Chickpea Crepes with Grilled Curried Chicken and Mango Salsa. Packed with color, flavor, and health.

Thai Drunken Noodles – quick, spicy, satisfying, and just as good as takeout!

Crispy Sea Salt and Malt Vinegar Potatoes, with Goat Cheese and Chives.

Pan de Yuca with Guava-Chile Butter. Little Ecuadorian dinner rolls made with queso fresco.

The Roman Holiday: Amaro, Prosecco, Lemon, Honey, and Rosemary. A fizzy and refreshing cocktail for summer.

Grilled Lamb with Fava Beans, New Potatoes, Sweet Peas, and Fresh Mint Chutney. Perfect elegant and easy spring dinner.

Mayan Chocolate Frozen Custard – with freshly ground cacao beans, the most intensely flavored ice cream I’ve ever tried!

Peach Scones with Bourbon Glaze. Soft and flaky, a world away from crumbly dry tea scones!

Warm Arugula Salad with Italian Sausage, Goat Cheese, Roasted Asparagus, and Maple-Mustard Dressing.

Indian Butter Chicken – Rich, creamy, and spicy, have takeout quality Indian food at home!

Pistachio-stuffed Chicken Breasts in a Parmesan Cream Sauce. Company-worthy dinner recipe.

Tahini Caramel Sauce Sundae with Salted Sesame Brittle. Elevate your ice cream!

A perfect Easter appetizer: Duck-Fat Toasts wtih Asparagus Pesto and Quail Eggs. Bite-sized and delicious.

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce. Really, it’s so so good.

Herb-Flecked Spring Couscous – favas, peas, asparagus, basil, parsley, and chives. All of spring’s green goodness.

A great spring appetizer: fried halloumi cheese with spring vegetables and a strawberry-basil gastrique. Plus a spring dinner menu.

Classic Seven Layer Bars – sweet, gooey, chocolatey perfection.

Mint-and-Sumac Grilled Goat Chops with Tahini Sauce. Inspired by a trip to Oman.