International Cuisine
Fusion plates and recipes from around the world: bowls, curries, wraps and cross-border combinations.
Quinoa and Vegetable Bowl
The quinoa and vegetable bowl is a dish that I love. Andean quinoa, rich in complete protein and gluten-free, is combined with a selection of fresh vegetables like carrots, cucumbers, avocados, and arugula, creating a set that is a delight. But what really makes it special is the dressing: a lemon,…
Chickpea Vegan Burger
A vegan burger built on chickpeas, tahini, and smoked spices — more satisfying than most meatless patties. The chickpeas bring protein and texture, smoked paprika adds depth, and cumin gives it warmth. Comes together in 30 minutes and holds up well on the grill or in a pan.
Classic Caesar Salad
The Caesar salad was born not in Rome but in Tijuana, invented by Italian-Mexican chef Caesar Cardini in the 1920s. Crisp romaine leaves are dressed with a punchy emulsion of egg yolk, anchovies, garlic and lemon, then finished with freshly shaved Parmesan and garlicky croutons. That umami-rich…
Baked Salmon with Lemon and Dill
Baked salmon with lemon and dill has its roots in northern European cooking, where fresh salmon and dill are a natural pairing. Fillets are rubbed with garlic, doused in lemon juice, and roasted gently until the flesh flakes apart in tender, juicy layers. It comes together in twenty minutes and…
Crispy Air Fryer Chicken
Crispy chicken cooked in the air fryer with smoked paprika, garlic powder and oregano. The hot circulating air gives the skin that golden crunch without deep frying, while keeping the meat juicy inside. Ready in about 35 minutes — a no-fuss weeknight dinner that never disappoints.
Buddha Bowl with Quinoa and Avocado
A buddha bowl is a single-bowl meal from the macrobiotic tradition: grains, plant protein, raw or roasted vegetables, and a nourishing dressing all in balanced proportion. This version brings together quinoa, chickpeas, baby spinach, cooked beetroot, and avocado, finished with a tahini-lemon-garlic…
Homemade hummus with toasted pita
Hummus is a preparation from the Mediterranean Levant — Lebanon, Israel, Palestine, Syria — with thousands of years of history. Cooked and well‑peeled chickpeas, quality tahini, garlic and lemon juice are blended until a smooth, slightly tangy cream is achieved. Served with toasted pita bread and a…
Chicken Tikka Masala
The smoke of the tandoor entwines with the aroma of toasted cumin and the first bite of chicken tikka masala explodes in the mouth like a small firework. It's not a purebred Indian dish, although it may seem so. It was born in the kitchens of Indian restaurants in the United Kingdom, where chefs…