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. 

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.

This is one of the most versatile vegetarian sauces I have ever made. It takes less than thirty minutes, from start to finish, and can be served simply on toasted bread (a great party appetizer), or made into a creamy pasta dish, dip for chips, or hearty scrambled eggs. It only requires a little chopping and one big skillet. And if you have any leftovers, it keeps in the refrigerator up to 3 days, and freezes well. If you’re a fan of truffle oil, add it at the end of cooking, in order to preserve all the flavor.

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.

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 easy no-cook sauce is delicious on any fish, and even great on chicken. I love it because the sauce isn’t cooked, although you can warm it if you want. It’s a perfect weeknight meal that takes minutes to prepare.

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.

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!

Orecchiette is a pasta shaped like a little ear. It is made in the southern region of Italy called Puglia, where in the city of Bari women sit outside their houses and hand roll their pasta into large baskets. It’s the perfect pasta shape for collecting sauces rich with vegetables or meat, but I love the way it holds the pistachio pesto in this recipe.

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.

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.

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. 

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.