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This is a simple dish that I put together when i don't feel like cooking much but still want something nice to eat. Roasted peppers (you can either...
Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...
This is an updated take on one of my favorite childhood snacks. Half an avocado, shoyu, mayonnaise, a sprinkling of our Sea of Seeds blend, and fre...
This recipe uses the PK spice blend to make a bright and savory vinaigrette, perfect for balancing the sweet and earthy flavors of this plum and da...
I love making savory pancakes for breakfast, and have been turned on to the simplicity and ease of complete pancake batter (where you just add wate...
This started as a way to use up leftovers, but I enjoyed it so much I now make it regularly. Lump crab meat, lemon zest and juice, artichoke hearts...
Tartine is a just fancy name for toast. It is my go-to as a snack, lunch, or hors d'oeuvre. You can make it with fresh bread or use a day or two ol...
Gazoz was a common term for soda in Israel in the past, derived from the Turkish and French languages and commonly served at a soda fountain. This ...
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....
This fresh and easy take on traditional Indian chaat captures the delicious flavors of a normally heavy dish in a light and fresh salad.
This recipe uses our Publican blend to season a whole butterflied chicken before cooking. It's a perfect thing to cook on the grill (butterflying a...
I love serving ricotta as-is with some toppings, and not just using it for baking or cooking. The key is using the best quality ricotta you can get...
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