The Spanish gin and tonic, known simply as gin tonic in Spain, is a maximalist drink that originated in the Basque region during the early 2000s. Served in a large balloon glass filled with ice and an abundance of herbs and citrus, these aromatics echo and amplify the botanicals of the gin, while also creating a visually striking presentation. One of my favorite combinations includes juniper berries, pink peppercorns, and fresh chamomile flowers, which surprisingly enhance the piney notes of juniper. For other variations, experiment with thyme, tarragon, rosemary, or basil—each lends a unique dimension to the drink.

Tinned fish has finally been receiving the respect it deserves in the U.S. these last few years. Our beloved cans of tuna are seeing a growing variety of new companions on store shelves, including sardines, mackerel, and even cockles and octopus! One of my favorite ways to enjoy tinned fish is by creating a board, similar to a charcuterie or cheese board. This allows you and your friends to try lots of different options all at once. I love mixing a variety of tins, serving some straight out of the can, like the rich codfish packed in olive oil, and zhuzhing up others.

A sweet and tangy blackberry glaze gives these Swedish meatballs a fresh twist. The combination of ground beef and pork creates a tender and flavorful meatball, while the blackberry glaze adds a fruity and slightly sweet element, perfect for a special occasion or a cozy dinner party. Serve these as an appetizer with toothpicks or alongside steamed or mashed potatoes.

These waffles are for those who want a sweet start to the morning but also know how important it is to begin the day with a bit of protein.

When I was in Florence this summer I had Ravioli in truffle cream sauce at one of my favorite restaurants ZaZa. I loved it so much I had to make it for myself when I got back. So easy and delicious you have to try it!

Garlic Noodles with Shrimp is a quick, umami-rich dish with buttery noodles, juicy shrimp, and a savory garlic, soy, and oyster sauce blend. Tossed with scallions and ready in 30 minutes, it’s bold, satisfying, and deeply flavorful.

This sweet potato hummus was inspired by the one on the menu at Miss Ada in Brooklyn, which you can also get at their sister spots Nili and their newly opened bakery, Thea. It's very straightforward and easy; roasted sweet potato are blended with chickpeas, tahini, and lemon juice, along with unsuspecting spices like nutmeg, cinnamon, and cumin. Although the hummus is delicious on its own, my favorite part is the creme fraiche, sliced almonds, and paprika oil on top (the same toppings as Miss Ada's!).

If there’s one thing I can’t resist, it’s a good chocolate chip cookie. They’re the perfect little treat, and I love that you can manipulate the most basic recipe into one that fits your exact preference–chewy, crispy, cakey, underbaked, thin, thick, the list goes on. It’s my most frequented baked good, and it’s even the dish that helped me get my job.

Sandwichitos de Mezcla are a soft party sandwich, not too far off from a pimento cheese sandwich, that you’ll find at almost every gathering in Puerto Rico. A surprising mix of ingredients comes together to create an unexpectedly addictive snack. For a firmer spread that’s easier to handle, you can chill the mezcla in the refrigerator for about an hour before assembling the sandwich.

What’s more romantic than eating a slice of fruit dipped in chocolate, as you gaze into your lover’s eyes, while holding their hand (but just one, so the other can wield a skewer)? Nothing.

More muffins! These are made with fresh bananas and blueberries and topped with streusel. They are organic and delicious and a good argument can be made for them being healthy to eat.

I wouldn't call myself a particularly together person. Most of the time I'm bordering on what could only be described as mildly unhinged and grasping for answers, but there are two things I know with absolute certainty: 1) bourbon makes everything better and 2) the same can be said of donuts. Emboldened by these dual concrete truths and inspired by a few past their prime bananas, a donut pan and a bottle of our finest barrel aged, I embarked on some.

I recently published this recipe on my own blog gaiagoodnessnaturalfood.wordpress.com. Sausage, Cabbage, and Potato Stew is a hearty, smoky, zesty, spicy dish that is perfect for the Winter or any time of year for that matter. I live in sunny Los Angeles where it is warm the majority of the time and I still love to make this dish.

These muffins are summer in a cupcake paper. Crispy on top and just soft enough inside without the mushy-woes of some gluten-free muffins. I use the strawberries that are over ripe, just about to turn inedible, and could easily be substituted for blueberries or small dices of mango. I pop them in my purse on my walk to the muni and am grateful for the kitchen, apartment, and city that I baked them in. My husband has even gone so far to say they are his favorite. I feel like that is a bold statement.

White Chocolate Banana Pancakes are fluffy, golden griddle cakes swirled with mashed bananas and studded with melting white chocolate chips. Topped with banana slices and a dusting of powdered sugar, they offer sweet, comforting indulgence.

This "smoothie" is really more like a milkshake. Very rich, although you can vary this with the milk that you use.