One of my favorite flavor combinations is chocolate and orange, and these muffins showcase the duo perfectly. I learned to make muffins in high school home economics class, and I can still hear my teacher, Miss Craig telling us to not overmix the batter. We did tests with different muffins that were overmixed and those that weren’t. The ones that were, had big “tunnels” inside and were heavy and dense. The ones that had been mixed just until the flour disappeared were light and airy. It was as lesson I’ll always remember. Make a batch of these muffins for breakfast or dessert, and put the leftovers in the freezer, ready to be heated when you’re craving this marvelous flavor duo.

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.

When you enter the Jaffa Gate in Jerusalem you’ll see carts piled high with large rings of crusty bagels. They’re not the bagels we’re used to that are heavy and dense, requiring a thick slab of cream cheese. These are light and airy, and slightly sweet. They’re coated in sesame seeds and sold in a piece of newspaper. Traditionally, they are dipped in the dry spice, za’atar or cumin seeds. I prefer to tear them and smear them into hummus or spicy yogurt. They’re easy to make, but require some time a nd patience, but It’s worth every second when you pull them from the oven, crispy on the outside and light the inside. They’re best served warm, of course!

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.

I’ve made this bread pudding so many times for dessert, breakfast, brunch, and parties. It is one of the most requested recipes I have, and it is so easy to prepare. The use of fresh blueberries and dried blueberries add two different flavors and textures. Be sure to use high quality white chocolate and never use whole wheat bread for this dessert.

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.

My friend, Diane and I made these savory fritters in her Rome apartment while we patiently waited for our osso bucco to cook on her stove. She calls them Yeast Fritters, and they’re a common late night snack in Italy since they use ingredients that are typically in the fridge or cupboard. If you’re not a fan of anchovies, you can leave them out, but I encourage you to try them.

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.

Panzanella is an Italian salad using day-old bread that is toasted and tossed with tomatoes. I like to tear the bread before toasting it, which gives it a more crispy texture. Of course, using ripe summer tomatoes is the best way to enjoy this salad, but cherry tomatoes any time of year will be delicious too.

These fried risotto balls are a specialty street food in Sicily. They literally mean “little oranges” because they look like oranges with their golden breaded coating. Sometimes they’re filled with meat sauce, but I like to fill mine with cheese, which usually means whatever is in my fridge. I’ve made these for many parties as appetizers, and no one can eat just one! 

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.

I first tasted a green gazpacho with kiwi when I was visiting Santa Fe, New Mexico. I couldn’t wait to create my own version, and I love the way it turned out. The soup itself is pureed in a blender. 

This is a decadent dessert that is easy and a crowd-pleaser. You can prepare the batter and fill the ramekins hours before baking them. The key is to cook them until they have just a little “jiggle” when you shake the baking sheet. If you cook them too long, you won’t have the molten chocolate oozing out, but the cake is still delicious. 

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.