Carpaccio is a term for very thin slices of raw beef or fish, but this is a vegetarian option that is packed with so many bursts of flavors and textures. Serve it with fresh bread so you can just scoop up the carpaccio and eat it like a dip.
What makes these deviled eggs “Spanish”? The Manchego cheese and smoke paprika! I like to use both hot paprika and sweet smoked paprika, but you can use just smoked if you prefer. These are a real crowd pleaser, so don’t expect to have any left over.
When I first saw these, I was fascinated. What a great way to make a boiled egg tasty with my favorite spices! Fried hard boiled eggs are a common dish in Nepal, and I think they’re brilliant. They’re easy to make as long as you don’t burn the spices. You’ve gotta fry fast!
I have a confession. I don’t like beets. When I traveled to Russia I never ate borscht because I thought I would hate it. As soon as I returned home I got a message on Instagram from a Russian woman in my hometown who wanted to teach me to make borscht. I couldn’t refuse her offer, and we spent an entire morning making the most delicious soup I’d eaten in a long time.
In India, yellow lentils are called Toor Dal. They make a delicious soup that is packed with protein. In this recipe I add my yellow pepper herb sauce to the cooked lentils for a delicious soup that is healthy and tasty. It’s also cost-effective, which makes it a great dish for a crowd.
This is a great soup to make any time of year. I prefer to use dark chickpeas (kala chana) for this soup, but you can even substitute 3 cans of garbanzo (chickpeas) in this recipe to save time.
If I’ve made a favorite recipe among my peers this year it would be this salad! I had a similar version in a high-end restaurant in Tel Aviv, and I could not wait to make my own version. The spice mixture za’atar is a middle eastern spice that is not easy to find, so you can substitute with dried oregano and sesame seeds. I prefer to use ricotta and yogurt from my farmers market because it tastes so fresh. I use metal rings to assemble this salad for parties, and the layering is so much easier and a beautiful presentation.
I can’t decide if I like the salad dressing the best, or the croutons in the salad. I have to make a double batch of the croutons because they’re such a good snack, and I can’t save enough to go in the salad. If you’ve got those summer ripe peaches, this is the perfect place to put them! Head Country Apple Habanero Bar-B-Q Sauce is in the dressing, while Head Country Sweet and Spicy Seasoning is on the croutons. Need I say more? This is the salad of your summer!
This traditional Lebanese salad made from bulgur wheat is a refreshing way to enjoy fresh vegetables and herbs that are in season. I've eaten tabouli in Israel, Greece, and Turkey. Some cooks prefer to use less wheat, while some use a variety of herbs, including cilantro and dill. Combine the ingredients you like the best, and make it your own recipe!
My first trip to Australia was during their summer, and I had brunch in breezy little cafe near the beach. I ate corn fritters stacked with salad, creamy cheese, and a fried egg. I could not get that taste out of my mind, and had to make it myself when I got home.
One of my favorite foods is fried chicken, especially chicken tenders. I rarely make them myself, but when I do I use this recipe, and they taste better than any restaurant! Head Country Original Bar-B-Q Sauce is the secret to these tasty tenders. Not only is it in the frying batter, you can dip the tenders in extra sauce later. I use a heavy iron skillet to fry chicken since it gets perfectly hot, and cooks everything evenly. After frying these tenders, you could cut them up and toss them in a salad made with Head Country Bar-B-Q sauce in the dressing. That’s just double delicious!
Pizza doesn’t have to take a lot of time to make, and it doesn’t have to have traditional toppings. That’s why I love this Bar-B-Q chicken pizza made with my favorite sauce, Head Country! In this recipe I use Head Country Sugar Free Bar-B-Q Sauce, but you can substitute any of their tasty sauces. The smoked cheese melted on top is a great pairing with the sauce, and will make your pizza party an event everyone wants to attend!
Galettes are one of my favorite things to make! They’re like a pie without the pan, and you eat it like pizza. This one is a savory gallette that is perfect as a vegetarian meal or as a side dish with dinner. It’s also good for brunch! The vegetable peeler makes beautiful “ribbons” from the squash that are light and airy on the pie, and the fresh herbs added at the end give it the perfect earthy flavor.
My favorite way to prepare carrots is by roasting them in a hot oven until they’re nearly browned. In this recipe the honey and molasses drizzle kicks up the flavors, and sweetens the carrots just perfectly. Not only is this a delicious side dish for the holidays or any time of year, it’s also really beautiful!
On one of my trips to Israel I learned to make filfel chuma, a hot sauce of Libyan Jewish cuisine. It has so many uses for cooking! I make a batch of it and store it in a jar in my refrigerator. You can spoon it into soups, sauces, over grilled meats and vegetables.
My mother made an apple pie once a year, and she always served the slices in a bowl with milk poured over. I never had her recipe, but I’ve been making a yummy apple pie for many years, and this is my recipe. Sometimes I cheat and use ready-made pie dough, but it’s a rare occasion. This crust recipe is easy to make, and tastes delicious! Be sure to use lots of apples in the filling, since they shrink during cooking. And don’t forget to eat it with cold milk!
German Chocolate Cake originated in the United States, and has no German ties at all. The layers of chocolate cake are filled with a buttery coconut icing that is so rich and decadent, it doesn’t even need to be completely covered. But why not add some chocolate ganache drizzled on top to make it the perfect dessert for the chocolate lover in your life!
There are lots of carrot cake recipes in the world, but I think this one is the best! It makes three layers, but sometimes I cut them in half to make six thin layers with frosting between each. I prefer a “naked cake” without frosting on the sides, but you can load it up with all the frosting you want, because it’s really delicious made with vanilla bean paste.
I had a version of this dish at The Boulders Resort and Spa in Carefree, Arizona. That’s when I realized you can eat eggs benedict in a healthy way that is delicious! There are so many variations….the options are endless!
Here’s a really easy and healthy breakfast that originated in Switzerland. It’s raw oats mixed with grains and spices, then soaked overnight in the fridge. There’s no cooking, and when you eat it the next morning with some nuts, fruit, or maple syrup you’ll be so happy because there was hardly any work at all, and it is so good!
These tartlets are a great breakfast to impress your guests. You can caramelize the onions a couple days before you want to bake them, and store in the refrigerator. You can also cut the puff pastry and lay out on a baking tray, covered with plastic wrap to store in the fridge until the next morning when you bake and assemble the tarts.