Chicken simmered in a sauce spiked with amchur, chilies and south Asian spices.

Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.

A savory galette perfect for the holidays

Fizzy and refreshing, this is your perfect cocktail for summer. Sophisticated, tasty and (fair warning!) very easy to drink on a hot day. So pace yourself, my friend! (Or follow the instructions in Step 4 to make it non-alcoholic.) So good!

Scallions in a quick pickling sauce infused with garlic and ginger and spiked with gochugaru. A nice accompaniment to steak, veggies, burgers, rice bowls or anything on the grill.

Lemons, peaches and thyme combine to fill every glass with the flavors of summer.

Green beans in a spicy-tingling ma-la Sichuan peppercorn sauce.

Shredded chicken tacos infused with ancho chiles and spices.

Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes. 

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.

Chicken breasts seasoned with crushed nigella seeds, with a boat-shaped pocket stuffed with spiced spinach and tomato mixture. Braised in a white wine sauce perfect for dipping and drizzling over everything.

Nachos with your choice of ground beef or vegan lentil filling, spiced with Mexican oregano, cumin, chipotle and lime.

Portobello mushroom steaks seared and braised with a white wine leek sauce infused with juniper berries.

Tasty and tender pork chops braised in a white wine sauce infused with leeks and juniper berries.

Dress your cookies to impress with a sophisticated cookie glaze and candied hibiscus crumbles. (Bonus, you can also make cocktails while you’re at it!)

Step away from the can! A super-easy recipe that everyone will be talking about.

Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.

Roasted pumpkin wedges drizzled with a super flavorful paprika oil, then topped with herbs, parm and crunchy paprika-spiked pumpkin seeds. See notes for suggestions to prep ahead for a party, and/or to make this vegan.

Four mini-galettes (or one big one!) with spiced pumpkin filling and lemony macerated apples, wrapped in crisp homemade pie crust pastry and drizzled with bourbon-maple sauce.

The classic crunchy snack made from the seeds of your pumpkin. 

A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.

Addictively snackable crunchy chickpeas, roasted with coriander, cumin and fennel seeds, with a pinch of asafetida and a little hot paprika zing.

The all-American classic.

Classic Ethiopian dish with chicken parts simmered in Berbere-seasoned clarified butter and red wine, with red onions, garlic, and ginger.

Cubed butternut squash tossed with Ethiopian Berbere Seasoning for a slightly spicy and super flavorful side.

A grown-up sauce to elevate waffles or pancakes with aromatic juniper berries. Floral and intriguing, a little sweet (but not too much), with hints of pine and lots of natural charisma. Check out the Notes section for more about juniper berries and tips for success.

Chicken thighs browned then simmered over rice perfumed with rosemary, garlic, cinnamon, white wine and herbs. Check out the Notes section at the bottom for detailed tips for success, ideas for leftovers and more.

A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.

Rice bowls made with shredded Chicken Adobo and sauce on top of garlicky brown rice with spinach, spring onions, cilantro, Aleppo pepper and toasted almonds.

Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.