The Fred

The easiest and tastiest Manhattan cocktail ever.  Equal parts bourbon (or rye) and La Boîte Amaro garnished with kumquat in syrup.  Invented by my...

Rosé Roasted Chicken

A few years back we created this great blend with our friends at Ruinart champagne to pair with their Rosé. Here we use it on one of our favorite ...

Red Rubbed Chicken

Grill pan chicken rubbed with different red spices, garlic, and olive oil - simple perfection! I love paprika’s earthiness and it lends a gorgeous...

Protein Granolas

Granola can be such a good breakfast or snack.  It’s great in a bowl of milk as well as a crunchy topping for yogurt and fresh fruit.  I find one o...

Chicken Paillard with Arugula Fennel Salad

Chicken paillard is one of those main course dishes that goes well warm or chilled.  It’s quick to make, so versatile, and makes enviable leftover...

S'mores

S'mores are a summer favorite, but they are really great year-round for a quick treat.  Whether toasting marshmallow on the beach as the sun sets o...

Mini Herb and Garlic Kebaburgers

The traditional way to make kebab is to wrap the ground meat around long, flat metal skewers known as shipudim, but I find this method challenging....

White Chraime

White Chraime is the modern, clear sauce version of our beloved classic, tomato-based Chraime from the northern coast of African.  Pronounced hraiy...

Rosé Vinaigrette

Inspired by the sumac, licorice, and cubeb notes in Ruinart Rosé Champagne, the 1764 blend an amazing expression of rose in a jar.  Ruinart is one ...

Chicken Tagine

Chicken Tagine is a classic braised dish that I have made often.  It's one of my comfort meals, particularly when living in foreign countries and w...

Harissa Honey Chicken with Apricot

Juicy, marinade-friendly, and pleasingly rich, chicken thighs are as popular in Israel as skinless, boneless chicken breasts are in the United Stat...

Slow Roasted Shortibs with Cherry

Slow roasting shortribs is one of our favorite ways to prepare them.  Season them and then set and forget them in an oven or slow cooker and finish...