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.

Dukkah is an Egyptian mixture of aromatic nuts, seeds, and spices that is versatile enough to sprinkle on vegetables, feta cheese, rice, or leafy salads. There are many variations of dukkah, using different kinds of nuts and seeds, and it keeps well in an airtight jar for several weeks. For this salad I toss lots of greens with as many fresh vegetables I can find, but feel free to add whatever you like. The dressing is perfectly sweetened with honey and compliments the spicy dukkah topping. Ground sumac berries are optional, but add a tangy flavor and gorgous finish to this already colorful salad.

One of my favorite comfort foods is fried rice. It’s best when you use rice that was cooked a day or two before, but in a pinch I sometimes make it fresh and I spread it on a baking sheet to dry out a bit. It’s a great way to use up all those veggies in the fridge but you can certainly use frozen veggies if you prefer.

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.

This is no ordinary chicken salad! The addition of fresh lemons and tarragon make it so special, especially in the summer. If you don’t have tarragon, you can use any fresh herb, such as basil or cilantro. My favorite way to eat chicken salad is with Frito Scoops!

It has been a while since I visited Spain, but I still remember some of the delicious food I experienced while there. One of my favorite cooking classes I teach is Spanish Tapas and Paella. I’ve found sources in the U.S. for Spanish ingredients, including chorizo, cheeses, olive oil, pimento, paprika, and rice. My favorite source is a shop called The Spanish Table in Berkeley, California. Their mail order service is outstanding, and they have a great supply of paella pans.

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.

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. 

Pozole is a delicious and hearty stew made from dried hominy, a type of dried corn. It is a traditional Mexican dish originating with the Aztecs who considered corn a sacred plant, and it was usually made only for special occasions. Pozole is often made with pork, but I like this vegetarian version with green chiles even better.

My first experience with how the fennel, orange, and onion play together in this salad was in Morocco, but the second was with a similar version in Israel. This is just one notable example of the similarity in these regional cuisines. The most challenging task when making this salad is segmenting the oranges away from any pith.

Malabi is a traditional Israeli dessert made from milk. It’s similar to a custard or panna cotta, but a lighter version. I like to use coconut milk, for its flavor, but the real showcase in this dish is the toppings. This recipe uses a strawberry sauce, but you can add honey, nuts, coconut, pomegranate, orange segments, or whatever suits you.

While traveling in Istanbul I ate in several restaurants where there was a huge wood-fired grill, and the chefs had skewer rods 3-feet long packed with kofte. They are similar to similar to meatballs, but shaped around a metal skewer and grilled over fire.

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.

My favorite way to prepare carrots is by roasting them in a hot oven until they’re nearly browned. In this recipe the honey and molasses drizzle kicks up the flavors, and sweetens the carrots just perfectly. Not only is this a delicious side dish for the holidays or any time of year, it’s also really beautiful!