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. 

I started making this dish in a Turkish cooking class a few years ago. People were skeptical about how it would taste because of the abundance of spices, but it turned out to be one of the most requested recipes I have. It’s a beautiful dip for vegetables or toasted bread or pita. It’s not only packed with flavors, it’s very healthy and good for you!

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.

German Chocolate Cake originated in the United States, and has no German ties at all. The layers of chocolate cake are filled with a buttery coconut icing that is so rich and decadent, it doesn’t even need to be completely covered. But why not add some chocolate ganache drizzled on top to make it the perfect dessert for the chocolate lover in your life!

My mother made an apple pie once a year, and she always served the slices in a bowl with milk poured over.  I never had her recipe, but I’ve been making a yummy apple pie for many years, and this is my recipe. 

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!

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.

Carpaccio is a term for very thin slices of raw beef or fish, but this is a vegetarian option that is packed with so many bursts of flavors and textures. Serve it with fresh bread so you can just scoop up the carpaccio and eat it like a dip.

If I’ve made a favorite recipe among my peers this year it would be this salad! I had a similar version in a high-end restaurant in Tel Aviv, and I could not wait to make my own version. The spice mixture za’atar is a middle eastern spice that is not easy to find, so you can substitute with dried oregano and sesame seeds. I prefer to use ricotta and yogurt from my farmers market because it tastes so fresh. I use metal rings to assemble this salad for parties, and the layering is so much easier and a beautiful presentation.

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!

One of my favorite pastry cookbooks is Flour by Joanne Chang. Her recipes are easy to understand, and flawless. Her chocolate cream pie uses no starch in the filling, and the first time I made it I thought there was no way it would set up.

I love the rustic look of a galette, which is a pie without the pie pan. It’s almost like pizza, but the buttery crust makes it more decadent. Of course, the best time to make this tomato galette is the end of summer when tomatoes are boldly delicious and juicy. But, I admit to making this all year when I can get delicious cherry tomatoes at the market. Either way, this is a great snack or main course served with a salad.

I love scones, whether they are sweet or savory. And they’re wonderful to make ahead by preparing the dough, cutting or scooping onto a parchment-lined platter and freezing. Once they’re frozen just drop them into a freezer bag. Whenever you want a freshly baked scone or two, just pull them out of the freezer and bake. These citrus scones are a big hit at brunches and breakfast on holidays. They require a bit of zesting and juicing, but it’s worth it!

Sometimes I’m in the mood for an apple pie, but I don’t want to go to the trouble of making a full pie. The French created a perfect solution with the apple galette, which is a more casual type of pie

When summer ends, and fall squash is in season, I crank up the oven and go into roasting mode. It's my favorite way to cook butternut squash and other "winter squash" like acorn, pumpkin, and kabocha. Harvest salad combines crispy lettuce, buttery squash, and sweet apples and pomegranate with the easiest dressing you'll ever make (just 3 ingredients). Put this on your autumn table and watch it disappear!

When I was in Sri Lanka I stayed in a guesthouse in the middle of a forest of palm trees and curry trees. It was hot during the day, and the cook made kulfi, a frozen dessert similar to ice cream. It was so refreshing, and made the heat much more bearable. At home I make this version of kulfi with toasted pistachios and saffron. If you don’t have saffron you can use lemon or orange zest.  It’s a great dessert to make for a crowd, and much easier than traditional ice cream.