A cozy, nourishing bowl of seared barramundi in a savory miso–carrot broth, inspired by regenerative sourcing and Japanese broth traditions.

Elevate your next summer barbecue with the bold flavors of Korea by combining two of my favorite dishes: buldak chicken and cheesy corn.

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

Merguez and cauliflower tagine is a staple dish in North African cuisine that beautifully showcases the rich flavors and aromas of the region.

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.

Dive into summer with this fresh take on Greek salad, featuring crisp romaine lettuce and peak-season tomatoes and cucumbers from your local farmer’s market. The real star in this dish is the marinated sheep’s milk feta, which not only amps up the flavor but also doubles as a zesty dressing. Don’t forget to season your veggies - it makes such a difference in bringing out all the ingredients’ natural flavors.

Dive into a mouthwatering mash-up of French and Moroccan flavors with this caramelized onion couscous topped with gooey Gruyere cheese. Imagine the warm, comforting vibes of French onion soup, perfectly blended with fluffy couscous - the heart of Moroccan cuisine.

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.