To make perfect cookies, I’ve got three tips: First, cream the butter and sugar really really well. Second, after adding the dry ingredients just stir to combine; don’t overmix. Lastly, use a cookie scoop to make the cookies uniform in size. These cookies freeze really well….if you actually have any leftovers.

This is my most popular cookie recipe, and I’ve used it to make a lot of people happy. Sometimes I make them big, and often I make small bite-sized cookies for larger events. Either way, this is how you win friends and put smiles on their faces!

I actually learned to make this dish in Sri Lanka, the small island just south of India. The cuisine is very similar to southern Indian food, with lots of fish and tropical ingredients. I was one of only four guests in a small hotel situated in a forest of coconut trees, palm trees, and curry trees. The curry tree produces small leaves that resemble bay leaves, and they have a citrus and nutty taste that adds a unique flavor to food.

Traditionally, Shakshuka is a dish of eggs poached in a spicy tomato stew, but I like to make this green version using herbs and Swiss chard. If green tomatoes were in season, they would be delicious is this version too. Make this for breakfast or brunch, and serve it with crusty bread to scoop up all the yolky goodness.

Tikka is an Indian dish of meat marinated in spices. This is the recipe I’ve been using for years as a base to my Tikka Masala. The yogurt and spices in the marinade make the chicken so tender, and it’s a perfect appetizer served with the yogurt dip or topped on a green salad. If you like spicy food, you should add some red pepper flakes to the marinade.

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.