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Here is my take on a dish I grew up eating with my brother and mom back home in San Francisco. Nowadays with a young son I don’t always have time ...
Made with vibrant and floral soft-stick cinnamon, this flavor-packed and dense syrup (rich means a 2:1 ratio of sugar to water) is a great ingredie...
This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...
This dish looks beautiful enough for a dinner party but is simple enough for a weeknight meal too. It’ll make you look good either way. I skip the ...
This agrodolce (sweet and sour) dish from Monaco is an ideal accompaniment to cheeses, roasted meats and poultry, and breads, and are also a delici...
Tahina is one of my favorite sauces, and things to eat. Very few people use it for cooking. The challenge is not to use high heat since it can "bre...
Stir-fry at home is fun, easy, healthy (depending on what you put in it), and fast. But very few of us have the kind of stovetop that really gets h...
I must admit that until I moved to the US nearly 20 years ago I was not a fan of Brussels sprouts, but things have changed. I am now a big fan and ...
Sfinge (also transliterated as sfenj) are a Moroccan donut-like fritter traditionally made from an unsweetened yeast dough. Usually served with pla...
Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltin...
I don’t argue with Justin, since he’s a big, tall guy—but more so because he’s a great chef who has learned to embrace spices in a variety of cuisi...
Not sure if this is a pie or something else entirely, but what matters is that it tastes great and is simple to make. You can serve is as a side or...
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