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

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

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 →

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 →

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 →

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 →

This chutney takes luscious, summer-ripe peaches and goes a step further by smoking them and cooking them down with roasted cumin seeds – the perfect accompaniment to pork chops, grilled fish, or even brie and crackers. 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 →

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 →

Here’s a recipe for a chili jam made with red fresno peppers, spicy, tart, and sweet…perfect on everything! 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 →

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 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 →

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 →