Tahina Braised Fish

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...

Noga Stir Fry

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...

Vadouvan Roasted Brussels Sprouts

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 - Moroccan Donuts

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

Buta no Kakuni

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...

Luberon-Braised Chicken Thighs

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...

Savory Squash Pie

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...

La Boîte Latkes

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

Spanish Tortilla

Spanish tortilla is a great thing to make for parties, but also perfect for dinner or a simple snack. And since it’s equally delicious served hot o...

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 ...

Za'atar Pasta

I love finding new uses for familiar spices. In this dish, za'atar supplies acidity, a grounding bitter note, and rich toasty flavor from the sesam...

Latke Mix

Using our latke mix is easy as can be, and yields great results! Includes fun serving suggestions from Lior.