I don’t think this needs any introduction. Chocolate lava cake is probably the most popular dessert in the world. First of all it’s gorgeous, the presentation when it arrives to your table is always spectacular. Second, it’s rich beyond belief. I always half regret eating it because I eat too much of it. And last, it’s what I would consider, the ultimate form of love. Believe it or not, it’s quite simple to make. Just be gentle and patient while you make it and it will turn out perfect.

This is one of those dishes that just screams elegance. It’s very light and delicate, unlike a husky steak, and is packed with so much natural flavor. The idea with this lamb is to compliment it’s natural flavor with fresh herbs and garlic of course, get a nice char on it, and dig in with a tangy yogurt sauce. I fell in love with the first bite, so happy with how this came out.

This is my absolute favorite way to serve fish. It captures the essence of life on the Mediterranean. Fresh fish doused in olive oil, garlic, and lemon juice (my holy trinity). All tied together with bright herbs and some tomatoes. Every ingredient here gets to really stand out and shine. With just salt and pepper used to season everything, you get to really taste the quality of each ingredient (so this is where quality would really matter). You want the freshest fish, garlic, tomato, onion, everything. It’s all prepared very simply and tastes even better than it looks.

This is a wonderfully simple dessert that’s a lot of fun to put together and really no effort at all. You can make as much as you like and it can stay in your freezer for a while so no pressure to eat it all before it “goes bad.” You can also mix and match with whatever kind of berries or nuts you like. Today I chose to use blueberries and raspberries but it works just as well with strawberries, blackberries, pistachios, almonds, etc.

Saffron is a spice that is widely used across the Middle East, Iranian saffron being the best in the world in my opinion. It has a very strong flavor and I thought it would go quite well with a creamy pasta. Strong enough that you can taste it but subtle enough to let other aspects of the dish shine. I took the basic aspects of a creamy butter pasta, added some garlic and shallot, and finally some saffron, and you have yourself a new pasta full of flavor. Very simple and straightforward I hope you try it out!

I want to take a small step away from Middle Eastern cuisine and appreciate some foods around the world that I really enjoy. They have the same qualities that I love about my cultural cuisine. They’re light, bright, and full of flavor. Today I am sharing my take on the world renowned Argentinian Chimichurri Steak. Filled with fresh herbs and drowned in olive oil, it’s hard to not fall in love with this dish.