Luscious and creamy, panna cotta infused with the flavors of Arabic coffee makes the perfect (fast!) entertaining or even weeknight dessert. Continue reading →

A quick and easy compound butter with za’atar and roasted garlic is perfect to slather on toasted, crusty bread. Continue reading →

In Turkey, a hands-on baklava lesson proved both beautiful and labor-intensive but, surprisingly, gave me some ideas for how to make the process easier for the home cook. The result is a quick and dirty baklava that doesn’t skimp on taste or texture – perfectly sweet with honey, vanilla, and cinnamon undertones. 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 →

These mussels spiced with chili, coconut and kokum make an incredibly fast weeknight meal but are also deliciously elegant (not to mention inexpensive…) to entertain with. Continue reading →

Spaghetti squash makes a slightly healthier gratin without forgoing any of the taste. Saffron and roasted garlic give it an elegant edge and a heavy dose of parmesan, that cheesy, nutty, bubbly finish everyone loves. Continue reading →

Pastilla is a delicious Moroccan sweet and savoury pie with pigeon, cinnamon and almonds. Here’s a recipe for a slightly different and elegant incarnation of it as a pastry-wrapped chicken terrine. Continue reading →

Pissaladière is a Provençal pizza-like tart, typically topped with onions, anchovies and French oil-cured olives. My version uses puff pastry for the base and pairs mushrooms and caramelized onions with a thyme-like spice called ajwain. Continue reading →

This recipe for crispy piri piri wings takes hot wings to a new level. Piri piri is a tradition with both Portuguese and African roots. Marinated, dredged in flour, and basted with a spiced butter, these baked wings are crispy, tender and incredibly flavorful. Continue reading →