German Chocolate Cake

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!


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DessertSavanna Givens
Creamy Beef Stroganoff

Beef Stroganoff is a Russian recipe made with beef and a delicious sour cream sauce.  There are several variations of the recipe, but my Russian friend, Katie insists you must add fresh dill to make it most authentic.  She also serves it over mashed potatoes instead of noodles, whichI agree tastes the best!

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MainsEvan Wei-Haas
Potato and Fried Hard Boiled Egg Salad

I just love spices, and I used several in this flavorful warm potato salad with an Indian flare.  Mustard oil is available in international grocery stores, and it’s worth seeking out to add a spicy mustard flavor to food.  I top this dish with fried hard boiled eggs that is a common dish in Nepal. 

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SaladsEvan Wei-Haas
Egg Salad

Egg salad is one of life’s best treats!  It’s inexpensive to make, and great for feeding a crowd.  You can eat it by itself, on a sandwich, in a lettuce leaf, or my favorite way….on Frito Scoops.  Here’s my version, and you can decide yourself how it should be eaten.

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SaladsEvan Wei-Haas
Spanish Deviled Eggs

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.

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AppetizersEvan Wei-Haas
Fried Hard Boiled Eggs

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!

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AppetizersEvan Wei-Haas
Borscht

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. 

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SoupsEvan Wei-Haas
Carrot Cake with Cream Cheese Frosting and Candied Carrot Peels

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.

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DessertEvan Wei-Haas
Russian Olivier Salad

Here’s a perfect salad to take to a picnic or party!  The surprise ingredient is the the crunchy pickle, which is really a perfect flavor in this traditional Russian dish. Some recipes add diced ham, but I prefer to keep it vegetarian to please every palate!

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SaladsEvan Wei-Haas
Spring Onion Risotto

Sweet spring onions and garlic are real treat in this creamy risotto.  I even make this dish in winter months with the sweetest onions I can find in the market.  If you have home-made chicken stock (or vegetable stock), it tastes best.  Be patient when making risotto because it takes time to get it just right, and it’s worth it!

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MainsEvan Wei-Haas
Falafel

These delicious fried vegetarian balls are a classic middle eastern snack made from dried chickpeas or fava beans (or a mixture of both).  They’re traditionally served with hummus or toum, a garlic sauce.  Often they are put into a bread roll and served as a sandwich.  They are certainly best when they are fresh out of the fryer.

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MainsSavanna Givens
Spicy Indian Wings

I love the flavors of Indian spices with yogurt.  The tamarind syrup adds a depth of sweetness that makes this marinade perfect for coating any meat or fish.  But, spicing it up and coating it on wings is the perfect appetizer or snack!  I prefer to use wingettes and drumettes instead of whole chicken wings since they’re much easier to eat with your hands (Indian style).

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Southwest Spicy Wings

The American southwest has some of the best cuisine in the U.S.  I collect dried chiles and powders to make my own versions, including this dry rub for chicken wings and drumettes.  If you don’t have ancho and chipotle powders, you can substitute with other chile powder, but I highly recommend getting fresh ones from Santa Fe, New Mexico. 

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Caribbean Jerk Wings

The flavors of the Caribbean are welcome any time of year in my kitchen, and this jerk paste smeared all over chicken wings will start a party in your mouth.  You’ll want to use this recipe for larger cuts of chicken (or whole chicken) to grill outside, but try it on wings cooked in the oven to serve a crowd.

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Squash and Mushroom Galette

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. 

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SidesEvan Wei-Haas
Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. I can eat it all by itself, but I only do that in private!  It goes with so many things, and makes everything taste ten times better.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

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