Pan Seared Mussels

Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly ...

Oysters

Oysters are something my wife and I often enjoy at home. They are easy, healthy, and feel special, especially with a few spices. My son Max is not ...

All Day Glory Muffins

Great for a healthy breakfast treat or a delicious snack to keep you going throughout the day. The buckwheat flour brings a great nutty flavor and ...

Primo Mary

This loaded and lightly smoky bloody mary gets much of its flavor from one of our favorite hot sauces, Primonition, made with our spices. The garni...

Jambalaya

My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...

Chili Oil

Here's one of my takes on chili oil. I heat fresh aromatics and whole spices to infuse the oil with their flavor, then strain them and mix in a ric...

Gyoza

Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...

Guacamole

For me guacamole is at its finest when it is simple. Just a bit of spice, salt, and crunch allows the delicate flavor and opulent texture of avocad...

Roasted Mixed Vegetables

I used to be all about high-heat roasting, but the great chef Ana Sortun taught me to “slow it down, let it cook.” That lesson applies here. By roa...

Blood Orange Fruit Salad

I think that citrus should be in as many dishes as possible, and I am always excited for blood orange season. This recipe is the proof that making...

Chicken over Apples

An easy way to warm your home, this meal is one for busy nights where all I want to do is have a glass of wine and not think of doing dishes. The s...

Tunisian Preserved Lemons

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. They ca...