Made with just 2 eggs, this pound cake is quick to make when a friend is expected for tea (and you only have 2 eggs in the fridge!)

This vegan delight is sweet potato, carrot & ginger cooked in a vegetable broth with a lentil of my choice. Then pureed into a creamy soup.

Move over Pad Thai & make space for Larb Gai. This Thai ground chicken salad with lime, fresh herbs & roasted rice powder is here to stay.

When I visited Bangkok, I learned to cook Thai food by taking a cooking class. Here’s my review of the fun class & the recipe for Tom Yum.

My Banana Rum Loaf has been endorsed by a troupe of naughty monkeys who stole the entire loaf from me and enjoyed it just out of my reach.

My snorkeling adventures in Ponce, Puerto Rico, introduced me to the most delicious fish tacos made with blackened tilapia fish fillets.

My empanadas are stuffed with wild boar chorizo! Inspired by a safari in the Masinagudi forests where we shot wild boar (with cameras).

When it comes to celebratory deviled eggs, it all boils down to presentation since we eat first with our eyes. An egg-squisite egg-sperience

For a show stopping topping, cover your cake with a layer of marzipan. A step by step tutorial to see how easy this is to do.

Bring Swedish style to your table with no hassle, Hasselback Potatoes. See how to slice them easily using 2 wooden spoons for a fanned look.

On the first day of Christmas, I made for my true love and me…
A simply stunning Pastry Christmas Tree.