High-energy breakfast bowl with chia seeds, almond coconut milk, pistachios and blackberries. Eye-catching and nutritious in equal measures.

Best crowd pleasing teacakes from Yotam Ottolenghi. No leavener. Just whip up the egg whites. Bold flavor to kickstart the holidays.

They will become the party favorites to eat, make and give. Spicy, gooey, salty and nutty. Perfect to munch away, blissfully, with a drink!

Replicate the street fare of Asian caramelized satay on the grill pan in your kitchen.The ginger marinade tenderizes the meat. Addictive!

Classic hummus don’t have olive oil on it. Drizzle it on the hummus with pine nuts, sumac and nigella seeds. Chickpea and tahini are key.

One bite explosion. Chewy farro, parsnips and carrots, bitter radicchio, sweet butternut squash and a surprising pop of pomegranate.

Have you tried the parchment lid technique to braise vegetables? Here is how. Vegetables don’t taste much better than this.

Marsala adds roasted and savory quality to the baked pears which turn golden with wrinkles, and a glistening glow. Quick, healthy and fun!

These biscotti have a light and tender crunch, not a hard crunch. A bright orange flavor. A small amount of sugar and sweetened with dates.

Gluten-free, low-fat chocolate cake that I baked on Valentine’s day. Five-spice powder and star anise add a touch of whimsy and spice to life!