Potato Gratin

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...

Halvatashen

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...

Shortbread

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 ...

Savory Drop Biscuits

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 ...

Pfeffernüsse

Created in 1753 in Hesse, Germany (where I often spent summers growing up), the name of these heavily spiced and delightfully chewy cookies literal...

Olive & Arugula Frittata

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...

Mocha Brownies

Nut lovers will appreciate these chunky brownies that get extra depth from ground coffee and black pepper. Dried apricots add a surprising tang...

Baked Penne

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...

Riviera Veggie Bites

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...

Puff Pastry Croutons

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 ...

Cod Brandade

My chef friend Jeremy likes to add his own twist to classic dishes, like this cod brandade. Instead of buying salted cod, he gives fresh fish a qui...

Savory Squash Pie

Not sure if this is a pie or something else entirely, but what matters is that it tastes great and is simple to make. You can serve is as a side or...