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My wife and I love making these lamb chops since they are so simple. I based the recipe on a Northern Italian preparation, scottadito (which means ...
Rub Adom is fantastic on meats, and here it lends depth to a Middle Eastern twist on beef stew. Comforting and familiar, fresh and interesting.
Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.
Full of fresh herbs and crunchy Dvora flavor, the falafel burger has the satisfaction and crispy edges of a crusty, cast iron seared meat patty.
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
This hybrid of Indian food and home fries is a perfect side-dish, or main if you gussy it up a bit. I take a few liberties to make it easy to make,...
Light and delicate fish kebabs with a chimichurri/zhoug hybrid made using the Herbes de Carmel blend. Delicious!
Prepared in the Italian-American way, with shrimp or prawns, this simple dish is a perfect way to make a hearty pasta dish, a warm or chilled appet...
Roasted carrots are something I make once or twice a week and are great hot or as a salad. They can really take on any flavor or spice. Here I am u...
Shabazi fried chicken makes you feel like it’s picnic time - sitting outside with dips, salads, breads, drinks, friends, family, and pets. It’s al...
My playful and spicy riff on the classic Jungle Bird (a tiki-style cocktail invented in Kuala Lumpur in the 1970s). I lighten it up with crushed ic...
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