Potstickers are delicious dumplings with a crusty base and tender top and filling. They are perfect party appetizers, but at my house, they’re kept in a freezer bag so we can grab as many as we want to cook for a quick lunch or snack. It is rumored that the original potsticker was made by accident. 

The Spanish tortilla, which is similar to a potato and onion omelet, has been the national dish of Spain for centuries. When sliced into squares or wedges, it made a perfect meal for soldiers to carry with them for nourishment. In Spain (and Basque Country) the tortilla is a popular dish in tapas and pintxos bars and the people take them very seriously.

It was in Israel that I first learned to make perfect hummus. One of the most important ingredients is tahini, a paste made from sesame seeds. Not all tahini tastes alike, so choose one with a rich nutty flavor. My favorite is Har Bracha Tahini, which is available on Amazon.

When I taught cooking to female entrepreneurs in the Dominican Republic, one of the recipes I was excited to share was the lemon meatballs that I had learned to make in Rome. But when I looked for available local ingredients, I discovered that not a single lemon grew on the island. In fact, the islanders had never heard of lemons. They only used limes. So I thought, “Why not make meatballs using the local citrus?” Thus, Lime Meatballs were born.

I’ve been making these meatballs for many years, both as an appetizer for parties, as well as a main course for dinner. To me, they represent some of Spain’s most prevalent ingredients, including saffron, almonds, paprika, and olive oil. Much of the flavor comes from the addition of the picada, which is an aromatic mixture of nuts and spices, ground in a mortar and pestle or food processor. Once the meatballs are cooked they simmer in a light wine sauce and can then be served with a green salad or over a bed of rice. I often make a double batch of meatballs and freeze half so I can cook as many as I need for a quick weeknight dinner or snack.

My friend, Diane and I made these savory fritters in her Rome apartment while we patiently waited for our osso bucco to cook on her stove. She calls them Yeast Fritters, and they’re a common late night snack in Italy since they use ingredients that are typically in the fridge or cupboard. If you’re not a fan of anchovies, you can leave them out, but I encourage you to try them.

These fried risotto balls are a specialty street food in Sicily. They literally mean “little oranges” because they look like oranges with their golden breaded coating. Sometimes they’re filled with meat sauce, but I like to fill mine with cheese, which usually means whatever is in my fridge. I’ve made these for many parties as appetizers, and no one can eat just one! 

I first tasted a green gazpacho with kiwi when I was visiting Santa Fe, New Mexico. I couldn’t wait to create my own version, and I love the way it turned out. The soup itself is pureed in a blender. 

If you want to make a big impression in your kitchen I recommend baking a pan of these cheesy popovers. They come out of the oven puffed up like pillows, and the centers are filled with air pockets that capture the aromas of chiles and smoked cheese inside. I recommend roasting your own green chiles for this recipe, but if you can find canned Hatch chiles at your grocer they will work fine.

If you like crab cakes, this is a great alternative with a Mediterranean flare. You can form the patties and freeze before cooking on parchment paper in plastic bags, and pull out as many as you need from the freezer. 

I learned to make delicious hummus from Chef Nir Feller in Tel Aviv. It really makes a difference if you cook dried chickpeas, instead of using the ones in a tin. It takes some time to cook them, but you can cook a huge batch and freeze them for use later. Be sure to freeze the cooking liquid separately to use also. Another important ingredient is the tahini, which should be organic 100% tahini with no additives. 

Meatballs are so versatile! This is my favorite meatball recipe because there is a blast of melty cheese when you bite into them. And the fresh oregano makes them taste so earthy and delicious! These are great appetizers for a party when you serve them on picks with the Mustard Sauce on the side.

I took two cooking lesson in Marakesh, Morocco learning how to cook in a tagine, the traditional cooking vessel with a tall conical lid. The lid allows the condensation of juices from the food to self-baste and intensify the flavors. You don’t have to own a tagine to make Moroccan recipes, though.

Tikka is an Indian dish of meat marinated in spices. This is the recipe I’ve been using for years as a base to my Tikka Masala. The yogurt and spices in the marinade make the chicken so tender, and it’s a perfect appetizer served with the yogurt dip or topped on a green salad. If you like spicy food, you should add some red pepper flakes to the marinade.

These delicious fried vegetarian balls are a classic middle eastern snack made from dried chickpeas or fava beans (or a mixture of both). They’re traditionally served with hummus or toum, a garlic sauce. Often they are put into a bread roll and served as a sandwich. They are certainly best when they are fresh out of the fryer.

Chutneys are a spicy condiment used in Indian cuisine to accompany curries and breads. Its also good for dipping snacks and finger foods. They’re made with a variety of fruits, herbs, spices, and chiles, depending on the geographical region.

I never met a deviled egg I didn’t like, but I absolutely love these, and so does everyone I make them for! The addition of chipotle chiles and capers make these so good, you really need to double the recipe. 

I’ve been to the island of Santorini, Greece twice. The second time I went on a winery tour and cooking lesson in a local restaurant. The island is known for their cherry tomatoes that grow in abundance. The have tough skins to resist the heat and wind on the island, but the fruit is so sweet and juicy.