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This recipe by reader Jessica Weiss uses our Shabazi N.38 blend for a fresh take on shakshuka. A touch of Urfa chili brings just the right heat.
Frittata is often a way to use up produce that is going bad. I take a different approach here, using fresh herbs and sautéed salad greens to build ...
This simple prep relies on our Pierre Poivre N7 and Cancale N11 for seasoning. The eggs cook quickly while the steak briefly rests, so everything c...
This recipe captures a lot of the flavors of my home state, and is quick and easy to prepare. This is a summer frittata, so I do most of the cookin...
I have always had a soft spot for a soft egg. In this salad the poached eggs combine with the Bernise blend to form a light and delicious dressing.
A pan-fried veggie version of the beef kefta I like to make. These are also great with tahina sauce or any other condiment you like.
This lemon cake is one of the most popular things I make at home. My boys just love it and will have some for breakfast, lunch, and dinner (and sna...
Depending on the type of chocolate you use, sometimes the top gets all crackly and shiny, like a really good brownie. It’s also relatively foolproo...
Spanish tortilla is a great thing to make for parties, but also perfect for dinner or a simple snack. And since it’s equally delicious served hot o...
Piment d’Espelette harvest is underway and the last of the late summer avocados are here so I started thinking about how to combine two great thin...
Spring is here, so to celebrate I made a big bowl of croutons for dinner. Panzanella is a Tuscan dish normally associated with summer and tomatoes...
Back in 2017 I shared my recipe for shakshuka, and since my son Max was born in March we’ve made it quite a few times. I make big batches and free...
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