I've been taking and teaching cooking classes all over the world for fifteen years. I read cookbooks like they're romance novels and I love hopping into the kitchen to whip up new, exciting creations. This section is all about the globally inspired recipes I've created, taught, or learned over the years, and I hope you enjoy them as much as I do!
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.
Read MoreWhen 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!
Read MoreSteak and chimichurri is a famous combination in Argentina! Chimichurri is a mixture of herbs, olive oil and aromatics that just works perfectly with a grilled steak. This recipe uses steak on skewers to serve as appetizers or over a green salad. Of course, you could also grill whole steaks to serve as a main course. If there’s leftover sauce, add some more olive oil and dress a lettuce salad for a blast of great flavor.
Read MoreTikka is an Indian dish of meat marinated in spices. This is the recipe I’ve been using for years as a base to my Tikka Masala. The yogurt and spices in the marinade make the chicken so tender, and it’s a perfect appetizer served with the yogurt dip or topped on a green salad.
Read MoreYou don’t have to wait until a party to make a delicious dip that everyone is going to love. This is a healthy dip that goes well with raw vegetables, or chips…depending on how healthy you really want to be.
Read MoreChicken wings are one of the easiest things to make for a meal or a snack. These are spicy and sweet, and virtually mess-free because they’re baked in the oven on foil. You can make the marinade days before you want to roast them, and whip them together in just a few minutes.
Read MoreDo you need an easy appetizer or light lunch that’s packed with flavor and looks so pretty? Not only is this pâte all that, it can be made a few days ahead, or even frozen for the day you just don’t have time to cook and you need a perfect dish.
Read MoreThis drink is the perfect holiday cup of cheer on a chilly night! The toasted spices and orange peel give it a little “kick”, but the Calvados apple brandy is what really puts this wine in a special league of its own. I usually make this with Malbec wine, but you can use any dry red wine.
Read MoreMeatballs are so versatile! This is my favorite meatball recipe because there is a blast of melty cheese when you bite into them. And the fresh oregano makes them taste so earthy and delicious! These are great appetizers for a party when you serve them on picks with the Mustard Sauce on the side.
Read More
