This Lemon Turmeric Salmon recipe is enticing for a number of reasons. It is very easy to prepare and the combination of herbs, spices and buttery sauce makes for a flavorful entrée. But what makes it truly special is the story behind the dish… or rather, the chef behind the creation.

My Roasted Eggplant Yogurt Dip is a welcome twist on traditional baba ghanoush. Also known as moutabal, this delectable dip has Greek yogurt or labneh added for creaminess and tang. The roasted garlic, tahini, and a pomegranate mint garnish take it to another level.

This Greek Yogurt Apple Streusel Cake is a great way to use up leftover Greek yogurt. Deliciously moist and tender, the flavor of this easy dessert cake is enhanced by cinnamon, a sweet, nutty streusel topping, and a pretty white icing glaze.

This delightful vegetarian Broccoli Craisin Salad is crunchy, sweet and satisfying. It features lightly steamed broccoli, toasted sunflower seeds, sweet plump dried cranberries (craisins), and a creamy sweet-and-tangy dressing. A versatile make-ahead side salad, this recipe can also be made vegan if you use an egg-free mayonnaise in the dressing. The flavour is absolutely addicting!

You may have cooked brisket before, but chances are you’ve never made it quite like this. This recipe for West African-Style Brisket comes from the kitchen of my friend Michael Twitty, a culinary historian and author of The Cooking Gene.

His dish combines the Jewish holiday tradition of Passover brisket with a blend of African-inspired spices and ingredients. After a slow roast in a low oven, a tender, garlicky and flavorful brisket emerges with just the right amount of spice.

I am thrilled to introduce you to my newest contributor, Sharon Aharoni. She will be blogging about the rich culinary scene in Israel and abroad. Her first article covers an exciting new vegetarian restaurant in Berlin called Kanaan, and their delicious recipe for vegan Kartoffelpuffer – Potato Tahini Patties. These crispy potato pancakes are a fusion between German, Moroccan, Arab and Israeli food traditions. They are baked, not fried, as well as gluten free.

This Lentil Spinach Soup with Lemon is a quick and easy one-pot vegetarian meal that is full of unexpected flavour. It’s light, nutritious and satisfying with lots of fibre. Serve it over rice for a complete vegan protein. What’s not to love?

This warming, healthy and delicious Curried Vegetable Stew is the ultimate clean, nourishing meal. It’s a vegan, gluten free one-pot meal with cauliflower, chickpeas and greens in a creamy curry-flavored coconut sauce.

These sweet, natural Date Truffles are made by processing dates, almonds and shredded coconut into a thick, moldable paste. Orange blossom water gives them a lovely perfume. A coating of toasted coconut adds flavor and texture while keeping the truffles from sticking to your fingers. These all natural, bite-sized vegan treats are sure to satisfy your sweet tooth in a natural, nourishing way.

This is a heavy entree, so best reserved for colder weather. The savory spiced meat, tomato and potato filling is hearty and full of flavor. A flaky, golden, sesame-coated crust bakes around the filling. I think this may very well be my husband’s all-time favorite dish. If he is having a rough week, a warm batch of kobete never fails to cheer him up. It’s cozy comfort food, just right for a chilly evening.

The most delicious artichoke soup you could ever try!! Not into artichokes? Give this one a go and you’ll change your mind.

This recipe started with a container of  leftover ripe green olives in the fridge. The thought of marinating those salty olives with chicken sounded enticing. I began throwing together all kinds of complimentary flavors– lime juice for a mild tartness, honey for sweetness, garlic and oregano, plus red pepper flakes for a kick. The result is my Mediterranean Olive Chicken– now a favorite recipe on my site, which is cooked in home kitchens all around the world. Who knew those leftover green olives would lead to something so popular and enduring?

Sweet Potato Spinach Quinoa Casserole – Vegan gluten free entree for Passover or anytime, topped with a rich coconut-saffron “gratin” sauce.

Learn to bake tender, delicious homemade Cinnamon Babka with this illustrated step-by-step tutorial. This recipe is tested, reviewed, and ready for your kitchen! Even if you’re not a born baker, you can make a crave-worthy babka by following the steps in this post.

Savory Grass Fed Pot Roast – Easy, Flavorful Recipe for Grass Fed Pot Roast with Turmeric, Onions, Garlic & Spices

Crispy, savory vegetarian beet and oat cakes lightly fried with a tangy-sweet sauce from Maria Speck’s Simply Ancient Grains. Great option for Rosh Hashanah or Sukkot.

Flavorful, juicy roast chicken recipe with garlic, honey, lemon and chili flakes from my friend Farah – easy and delicious.

Curry Roasted Sweet Potatoes – Easy, Healthy, Crave-Worthy Vegan Side Dish Spiced with Curry Powder, Cinnamon and Salt.

Hearty, flavorful vegan soup with red lentils, sweet potato yam chunks, and spices. Easy to make in 1 hour.

Butternut Squash and Crispy Kale Bake – Simple Healthy Vegan Side Dish Recipe