Sfinge Moroccan Donuts

Sfinge (also transliterated as sfenj) are a Moroccan donut-like fritter traditionally made from an unsweetened yeast dough. Usually served with pla...

Lacy Quesadilla

I grew up in California and my wife is from Texas, so we both have pretty decent quesadilla game. As a kid I always loved the crispy bits that esca...

La Boite Latkes

I grew up eating greasy latkes in Israel and since then tried many variations including the domestic version with apple sauce, etc. Something abou...

The Perfect Steak

What is the secret to the perfect steak? To us, it's a beautiful crust, nice char, and of course the flavor of the meat combined with our Pierre P...

Kimchi Pancake

Based on a recipe I created by watching a good friend's mother make them, adding our Hanguk blend lets you make a perfect snack or side-dish that r...

Simple Crepes

Aba (dad) we want crepes, is a phrase I hear a few times a week. Crepes sound fancy and seem hard to make but they are not! And even though it is ...

Sweet Potato Puree

Sweet potatoes are like a blank canvas—you can top them with just about any- thing. I grew up with them in Israel, simply cooking them in the e...

Patty Melt

One of my favorite sandwiches, and a very easy prep at that (it all cooks in one pan). Make sure you use a good bread, my favorite is a sourdough w...

Katama Bread

My version of the Kyrgyz onion-stuffed flatbread is greatly simplified. No yeast, no kneading, and only a few ingredients. It's a great blank canva...

Roasted Cabbage with Orange

For some strange reason cabbage is mainly only used in salads or braised thinly cut. I love cutting large wedges and roasting them as a side dish ...

Steak & Eggs

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...

Fried Green Tomatoes

It's the end of tomato season in most places, and if you grew any yourself, you may have green ones left that will never ripen. This is one of my v...