Elevate your dinner with these harissa roasted carrots, a classic Moroccan dish that balances simplicity with bold flavors.

Impress your guests with this saffron creme brûlée that’s a delicious mashup of classic French technique and festive Moroccan flavors. This dessert, which literally translates to “burnt cream” in French, takes on a whole new level of sophistication with the addition of saffron - a luxurious spice that brings a rich golden color and a sweet, floral note with earthy undertones.

Torta della Nonna, or “grandmother’s cake”, is a delightful treat I learned to prepare from the talented Chef Pietrina in Tuscany. This elegant dessert features a crisp short crust pastry that beautifully cradles a luscious Italian pastry cream filling, made with simple, wholesome ingredients you likely already have in your kitchen.

During my time in the kitchen at Tenuta di Spannocchia in Tuscany, I had the incredible opportunity to work under Chef Pietrina and learn how to prepare several classic Tuscan dishes, including a stunning herb-crusted pork loin that truly celebrates the region’s culinary heritage.

During my time working and living on an agriturismo farm in Tuscany, I fell in love with the rustic charm of Ribollita, a hearty Italian dish that celebrates the tradition of peasant cuisine. This vibrant soup, thickened with both beans and stale bread, is a delicious testament to resourcefulness and creativity, transforming leftover minestrone into a comforting meal that is also sustainable.

Experience the vibrant flavors of Peru with this roasted Peruvian chicken, enhanced by the distinct taste of Aji Amarillo, a key ingredient in the country’s cuisine. Roasted chicken is a classic dish that shines when paired with Aji Verde and Salsa Criolla, two distinct types of condiments, offering a fresh and colorful complement to the meal.

I developed this recipe while working as the lead chef at a beachside cafe in Puerto Rico, where I crafted daily specials based on the freshest ingredients available. One day, I found myself with an abundance of unripe (green) papayas and decided to transform them into a comforting vegetarian curry. The dish quickly gained popularity amongst the regulars at the cafe, who often asked for the recipe to try at home.

During my travels to Oaxaca, Mexico for the infamous Día de Muertos celebration, I stumbled upon a dish that left a lasting impression: chorizo tlayudas. T

During my time living and working in Rincon, Puerto Rico, I enjoyed sampling the local pinchos along the beach, which inspired me to create these tasty empanadillas.