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Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

Butter-dipped swordfish steaks crusted with a bold spice blend of cayenne, fennel seed, star anise, cinnamon, cloves, and ginger, then broiled until browned and fragrant. Blackened-style with an exotic twist.

Quick, easy to make, and it tastes refreshingly delicious. Serve it as a side dish or a light yet tasty meal.

Fillets Pacifica are broiled fish marinated in soy sauce, lemon juice, fresh ginger, and brown sugar, finished with toasted sesame seeds. A light, Asian-inspired fish dinner with a sweet-savory glaze.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Toasted cumin and garlic stirred into cool yogurt with fresh tomatoes, green onions, and chopped mint. This chilled Indian-style raita is the condiment that tames spicy curries and livens up grilled meats.

Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Vegetarian Brussels sprouts pasta with sauteed leeks, red bell pepper, soy sauce, and cheddar cheese tossed with fresh parsley. Golden edges on every sprout.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Sweet 'n' sour squash medley: zucchini, yellow squash, and green beans simmered in a cinnamon-spiced brown sugar and white wine vinegar brine. A refrigerator side that lasts for days.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.