A yeasted plum cake with cinnamon and nutmeg.

A recipe for preserved spring onions that combines sweet and sour flavors with herbs and a hint of spice.

An avocado salad dressed with a strawberry walnut dressing that is sure to become a spring and summer staple.

A dessert made of macerated and slow-roasted butternut squash that is served with a savory granola and creme fraiche

Pillowy crepes with a hint of tang are best when served with sour cream and jam

A savory smoked salmon tart with creme fraiche, dill, capers and mustard that will brighten up any breakfast table.

Dark and crunchy walnut bread is the perfect foil for either sweet or savory toppings.

A creamy and tangy Turkish soup that combines Aleppo pepper, dried mint, caramelized leeks and that is topped with pools of browned butter.

A green tea chai flavored with cardamom, cinnamon and saffron and topped with ground almonds.

Apples, dates and onions make a chutney so emblematic of fall that it deserves a spot at your Thanksgiving table.

In this classic dish from China's Hunan province, tofu is combined with fermented black beans, chiles and scallions to create a hearty meal.

A smooth and creamy dessert that makes the most of winter squash.

This dish celebrates scallions by stuffing them into dumplings and creating several layers of flavor.

On a trip to Pennsylvania this summer, this mushroom and spinach quiche made for a lovely and simple lunch.

A berry-filled muffin with a buttery and lightly spiced crumb, these should not be missed.

On a recent trip to Greece, I took advantage of the many watermelon and made a refreshing Persian drink, a watermelon shrub, to cool off.

Whether for breakfast, lunch or dinner, these colorful crepes will make a lovely addition to any table.

A buttery, coconut-flavored Hawaiian take on a classic Japanese sweet.

A traditional Ottoman dish made of apricots, almonds, pistachios, rice, herbs and a creamy Bechamel sauce.

Rhubarb goes Greek in this cardamom and rose scented spoon sweet.

Crisp Italian waffle cookies stuffed with a pale yellow, saffron-flavored whipped cream: the taste of childhood got a facelift.

A colorful spring meal: herbed and crispy chickpea fritters with a lemony beet tzatziki on the side

A pasta inspired by lunch in Helsinki: a Dijon-mustard cream sauce w/dill and parsley gives a tangy flavor to whole wheat penne with salmon.

A rich chocolate bundt cake with a toasted cream cheese filling and drizzled with chocolate ganache.