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.

Here’s a perfect salad to take to a picnic or party! The surprise ingredient is the the crunchy pickle, which is really a perfect flavor in this traditional Russian dish. Some recipes add diced ham, but I prefer to keep it vegetarian to please every palate!

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. 

Egg salad is one of life’s best treats! It’s inexpensive to make, and great for feeding a crowd. You can eat it by itself, on a sandwich, in a lettuce leaf, or my favorite way….on Frito Scoops. Here’s my version, and you can decide yourself how it should be eaten.

Beef Stroganoff is a Russian recipe made with beef and a delicious sour cream sauce. There are several variations of the recipe, but my Russian friend, Katie insists you must add fresh dill to make it most authentic. She also serves it over mashed potatoes instead of noodles, which I agree tastes the best!

It took several times making this recipe until it was perfectly lemony. Using edible quality lemon essential oil really amplified the flavors in this cheesecake! If you don’t have it you can double the lemon zest. This is that dessert you want to make for a special person who will love you for making the effort.

Key lime pie was invented in Key West, Florida in the 1800’s, but I’ve had versions of it many times in the Caribbean islands. My favorite was in Costa Rica at a beachside café where it was made with Mandarin limes, native to the island, and tasted less tart than a traditional key lime pie.

When I was in New Delhi I stayed at the ITC Maurya Hotel. Their restaurant, Bukhara is famous for their delicious Indian food, but mostly for their Dal Bukhara, a black lentil dish that is smoke for 24 hours in the tandoor oven. I asked the chef if he would show me how to make it, and I was given a tour of the small kitchen, which had three tandoor ovens. Each one was heated with flaming red coals, but were kept at different temperatures to be used for various dishes served in the restaurant.

I started teaching Cuban cooking classes long before I actually traveled to Cuba. I had been to a Cuban restaurant in Miami, and also New York City. I loved the menu and food so much, I knew I had to study and try the cuisine at home. 

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 never met a deviled egg I didn’t like, but I absolutely love these, and so does everyone I make them for! The addition of chipotle chiles and capers make these so good, you really need to double the recipe. 

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.

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.