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