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

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 →

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

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

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

Smoky, earthy, juicy lamb burgers with mint and chili pickled cucumbers on a gorgeously toasted bun is the perfect summer bbq food. 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 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 →

A Haitian dish inspired crisp, pillowy croquettes made with smoked herring and a touch of chili. Continue reading →

The flavors of a West Indian side dish, callaloo, come together into a beautiful quiche. Continue reading →

A crisp and succulent roast chicken gets its flavor from a traditional Peruvian dish, aji de gallina. 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 →

The soul satisfaction of a pot pie with a kick – gumbo pot pie enhances the traditional filling with creole spices, different types of seafood, and a rich thickness. Continue reading →

The classic combination of lamb and quince come together in this melt-in-your-mouth meatball. Continue reading →

A tart and tangy, Thai-inspired salad works beautifully with a well-caramelized scallop. Light and refreshing, this is the perfect meal to break up winter’s heavy dishes and take in some seasonal citrus. Continue reading →

Berbere, a key spice blend in Ethiopian cooking, is incredible here as a dry rub on lamb chops, which come out golden, crusty, full of flavor, and with just the right amount of spice. Continue reading →