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Finely ground toasted pistachios sifted with cake flour gives this beautifully nutty single-layer fancy cake its flavor.

Introduction

Finely ground toasted pistachios sifted with cake flour gives this beautifully nutty single-layer fancy cake its flavor. Swiss meringue strawberry buttercream is then piped on top using a large multi-pronged star tip, and the whole cake is dotted with fresh berries of all kinds, along with whole pistachios and chopped sprinkled pistachios too, if you so desire. I used what I had in the fridge to decorate this cake, which included gooseberries and fresh mint. Go nuts!

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Fresh raspberries add a pop of bright fruit flavour, and pink icing sugar gives an ethereal look to these pretty pastries.

Introduction

Red berry scones are always a crowd pleaser, and our raspberry and rose variety are no exception. Fresh raspberries add a pop of bright fruit flavour, and a delicate dusting of pink icing sugar, made by blending dragon fruit powder and rose petals into icing sugar, gives an ethereal look to these pretty pastries. Don’t forget an extra sprinkle of rose petals, which add a lovely contrast to the blush-pink palate. We love to make these rose-scented lovelies around Valentine’s Day— a delicious substitute for a dozen roses!

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Make and serve as a main course or sliced into strips and tossed onto salads.

Introduction

The first time I made this, my daughter—who was six at the time—got up from the table mid-dinner to give me a hug. She said, “Thank you for making me this chicken, Mom.” I just about melted. Later that night, she remembered the tasty chicken in her prayers, thanking God for it in true six-year-old fashion. It’s been making regular appearances at our table ever since, whether it’s served as a main course with potatoes and veggies, layered on a bun and topped with coleslaw and pickles, or sliced into strips and tossed onto salads.

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Just as a fresh berry pie screams of summer, so too does this savory version of itself.

Introduction

Just as a fresh berry pie screams of summer, so too does this savory version of itself. And it’s a perfect lunch or dinner with a simple salad and maybe a glass (or two) of rosé. Slice the pieces a little thinner and it makes for a pretty great appetizer as well.

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Eating colorful, fresh vegetables, especially in the morning, energizes your brain and body.

Introduction

Salad may seem like an odd thing to eat for breakfast but, truthfully, many people around the world do eat it for their morning meal. We often think of sweet things when we think of breakfast, but why not get in your rainbow of veggies and fiber early in the day? Plus, salad for breakfast can be refreshing and invigorating. Eating colorful, fresh vegetables, especially in the morning, energizes your brain and body. We have a deep love for Middle Eastern flavors, which is why this salad slightly resembles tabbouleh. The star spice here is sumac, which you can find at most grocery stores—it’s a gorgeous reddish purple and tastes lemony. This salad’s high fiber content promotes blood sugar balance, which helps keep energy levels and mood stable and steady.

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Fennel and citrus is one combo you should have on high rotation throughout the year.

Introduction

Whether you braise fennel with orange or preserved lemon in the colder months, or finely shave it and team it with the zip of fresh citrus juice and zest as we do here, fennel and citrus is one combo you should have on high rotation throughout the year. Conveniently, citrus is what helps fennel keep its snow-white sheen, so remember to squeeze some lemon into the cold water the fennel’s bobbing around in, too. I must credit the supremely talented Australian chef Jo Barrett with lending me her green onion oil recipe — it takes this dish to the next level, and will make you feel way cheffy, too.

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These savory rolls are like a hug from a Ukrainian grandma

Introduction

As my mom would say, these savory rolls are like a hug from a Ukrainian grandma: pillowy, soft, and comforting. The key to the success of these rolls is the dough. It’s light and airy, and comes together with a few key ingredients, a little bit of love, and some oil. I have found that ensuring that the water is warm enough, letting the instant yeast bloom properly, and intentional kneading leads to the softest of doughs. The garlicky topping is the perfect finishing touch that takes these rolls to the next level. The result is doughy, garlicky, deliciously herbaceous rolls that your dinner guests won’t be able to resist! Trust me, every time I serve these, they are gone in minutes.

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Charoset is one of the symbolic foods on the Passover seder plate, and its ingredients vary by custom.

Introduction

Charoset is a relish made of fruit, nuts, and red wine that represents the mortar used by Jewish slaves in the building of pyramids in Egypt. It is one of the symbolic foods on the Passover seder plate, and its ingredients vary by custom. Sephardic charoset incorporates dried fruit (like dates, raisins, apricots, or figs), nuts (often almonds or walnuts), and cinnamon. Ashkenazi charoset includes fresh fruit (my dad always used pears, but apples are also common), walnuts, and red wine. This recipe fuses both versions into delicious bars that are so good, it’s hard to imagine that they are kosher for Passover!

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This has become the traditional Easter cake, topped with almond paste balls representing the eleven apostles.

Introduction

This has become the traditional Easter cake, but originally it was given by servant girls to their mothers when they went home on Mother's Day. The almond paste balls represent the eleven apostles (excluding Judas).