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It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...
Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...
Even during summer fennel bulbs are still showing up here and there at the market, which is good news as a fennel lover. Peaches are definitely in ...
This is a classic beverage throughout the Middle East, and a very popular summer drink in Israel. Unsurprisingly, it’s traditionally made without a...
Malabi is a dessert traditionally made with milk. This vegan version uses coconut milk, allowing more people to enjoy this sweet treat. Chef Shir t...
Beer? yes. Mezcal? yes! Shabazi? Oh yes! One of my favorite long drinks for a warm spring afternoon.
This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat. A ti...
Clafoutis is a French dessert that falls somewhere between soufflé and flan, with a light texture that’s sturdy enough to slice. I learned the clas...
This Tunisian recipe is an homage to my grandfather Izak who used to make this for us as kids. The blend in this recipe is named after him.
A classic daiquiri couldn't be simpler: It's just rum, lime and sugar. You know the daiquiri. You love the daiquiri. Now it's time to have some fun...
As you may know, I’m a huge fan of Sicily and their regional cuisine. My wife and I had many servings of caponata as we traveled the island, and th...
Holidays are the time for warm homes and big meals, and sometimes you need something comforting to bring the day to a close. This non-alcoholic co...