I got this recipe from Monica, a friend at work. It was so divine, I had to share it with the world!

Recipe video above. If you think this Borek looks amazing, just wait until you taste it!! A spiced lamb filling littered with pine nuts and currants encased in layers up on layers of flaky filo pastry arranged in a dramatic spiral, this pastry goes by various names incuding burek, bourekas, and byrek.It's an excellent return on effort, looking so much more difficult than it actually is to make!Vegetarian version - Use the spinach feta filling from Spanakopita!

Easy Butter Cookies Recipes to bake for Christmas or the Holiday Season. I have compiled 20 homemade butter cookies recipes for you to bake from scratch.

A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.

As a young chef in my early twenties, we would finish work and all go out together, then end up in someone’s kitchen knocking up eggs Benedict for a hangover cure. These days I’m not going out as much as I did back then, but I still love a fabulous eggs Benedict for breakfast. In New Zealand, a version of this can be found in practically every café you come across. And if you haven’t tried sriracha before, a warning: it’s addictive. We always keep a bottle in the house.

Little poppable treats of hot fried dough balls smothered in cinnamon sugar. Careful, once you pop, you can't stop!

Use this recipe to make classic rugelach from scratch. The beloved Jewish dessert with a flaky crust can be made with a variety of fillings.

This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. For US cup measures, use the toggle at the top of the ingredients list.

Mille-Crepe Cake

Egg-Free Buttercream

The sweet-savory flavor is what makes cachapas special. These rustic and thin Venezuelan corn pancakes are filled with cheese.

Monica Shaw's colourful recipe for chargrilled romanesco salad.

This cheese bourekas is made with puff pastry and filled with a delish cheese mixture that contains feta, ricotta, and mozzarella.

[VIDEO] WOLFGANG PUCK's FAMOUS Chinois Chicken Salad (CFC version)

I got this recipe from Monica, a friend at work. It was so divine, I had to share it with the world!

These cinnamon palmiers are vegan and wonderfully delicious! Inspired by the famous French puff pastry biscuit, these crunchy and sweet cookies are so easy to make with just a few ingredients.

An easy recipe for creamy potato and ham salad. This make-ahead side dish is always a crowd’s favorite. Perfect for large gatherings and celebrations!

This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!

A traditional recipe for a Greek sweet pie

The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.

Kedjenou is a beloved stew in the Ivory Coast. It's so simple, yet so spectacularly tasty. Do you want it spicy? Oh, I will show you how to make it spicy!

Charred vegetables, chiles, seeds, and spices come together in this savory beef stew, inspired by Guatemala’s many traditions, histories, and communities.

Peruvian Beef Stew Serves 4-6 Prep time 20 minutes Cook time 3+ hours 3 pounds chuck roast, cubed 2 tablespoons olive oil 2 teaspoon sweet paprika 2 teaspoon ground coriander 2 teaspoon onion powder 1 teaspoon cracked black pepper 3 teaspoon kosher salt 3 cloves chopped garlic 1 yellow onion, chopped 1 27-ounce can

My rugelach bars are a simple, tasty twist on a classic Jewish pastry. Made with cream cheese dough & filled with sweet, tart jam.

Mango Mousse is a delicious dessert prepared with mango puree and whipped cream. This homemade mousse is very creamy, fluffy, light and still decadent and the perfect finish to a nice dinner. If you want to surprise your guest or your loved ones then you should definitely try making this. This Mousse is a big hit in my home and everyone enjoyed it very well.

Gazelle horns (also known as Cornes de Gazelle) are a classic Moroccan cookie made with an almond filling and thin pastry shell.

There’s nothing bland or ordinary about this scrumptious vanilla pie.

These shortbread cookies have an exciting play between sugar and salt. With a full-on buttery flavor and perfectly crumbly texture, they are the platonic ideal of a perfect shortbread.

These buttery, salty, deliciously chewy confections taste rich and extravagant. Even though they require attention to detail, they are easy to make and fun to give away -- that is, if you can stand to part with them. Here is your step-by-step guide to the essentials of caramel making.

Rum Cake from Scratch is dense, rich and soaked with flavorful thick butter rum sauce. Great for every party!

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25 restaurants worth braving the tourists.

I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. For US cup measures, use the toggle at the top of the ingredients list.

The Portuguese recipes are the classic ones we return to again and again. The tricky part is figuring out which one to make first.

I got this recipe from Monica, a friend at work. It was so divine, I had to share it with the world!