A colorful spring meal: herbed and crispy chickpea fritters with a lemony beet tzatziki on the side

A pasta inspired by lunch in Helsinki: a Dijon-mustard cream sauce w/dill and parsley gives a tangy flavor to whole wheat penne with salmon.

A rich chocolate bundt cake with a toasted cream cheese filling and drizzled with chocolate ganache.

A Middle Eastern treat that transforms turnips from simple vegetable to flavorful pickle.

Crumbly chocolate hazelnut cookies that are not only dipped in chocolate, but are also sure to evoke the holiday spirit.

A vibrantly green soup that is mildly sweet and mildly spicy; once topped with garlicky pesto, the flavors really shine.

Jujube Spoon Sweet makes for a lovely topping for yogurt and oatmeal.

A silky chocolate tart: buttery crust (pâte sablée) meets meets a rich, ganache-like filling.

A loaf whose outer crunchiness belies its softy and chewy interior

Sweet and salty granola with pistachios and apricots (I called it my “Going to Greece Granola”)