I stumbled upon this site on good ol' Pinterest and I have to say that I love it! Following a similar example like Julie Powell in Julie and Julia, Sasha Martin takes on the task of cooking recipes from the world's 195+ countries with 195+ meals in 195+ weeks! Interesting, right? AND she gives you the recipes for you try right in your own kitchen.

Check it out on her homepage: Global Table Adventure

You say wine and I perk up like a meerkat. Listing the top destinations for wine and I'm all ears...just let me get a pen and pad to write them all down!

Follow the HuffPost article for the World's Best Wine Resorts

Found this recipe on Shopruche.com and knew it had to be shared. My mom and I love Nutella; we can down a jar in an instant. We've been trying to behave and I can say that we have successfully done so for the past few months. Nevertheless, with the holiday season slowly approaching, I know I'll be taking this babies to a few Christmas Parties. Party-goers, eat you heart out!

Nutella Rolls with Cream Cheese Frosting

For an extra crunchy bonus, add chopped hazelnuts into the rolls before baking.

For an extra sassy bonus, add a tsp of Hazelnut Kahlua in lieu of the vanilla. You could add both liquid ingredients, just know that you'll have to add more cream cheese and powder sugar forbalance.

Now, this is not my recipe, so I will not take credit for it; HOWEVER, I would like to say that I geniously added the part about the nuts and alcohol :)

If you'd like to take a stab at this recipe for Swedish Meatballs from Simply Recipes, go right ahead.

But the likelihood that you’re low on time and need an easy recipe, here’s a more simplistic approach…semi-home cooking if you will.

What you’ll need:

1 large onion
2 tbsp. butter
2 lb. ground beef (or ground turkey or chicken if you don’t want red meat)
1 pkg (6oz) of stuffing mix for chicken
1 ¼ c. of water
2 eggs

Heat oven to 400° F. Line 2 pans with foil; spray with cooking spray.

 Mince the onion and place into the melted buttered pan over medium heat. Sautee until glazed and translucent, about 4-5 minutes. Once they’re finished, set aside to cool.

Open up meat and put into a large bowl, sizable for mixing. Add stuffing mix, water and eggs and mix until well blended. With your (CLEAN) hands, mold 16 meatballs per sheet and place into the over to bake for 16-18 minutes, or until done.

Those that you don’t eat, you’re free to freeze for a later date!

For the sauce:

Mix 1 jar (12 oz) beef gravy and ½ c. sour cream in a large skillet. Cook on medium-low heat for 4 minutes, occasionaly stirring. Add meatballs to sauce and coat evenly.

Cinco de Mayo may have passed, but that doesn't mean you have to stop celebrating the Mexican heritage and culture!

I met Valerie Meli back in March at the Broadway Market when preparing for Easter and it was then that she had introduced me to her famous HeadStone Heat hot sauces: Tequila Lime, Sweet Mango Orange and Mexican Aftershock. With each flavor, you experience a rejuvenated excitement and find yourself craving more.  Truly, these sauces can spice up anything and the sky is the limit (as I found out when I splashed some on my chicken lo mein)!

Check out her website for recipes and info on where to buy her sauces.

As for drinks, here’s a list of concoctions with a splash of Mexican zest!

For a bit of Hawaiian flavor, try Haupia, a Hawaiian coconut pudding!

The trailers might seem unsanitary and dirty, and the workers impossibly short and frank but in most cases, the food you will find with street vendors will be some of the best fast food you will ever experience. Maybe I should rethink that first line: food trailers have regulations just as their stationary counterparts and often times, the street food vendor is happy for you to be his/her customer. But the second half remains the same: street food is some of the best food you’ll ever find.

Read about my best street food experience here (found in Scotland) or follow Food & Wine’s list of Best City Street Food here.

Characterized as "Bird Nest Funnel Cakes," these fritters are a tasty treat to ring in the spring!

Click here for the recipe.

A lot of fresh ingrediants to make a delicious summertime salad. Enjoy!

1 ½ couscous (yields about 3 1/2 -4 cups of cooked couscous). Or if you prefer, couscous can be substituted for bow-tie noodles.
1 medium to large purple onion (or 4-5 scallions)
1 green pepper
1 cucumber
½ c. balsamic vinegar
2 tbsp basil
2 tbsp oregano
2 tbsp sugar
1 tbsp salt
1 tbsp pepper
2 tsp garlic powder
2 tsp onion powder
1 c. Extra Virgin Olive Oil
1 can chick peas (drain from the can)

Cook the 1 ½ c. of couscous (follow the cooking instructions on the package), dice up the onion, green pepper and cucumber. Once couscous has cooled, mix in the remaining ingredients. Let chill for 20 minutes to allow flavors to marinade.

Sleep in late; watch cooking shows on PBS; munch on a hazelnut layered English muffin: my perfect Saturday.

Today I was engrossed in the mastery of Jacques Pépin as he transformed seemingly normal strips of fish into dazzling and alluring dishes of wonder. I really don’t eat fish that often, not because I don’t like it, but because it’s quite time consuming; but after watching this morning’s episode, I’m itching to try a recipe. Unlike some of the cooking I’ve seen on the Food Channel, Pépin’s style is no-nonsense and to the point. He doesn’t distract you with constant smiling or an unbelievably perfect kitchen and his charm reads through the precision at which he attacks his recipes.  As a chef of experience, Pépin has been working and perfecting his craft since his early years in France to create stunning dishes some well-known clients including Charles de Gaulle and Howard Johnson.

On his website, you can find a plethora of recipes that, if you so choose to follow, are sure to give your guests an awe-inspiring meal.