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

Spring’s tart rhubarb is the perfect add for a seasonal salsa. Continue reading →

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

This sweet avocado-chocolate tart gets its inspiration from Brazil, where avocados are often a dessert ingredient. 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 →

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 →

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

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

A visit to Peru and a bit of Pisco consumption inspired a winter version of the classic pisco sour. 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 →

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 →

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 →

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 →