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As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...
This is meant to taste like flowers in a natural way. The flowers I used here are hibiscus, rose petals and coarse ground sumac. It’s such a delica...
This gratin is kind of French. It has the requisite butter, milk, and cream, but I use onions too—a debated addition—and, of course, spices. To inf...
I grew up eating hamantaschen in Israel and they were always filled with poppy seeds. I love eating and making them. Even though I tasted many diff...
I make cookies so I have cookies to eat—and not just any cookie, but a French sablé, my favorite buttery shortbread that I enhance with olive oil ...
Using my simple sour cream method, these biscuits prove that it's possible to make a quick and easy bread anytime. I couldn't choose between these ...
Created in 1753 in Hesse, Germany (where I often spent summers growing up), the name of these heavily spiced and delightfully chewy cookies literal...
Frittata is probably one of the best ways to use anything in your fridge and any leftovers. It is a one pan dish and a crowd pleaser. I like to add...
Nut lovers will appreciate these chunky brownies that get extra depth from ground coffee and black pepper. Dried apricots add a surprising tang...
This old-school style of baked penne—coated with classically spiced red sauce, mozzarella, and Parmesan—is pure comfort food. My nostalgia for it c...
This is something my wife and I will make on the weekends to keep in the freezer for easy weekday dinners. My son Max loves them. the ingredients t...
This recipe uses our Luberon N4 blend and Christian's dead-easy puff pastry method to make these flaky and airy herbed croutons. Because the herbs ...
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