Harira is a spiced and warming Moroccan soup loaded with chickpeas, lentils, and kale in this vegetarian version.

Kedgeree with curried brown rice, smoked kipper, hardboiled eggs, and crispy onions. Also, on winning OFM Best Food Photography 2014!

These Jewish mini knishes are two-bite-sized and filled with mashed potato, caramelised leek, and seasonal winter squash.

Brunch-perfect, thick, eggy, wholemeal Swedish “oven pancake” with gems of end-of-summer blackberries and brie.

Three recipes from the time I went wild camping in Pembrokeshire—beer pancakes, balsamic grilled peaches, and Elote corn on the cob.

How to prepare a whole live crab for an in-between seasons soup loaded with fresh legumes, and homemade Old Bay seasoning.

Half fig roll (think Fig Newtons) and half sticky fig cake, this concoction uses both the dried and fresh fruit.

Jamaican ginger cake, made spicy with 3 types of ginger and sweetened with dates.

A vegetarian moussaka with a very surprising ingredient at the base of a much healthier but equally creamy “béchamel” sauce.

A photo essay on Sweden travels, along with a recipe for the “world’s best apple cake” that tastes like unconditional hospitality.

Foraging all sorts of wild berries in Sweden…and how to make an easy easy roasted strawberry balsamic jam with the spoils.

Wholesome and seedy Nordic crispbread along with a photo essay of Copenhagen and Stockholm.

Zongzi are traditional Chinese sticky rice dumplings, and this recipe is straight from my Grandma’s kitchen.

Mexican sopes topped with special black beans and a pickled radish pico de gallo

Huevos a la Flamenca, eggs baked the Andalusian way—over spicy sofrito and often with peas, chorizo, and/or ham.