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.

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.

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.

Here is a crowd-pleasing fruit “punch” that is popular in Spanish tapas bars. There are so many variations, including the wine, fruits, and spirits used. I love this recipe because it is light and goes really well so many foods. You can change it up to create your own recipe if you prefer.

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.

I have a confession. I don’t like beets. When I traveled to Russia I never ate borscht because I thought I would hate it. As soon as I returned home I got a message on Instagram from a Russian woman in my hometown who wanted to teach me to make borscht. 

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've never been a fan of cooked Brussels sprouts, but I love them raw. I shave them on a mandoline and toss with sliced shallots and crispy celery. I make a tangy dressing with pomegranate molasses to compliment the slight bitterness of the Brussels sprouts.

At Lima’s Surquillo Market, I spotted a woman selling baskets of quinoa in an array of colors. She sat on a stool with the containers encircling her polleras skirt, the traditional dress of Andean women. In Peru, quinoa is a sacred crop, and its nutritional benefits make it one of the most popular seeds worldwide. With it, my cooking instructor, Tomas, and I made a delicious protein-packed salad with roasted vegetables and fresh herbs.

Fattoush is a middle eastern salad made with lots of fresh vegetables and “day-old” pita. It was likely a recipe started in Lebanon when the farmers’ wives would toss stale pita into a bowl of fresh vegetables, drizzle with olive oil and call it dinner.

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. 

I love mixing both fresh fruit and dried fruit in salads and desserts. The dried berries offer a tart flavor and chewy texture while the fresh fruit is juicy and sweet. While cooking with Chef Nir in Tel Aviv, we prepared fish with a salad of chopped cabbage and ripe blueberries from the Carmel Market. We set a table on the balcony of our friend, Inbal, which had a view of the Mediterranean Sea.

In Italy no bread goes to waste.“Day-old” bread is commonly put into soups and salads to absorb all the flavors it comes into contact with. I prefer to grill or toast the bread before adding it to this summery salad, vibrant with ripe tomatoes and peaches.

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.

This traditional Lebanese salad made from bulgur wheat is a refreshing way to enjoy fresh vegetables and herbs that are in season. I've eaten tabouli in Israel, Greece, and Turkey. Some cooks prefer to use less wheat, while some use a variety of herbs, including cilantro and dill. Combine the ingredients you like the best, and make it your own recipe!

One of my favorite Disney movie characters is Remy, the rat who aspired to become a chef in the movie Ratatouille. The film brought recognition to the dish ratatouille, a popular dish in France. It’s simply a stew made from vegetables and seasonings, particularly those that are in season.

I never became a big fan of Kale until I had a chopped kale salad in Dallas. It was so good, I went home and created my own version with a dressing flavored with sesame oil. The key to making this salad perfect is to really chop up that kale!