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I love this tasty vegetable dish from Maharashtra in western India, for its sheer simplicity. It takes just 10-15 minutes to make from start to finish but the results are very satisfying indeed. Serve Aaloo Shepu Chi Bhaaji with hot Chapatis and a bowl of your favorite Daal (lentils).

Amaro is the quintessential after dinner cordial, made with all sorts of herbs. This recipe yields a simple amaro that's fairly dry and not too strong, about 30% alcohol. A tiny glass will be very tasty at the end of a meal, and will spread a pleasing warmth through your insides.

This cool, creamy and refreshing avocado steak topper compliments any cut of steak right off the grill.

This Ayurvedic iced tea recipe uses Tao of Tea's Pitta Dosha Ayurvedic tea blend for a naturally sweet, tangy flavor.

These delicious bacon biscuits are flavorful and great with just about any meal, including breakfast or brunch. They also make great little slider buns!

Another great accompanying dish to serve with veggie dishes or rice Pilafs/ Pulaos.

Bagna Cauda (literally "hot sauce") arises from the interaction between land and sea, with the anchovies and olive oil brought overland by the Ligurian traders combining delightfully with the garlic grown in Piemonte, and is the symbol of joyful conviviality around which friends gather to renew the bonds that tie, serving the sauce in a bowl, and providing the diners with raw vegetables to dip in it, bread to accompany it, and rivers of Barbera or Dolcetto to wash it down.

There's not getting around it; the meat that's used to make broth is fairly bland. This isn't the problem you might think, because takes wonderfully to a tasty sauce, for example Piemonte's Bagnèt Vert.

This marinade uses the power of balsamic vinegar to tenderize and flavor meats. This marinade works well on poultry and pork. I would particularly recommend it for pork tenderloin.

The cumin and cayenne pepper in this rub, adds a nice Southwestern flavor to brisket.