Bebinca de Rabano (XO Daikon Cake)

Cuisine from Macau is a delicious combination of influences from Chinese, Indian, Portuguese and Malaysian food. This recipe from The Adventures of Fat Rice may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it. If you're a fan of turnip cake found on any dim sum cart, then you'll love this. From the Author: "Throughout the Portuguese-speaking world, bebinca basically describes something that has been steamed or baked to set. Also known as Bebinca de Nabo, turnip cake, white carrot cake, and chai tow kway, this dish isn’t really a cake per se, but more of a steamed loaf. Confusing as hell but absolutely delicious."

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Havanese Pork Loin (with White Rice)

Cuba is a vibrant, bold and colorful country that is full of life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this hypnotic country for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens. Trying any of these delicious dishes will make any meal a memorable one, especially if you make this Havanese Pork Loin.From the Author: "This recipe sounds complicated and luxurious but it's actually a breeze to prepare. It's one to keep in mind when you want to impress your guests without having to fret over a complicated recipe. Consider it the grown-up version of pork and beans, Cuban style, with a little Chinese influence thrown in for good measure. The secret is to keep spooning the marinade over the pork as it cooks, allowing it to absorb until it finally transforms into a sticky glaze--a "can't get enough of it" kind of finish."

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Osaka Miso Dressing

I've been spending lots of quality time with Osaka Seasoned Salt lately. Its just so darn cheerful I keep coming back to it! It started when I put this perky seasoning on steamed broccoli with lemon juice and sesame oil, creating a simply spiced combination that became a go-to for lunch. Then on to ramen and 6 minute eggs, fabulous! So I was having Osaka Salt for breakfast too. And now the Osaka Miso Dressing. This stellar flavor combination has been gracing many a crunchy salad and stir-fry this spring and that pushed it over the top. Osaka Salt is now on my desert island spice list.In this dressing, the flavors come together beautifully. It is light and intense, with a strong presence of ginger leading the way. There's just enough toasted sesame to be noticed without overpowering and the vegetal and sesame flavors of the Osaka Salt play right along. This dressing is NOT ginger shy, so cut back a little if you'd like a milder version. Enjoy it on vegetables, noodles or to dress chicken or tuna salad.

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Mummy's Nutty Saffron Rice

If you're looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It's easier to make than you might think...but you don't have to let anyone know that. We saw this dish in Summers Under The Tamarind Tree: Recipes and memories from Pakistan, and knew that we had to get permission from author Sumayya Usmani to share it with everyone.From the Author: " I was never fond of raisins and rice as a child, but as my taste buds matured, I realized that my mother's Persian-influenced recipe is a spectacular yet simple midweek rice dish, a good accompaniment...The saffron is infused in the water that cooks the rice, much like a pulao, and it gives the final dish a rather elegant biryani look."

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Buddha Bowl

This Buddha Bowl from "a modern way to cook" by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown basmati rice, then topped with freshly pickled carrots, crispy kale, and toasted seeds. From the Author: “This all comes together in 45 minutes, but you do need to stay on top of a few things at once. The list of ingredients may look long, but I promise this is simple to make. You can also make a double batch of the paste and freeze some.”

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Dolmades (Stuffed Grape Leaves) for Greek Easter

If you thought that the Easter fun was over far too soon, not to fear! Greek Easter is this coming Sunday, awash with delicious traditions all its own. Not to be missed are these tasty little pockets of meat, rice, and nuts, expertly seasoned with our savory and tangy El Greco blend. They're called "dolmas" in the singular, and "dolmades" when referring to the scores of them you'll eat once you've had a taste of their perfect balance of Mediterranean flavors, all wrapped in a convenient little two-bite nosh.All of the ingredients ought to be readily available in most markets, including grape leaves, which often come in cans or jars. If you've got a grape vine over an arbor, fresh work wonderfully, too; just poach them a bit of salted water with a half a lemon thrown in. Admittedly a little time-consuming, the dolmades can be prepared 2 to 3 days before serving, and refrigerated or frozen until you're ready to use them. If you do freeze them, they can be thawed overnight in the refrigerator, and gently heated with a little broth or water before serving. You'll find them more than worth the effort! Kalo Pascha!

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Roasted Quail Feast for Valentine's Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Succulent quail are perfectly roasted with our Moroccan blend, Ras El Hanout, hinting at rose petals. The finishing touch, a warm coriander infused honey glaze. Our Wild Rice Pilaf features the bold flavor of cassia cinnamon while Paradise Pistachio Relish combines grains of paradise and Aleppo pepper to bring everything together for a memorable Valentine's Day Feast. We will leave the dessert up to you!

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Kofte Spice Stuffed Zucchini

Zucchini season has officially begun in the Pacific Northwest, and boy is it a successful one this year. The markets are full of this fine summer squash and I was recently gifted a zucchini from the family garden which is about the size of my torso. I needed to find something delicious to do with my bounty, and stuffed zucchini was just the thing.This Turkish-influenced recipe looks and tastes impressive, but requires little effort to make aside from tossing a few things together and leaving it to cook. Of course since this is a Turkish recipe, my favorite spice blend to pair it with is Kofte Spice - the peppermint and savory are a refreshing addition on warm summer days. A filling dinner for three or a starter for 6, all you need is three medium sized zucchinis (or one monster one).

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