Parsnip cakes with spring garlic and chile are an ode to the in-between season. 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 →

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

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

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

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

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

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 →

Crispy, crunchy asparagus dipped into a garlicky aioli with hints of curry is the perfect way to enjoy all of the seasonal asparagus at the greenmarket. 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 →

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 →

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

A dessert in Turkey called kunefe inspired this savoury version – shredded phyllo baked with blue cheese and drizzled with a little honey and balsamic. Continue reading →

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