My cooking has always been inspired by the places I have lived and the incredible friends I have made along the way. From them, I have learned about cooking and about food.

For me, food is all about people. It is sharing, connecting, and experiencing.

With those friends and in the diverse kitchens of my past, I have cooked many different kinds of dishes—from the creamy taste of baked feta pasta to the satisfying feel of sourdough bread, from the exotic flavors of chicken tikka masala to whatever makes you happy.

The 11 Best cooking recipes

1. Baked Feta Pasta

Feta pasta bake is an easy and delectable dish with roasted cherry tomatoes, creamy feta cheese, and minced garlic pulled together and served over your choice of pasta and fresh basil leaves.

Ingredients

8 ounces cherry tomatoes
8 ounces block of feta cheese
2 cloves garlic, minced
1/4 cup olive oil
10 ounces pasta of your choice
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

1. Heat your oven to 400°F (200°C). In a baking dish, place the halved cherry tomatoes and the minced garlic, and drizzle with the olive oil. Season with salt and pepper to taste.

2. Place the feta cheese block in the middle of the tomatoes, ensuring it’s well-oiled and really in the dish. Cook it all for 30 to 35 minutes, until the tomatoes explode and the feta is golden and soft. Be sure to serve with plenty of crusty bread!

3. At the same time, prepare the pasta as per the package guidelines. Keep 1/2 cup of the water used for cooking the pasta, and then let the pasta drain.

4. Take out the baked feta and tomatoes from the oven. Blend them well, adding some of the reserved pasta water to reach your desired consistency. Stir this together with the cooked pasta, and then serve, garnished with fresh basil.

2. Sourdough Bread

Sourdough bread is a classic bread made using just a few straightforward components: 500g of bread flour, 100g of working sourdough starter, 300g of water, and 10g of salt. You can mix in some whole wheat flour to diversify the flavor or add a little sugar if you want a dough that’s the least bit sweet.

Ingredients

500g bread flour
300g water
100g active sourdough starter
10g salt
Optional: 20g whole wheat flour (for added flavor)
Optional: 10g sugar (for a slightly sweeter dough)

Instructions

1. In a big mixing bowl, mix 500g of bread flour with 100g of active sourdough starter, 300g of water, and, if you want, 20g of whole wheat flour.

2. Combine the ingredients until they form a somewhat lumpy dough, then allow it to rest for 30 or so minutes. Ingredients:
500 grams Tipo “00” (fine Italian flour)
250 grams water at room temperature (don’t use cold or warm water)
10 grams salt (coarse, preferably sea salt)
5 grams (a scant tablespoon) of active dry yeast or 1

2.5 grams fresh yeast

3. Add 10g of salt and, optionally, 10g of sugar to the dough, and then knead until the dough is smooth and elastic.

4. Place a damp cloth over the bowl and allow the contents to ferment at room temperature for 6-8 hours. Every 1-2 hours, stretch and fold the contents in order to develop the gluten structure.

3. Instant Pot Chili

Chili made in the Instant Pot is a substantial and lazy-type dish. It uses ground beef, sautéed in olive oil; kidney beans; diced tomatoes; and beef broth.

You can serve this with any of several toppings or eat it plain, and it’s a wonderful meal to eat in front of the TV.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (1

  4.5 oz) diced tomatoes

Instructions

1. Put the Instant Pot in sauté mode and pour in olive oil. After a short while, when the oil is hot, add the ground beef and cook it until it’s thoroughly brown, breaking it up as you go with a spoon. If there’s a lot of grease, drain it.

2. Combine the chopped onion and minced garlic in the pot and sauté for approximately 2 minutes, until the onion is tender and clear.

3. Combine the beef broth, kidney beans, and diced tomatoes. Stir to mix thoroughly, then fasten the lid.

4. Program the Instant Pot to cook under high pressure for 10 minutes. Let it release pressure naturally for 10 minutes, then release the remaining pressure and serve.

4. Dalgona Coffee

The whipped coffee beverage, known as Dalgona Coffee, is made using equal parts instant coffee, sugar, and hot water. It is poured over milk and can be readily enhanced with ice, a dash of vanilla essence, or even a light dusting of cocoa or cinnamon.

Ingredients
2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water
Milk of choice (for serving)
Ice cubes (optional)
Vanilla essence (optional)
Cocoa powder or cinnamon (optional, for garnish)

Instructions

1. In a medium bowl, mix together the following matter: instant coffee, sugar in the raw, and hot tap water.

2. Using a hand whisk or electric mixer, whip the mixture vigorously until it thickens and becomes creamy. The secret here is to use enough force to incorporate a lot of air into the mixture. For the best results, whisk for about 2 to 4 minutes.

3. Fill a milk glass and add ice cubes if you wish. Spoon the frothy coffee mixture over the milk.

4. You can optionally add a drop of vanilla essence or dust with cocoa powder or cinnamon for garnish before serving.

5. Chicken Tikka Masala

Tikka Masala Chicken is a classic. First, you take the chicken; the breast parts are best, especially when they are tender.

Then, marinate the chicken in yogurt, garam masala, garlic, and ginger. After letting it soak up those flavors (which is basically what marination is), it’s best to simmer the chicken in a sauce made primarily from pureed tomatoes.

Ingredients

Chicken breasts, boneless and skinless
Yogurt
Garam masala
Garlic
Ginger
Tomato puree
Cream

Instructions

1. Soak the chicken in a mixture of yogurt, garam masala, minced garlic, and grated ginger. Let it sit for at least 1 hour, but preferably overnight, in the refrigerator.

2. In a pan, heat the oil and cook the chicken that has been marinated until it is browned and cooked completely through. Remove the chicken from the pan.

3. In the identical pan, incorporate tomato puree and let it simmer for several moments. Then, fold in cream, stirring until the sauce achieves a smooth and creamy consistency.

4. The sauce should now contain the chicken that has been cooked and cut into strips. Let that simmer for another 10 minutes, for a total of 20 minutes, counting the time it has already spent on the stovetop. When chicken and sauce are united, serve them with rice, naan, or flatbread.

6. Kimchi Jjigae

Kimchi Jjigae is a traditional Korean stew that showcases a few simple, yet essential, ingredients: aged kimchi, pork belly (or tofu for a vegetarian version), onion, garlic, and gochugaru, the spicy red pepper powder that makes this dish so warm and cozy. The broth is soy-infused and comforting, making this a quintessential cold weather dish.

It’s quick to make and is fiber and protein-rich, filling you up in the most satisfying way.

Ingredients

Kimchi (preferably aged)
Pork belly or tofu
Onion
Garlic
Gochugaru (Korean chili flakes)
Soy sauce
Water or broth

Instructions

1. Using medium heat, in a pot, cook the onion and garlic until they are fragrant. Add sliced pork belly or tofu and cook until the pork is browned and the tofu, if using, is slightly golden.

2. Add the kimchi and sauté for a few minutes to allow it to mix well with the other ingredients.

3. Add sufficient water or broth to comprehensively drench the mix. Incorporate gochugaru and a curt splash of soy sauce. Bring to a cascading boil, then reign it in to a simmer. Let everything bubble together for about 20-30 minutes.

4. Serve hot and adjust seasoning to suit your taste.

7. Grilled Harissa Shrimp

Grilled Harissa Shrimp showcases tender, marinated shrimp that are infused with harissa paste, olive oil, minced garlic, and lemon juice, then cooked just right on the grill. For a flourish, serve with a sprig of cilantro or parsley.

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons harissa paste
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
Salt, to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. In a big bowl, mix the harissa paste, olive oil, minced garlic, lemon juice, and salt. Stir very well to make a uniform mixture, otherwise known as a marinade.

2. Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate in the refrigerator for at least 30 minutes.

3. Heat the medium-high grill. Skewer the shrimp. Leave a little space between each shrimp.

4. Cook the shrimp on the grill for 2-3 minutes on each side, or until they are opaque and fully cooked through. Before serving, top with chopped cilantro or parsley.

8. Cacio e Pepe Pizza

Cacio e Pepe Pizza unites the traditional Italian tastes of Pecorino Romano and Parmesan cheeses with the sharp bite of freshly cracked black pepper, all on a beautifully baked pizza crust brushed with olive oil.

Ingredients

1 ball of pizza dough
1 cup grated Pecorino Romano cheese
1 cup grated Parmesan cheese
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
1/4 teaspoon salt

Instructions

1. Set your oven to 500 deg. F (260 deg. C) and put a pizza stone or baking sheet inside to heat.

2. Place the pizza dough on a clean, lightly floured surface. Roll out the dough to your desired thickness.

3. In a small bowl, combine the cheeses Pecorino Romano and Parmesan.

4. Brush the stretched-out dough with olive oil and sprinkle on salt and freshly ground black pepper.

5. Distribute the cheese mixture over the dough so that it is completely and evenly covered.

6. Transfer the pizza with care to the stone or baking sheet that you preheated. Then, bake the pizza for 10 to 12 minutes. When you take the pizza out of the oven, the crust should be a golden color. Also, the cheese should look bubbly.

7. Take out of the oven, cut, and serve at once.

9. Ube Cheesecake

Cheesecake Ube is the vibrant indulgence everyone needs. Made up of ube halaya, cream cheese, and all the essentials for making cheesecake (eggs, sour cream, and love), it is without question the finest way to enjoy the not-so-commonly-used purple yam.

Ingredients

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• 1 cup crushed graham crackers
• 1/4 cup melted unsalted butter
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup ube halaya (purple yam jam)
• 1/4 cup sour cream

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Instructions

1. Heat your oven to 325°F (163°C). In a bowl, mix the crushed graham crackers with the melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust.

2. In an ample basin, vigorously combine the cream cheese and sugar until they are smooth and uniform. Introduce the eggs, one by one, mixing each in thoroughly before adding the next. Incorporate the ube halaya and sour cream until the blend is consistent and fully amalgamated.

3. Place the cheesecake batter in the prepared crust in the springform pan. Put it in the preheated oven and set it to 55-60 minutes on the timer. When you smell the aroma of cheesecake wafting through the air, check to see if the very center has set. Cool this dessert for 4 hours or more, then devour.

10. Gochujang Glazed Salmon

Salmon fillets are the star of this dish. They deliver to the palate an explosion of flavors and warmth from the marinade mixture, which consists of:

– Gochujang paste
– Soy sauce
– Honey
– Rice vinegar
– Garlic
– Sesame oil

This is a dish that has you reaching for more.

Ingredients

Gochujang paste
Soy sauce
Honey
Rice vinegar
Garlic, minced
Fresh salmon fillets
Sesame oil

Instructions

1. In a small bowl, combine the gochujang paste, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Whisk together to create the glaze.

2. Put the salmon fillets in a shallow dish and pour the glaze over them, making sure that each fillet is well coated. Let them marinate for at least 15 minutes.

3. Your oven should be set to 400°F (200°C) in advance. A parchment paper lining makes an excellent surface for the baking sheet that will hold your marinated salmon fillets.

4. Cook the salmon in the oven for 12-15 minutes, or until done. It should not be overcooked; it should flake easily when you test it with a fork. I serve hot, garnishing it with sesame seeds and/or chopped green onions. You are welcome to eat it any way you like.

11. Tandoori Cauliflower Tacos

Cauliflower Tacos Tandoori are a scrumptious and smoky fusion of flavors. They deliver big taste in a little package and are completely plant-based.

Mexican-ing them up is a must. You have to add all spices to the base, which is the creamy Greek yogurt (or, for a totally vegan version, cashew cream).

You could even marinate the cauli in the green version of Tandoori masala from Jamun provided in this book.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 cup plain yogurt
• 2 tablespoons tandoori masala spice blend
• 2 tablespoons vegetable oil
• Salt to taste
• 8 small corn or flour tortillas
• Fresh cilantro leaves for garnish

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Instructions

1. In a large bowl, combine the yogurt, tandoori masala, vegetable oil, and salt to form a marinade. Add the cauliflower florets and toss to coat them. Let the cauliflower marinate for at least 30 minutes in the refrigerator.

2. Get your grill or oven ready at 425°F (220°C). Take the marinated cauliflower and place it on a baking sheet. Spread it out in a single layer (not too close), and put it in your oven or on your grill for 20-25 minutes, turning once. It’s done when it’s tender and has some good charred bits on it!

3. Heat the tortillas on a skillet or grill. Each tortilla should be filled with the roasted cauliflower and topped with fresh cilantro leaves before it is served.