Luberon Daube

Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs ...

Citrus-Braised Short Ribs

When I was a chef at Daniel Boulud’s restaurant Daniel, I cooked four hundred pounds of short ribs a week. For a long time after I left, I coul...

Sofrico Meatballs

Meatballs are a perfect vehicle for any seasoning, in this case our spin on sofrito using the Sofrico spice blend with onions, garlic, and bell pep...

Braised Oxtail

How many times did you see oxtail at your local butcher or store and just sadly ignored it? It is one of my favorite cuts of beef not to mention c...

Peach & Plum Braised Chicken

This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...

Glazed Lamb Ribs

This recipe from chef Eli Buli of Bustan pairs roasted and braised lamb ribs with a rich pomegranate sauce. A refreshing salad of pickles and herbs...

Kale & Seaweed Salad

Here's a Japanese inspired salad that's great served hot or cold. It's an easy way to introduce sea vegetables to your diet; hijiki is lightly salt...

Kinpira Gobo

I grew up eating this dish, and every time I have it I feel a great connection to my Japanese heritage. Of course it doesn't hurt that it's easy to...

Quick Summer Stew

This chickpea, chard and tomato quick summer stew is great whether you have cooked or canned chickpeas, It's a perfect side dish or even served col...

Amba Vegetables

I grew up in Israel eating falafel at least once a week. One of the main condiment was amba, made from pickled preserved mango, turmeric and lemon....

Halibut Eggplant Curry

This is a quick all-in-one dish using our Vadouvan curry and coconut milk. This version is with eggplant, chard, and halibut, but you can substitut...

Ohitashi

Here's another dish from my childhood and one of my favorite ways to eat spinach in warm weather. A light blanch, chill, then soak (ohitashi お浸し me...