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. 

My family had a tradition every Christmas eve. Mom made a huge pot of chili, and we all filled our bowls with Fritos, chili, cheese, and sour cream before loading up in Dad’s car to go looking at the neighborhood Christmas lights. After my mom passed away, my sisters and I continued the tradition of making chili, but when it’s my turn I put my own spin on the recipe. No matter who makes the chili each year, we always have to have Fritos and cheese, or it’s just not right. Here’s my version of Christmas eve chili, and you can make it as spicy as you like by adding or reducing the amount of dried chiles you use.

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.

When you enter the Jaffa Gate in Jerusalem you’ll see carts piled high with large rings of crusty bagels. They’re not the bagels we’re used to that are heavy and dense, requiring a thick slab of cream cheese. These are light and airy, and slightly sweet. They’re coated in sesame seeds and sold in a piece of newspaper. Traditionally, they are dipped in the dry spice, za’atar or cumin seeds. I prefer to tear them and smear them into hummus or spicy yogurt. They’re easy to make, but require some time a nd patience, but It’s worth every second when you pull them from the oven, crispy on the outside and light the inside. They’re best served warm, of course!

There are many variations of Indian curries, which are simply a “gravy” made with spices, and it’s a misconception that they are all spicy hot. Many recipes call for curry powder, which is actually a spice mixture created by the British, but I prefer to toast and grind my own spices so I can get the optimum flavor and aroma. I learned to make chicken curry from a chef in Kerala, India.

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.

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! 

Ropa Vieja is a classic dish popular in Cuba but is traced back to the Canary Islands in Spain. It resembles a heap of rags, which is why its name translates to “old clothes”. Legend says a man was too poor to feed his children, so he shredded his clothes and cooked them for hours. After patiently waiting, it magically turned into a meaty stew. It is made with flank steak, peppers, and spices, and always served with rice and black beans.

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. 

Chiles and coconut are often used in southern Indian cuisine, especially in vegetarian dishes. I had these green beans at a restaurant in the fishing village of Kochin, served with grilled fish. There was a woman sitting on the floor cracking fresh coconuts and shaving the coconut flesh to be used in nearly every dish on the menu.

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.

To make perfect cookies, I’ve got three tips: First, cream the butter and sugar really really well. Second, after adding the dry ingredients just stir to combine; don’t overmix. Lastly, use a cookie scoop to make the cookies uniform in size. These cookies freeze really well….if you actually have any leftovers.

This is my most popular cookie recipe, and I’ve used it to make a lot of people happy. Sometimes I make them big, and often I make small bite-sized cookies for larger events. Either way, this is how you win friends and put smiles on their faces!

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.

Beef Stroganoff is a Russian recipe made with beef and a delicious sour cream sauce. There are several variations of the recipe, but my Russian friend, Katie insists you must add fresh dill to make it most authentic. She also serves it over mashed potatoes instead of noodles, which I agree tastes the best!

These muffins might just change your life because they are just so good! Use good quality ham and cheese because their flavors are going to explode when you bite into these gems. They freeze well, but really taste their best shortly after they’re baked.

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. 

There is nothing like fresh pita hot out of a piping hot oven! I watched a woman in Nazareth quicky roll and bake the soft dough into pillowy mounds of the best bread I’d ever eaten. She let me try to make it myself, and she kindly showed me I was rolling the dough too thinly.

Tagine is a class dish from north Africa. It is a stew that cooks slowly, usually in a vessel called a tagine. It is an earthenware pot with a conical lid designed to lock in moisture and flavors. When I was in Morocco, we cooked with a clay tagine that required a diffuser on top of the stove to prevent foods from scorching.