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!)

Super simple and tasty applesauce spiced with cinnamon. You don’t even need to peel the apples!

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.

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.

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.

Chicken poached in vinegar and soy sauce with garlic, bay leaves and black peppercorns, then broiled dark and crispy. A super-flavorful classic Filipino dish that’s simple to make. Plan ahead to make rice bowls with the leftovers…

Indian chicken curry with coconut milk and spices, topped with curry leaves and red onions fried in coconut oil. This dish is a classic Sunday supper in the southern coastal province of Kerala, India.

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.

Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).

A brothy Mexican-style bean soup with cubed steak, chicken, pork or turkey, so you can give your leftovers some love.

Hot apple cider infused with hibiscus flowers and mulling spices. Serve as-is or take it up a notch with a splash of bourbon or brandy.

Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage. Add a splash of bourbon for a boozy version.

How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.

Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!

Get chicken on the table in about 30 minutes for an easy weeknight dinner, or a simple-but-nice entree for a crowd.