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. 

Pho Ga is a classic Vietnamese dish made with rich broth, noodles, and shredded chicken. When I was in the city of Saigon (also called Ho Chi Mihn), I spent a day learning how to make it perfectly with charred shallots and ginger, and toasted spices. My young teacher taught me the importance of rinsing the chicken after boiling it for a few minutes, before simmering it slowly for hours. The addition of toasted spices, sugar, and fish sauce at the end of the cooking is what gives the chicken broth its unique flavor.

There’s nothing like a warm scone from the oven for breakfast. In England scones are served for afternoon tea, but at my house they’re my morning snack. This recipe makes a lot, so if I’m not feeding a crowd I put them in a freezer bag and pull them out to reheat anytime I need a baked treat. They’re not too sweet, which is my preference, but feel free to add a bit more brown sugar if you’ve got a sweet tooth.

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.

This may be one of the best desserts in my collection. I’ve even been told by friends who claim they don’t like white chocolate that this is the best cheesecake they’ve ever eaten. If you want to make it extra decadent, substitute crème fraiche for the sour cream. It tastes richer and less tangy, and results in a creamier texture. Although this cheesecake is delicious on its own, it can be served with chocolate sauce, caramel sauce, or simply with berries and whipped cream.

I love knowing I can get oranges at the market any time of the year. I especially love seeing varieties that are new to me, particularly those that have pink or blood-red fruit inside. This is a salad that looks beautiful on a holiday table, picnic table, or even the breakfast table. Just choose some colorful oranges and cut off all the rind; then slice them and remove the seeds.

Historically, the word bourguignon refers to anything cooked in red wine, particularly wine from Burgundy. One might imagine beef bourguignon began in a housewife’s kitchen as she stewed beef and vegetables in the local wine while tending to her daily chores. The dish earned international fame in the mid-20th century when Julia Child featured it in Mastering the Art of French Cooking, popularizing it in American kitchens.

I once cooked an al fresco dinner in Santa Fe at the home of a local artist, a fundraiser supporting a community art school for children. For the appetizer I served each guest a spoon with a single scallop in a pool of a citrusy chipotle sauce. Everyone asked for a second serving, which I gladly provided, thankful I’d made plenty. I’ve since added this dish to many of my dinner menus, both as an appetizer and a main course. Sometimes I serve the scallops over pasta or polenta, but I think they’re perfect on their own. The sauce, which has a splash of cognac, not only goes well with scallops, but also shrimp and most any fish.

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.