She might never make these for herself, but she’s secretly wishing you would make them for her.
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Roasted asparagus with lightly sauteed spring onions in a warm champagne vinaigrette with bacon and preserved lemons, topped with herb leaves and toasted pine nuts.
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
A sheet pan dinner that helps you clean the pan. (Seriously!) Plus, salmon-asparagus-garlicky-lemony goodness.
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
This Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
Shredded chicken and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
Grilled sea scallops drizzled with a green garlic-infused brown butter sauce and topped with spring onions, fresh sorrel and a squeeze of lime.
Rustic tarts filled with ripe peaches and mascarpone cheese, with a hint of basil and cinnamon. Simple to make, and gorgeous to look at.
Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes.
Crispy grilled pizza crust, topped with goat cheese, greens and tomatoes. No party trick here, just really great food.
A pillowy little bundle of creamy eggs encased in a soft eggy shell. Best of all, it's a meal in 3 minutes flat that's so delicious you just can't stop eating it.
One of the quickest and simplest ways to make a truly nice dinner, any night of the week.
Potstickers served with Sriracha sauce and Hoisin sauce. Plus, how to make Asian meatballs with the extra filling!
Creamy, coconutty layer cake, with coconut cream cheese frosting. Once they taste this, people will beg you to make it for them. (Fair warning.)
Chocolate pudding with a hint of chile and cinnamon for a delicious twist. Perfect for any Mexican celebration, or anytime you're in the mood to take chocolate in an interesting new direction.
Served with Grand Marnier cream sauce, this is an elegant and delicious way to welcome strawberry season.
Super chocolate-y, decadent pudding. Sure, you can serve it to the kids. If you can keep yourself from eating it all first.
Tomatoes, capers, anchovies, roasted garlic and kalamata olives make a deliciously complex sauce for pasta.