A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.

A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.

A nice way to use up a good amount of summer squash. This soup is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. I finish it with a cumin brown butter drizzle that punches right through the creaminess, and plenty of chopped chives.

A favorite guacamole recipe. Served with toasted naan bread (or chips!), I've added a couple pinches of cumin and curry powder for to incorporate a slightly unexpected flavor profile.

The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.

Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.

Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.