Grilled Chicken with Corn Salad

The marinade uses our Noga N17 blend, and a few tricks, to make simple and delicious grilled chicken. The sauce is a combination of things you may ...

Lentils

Le Puy lentils are small, nearly black, and, when uncooked, hard as little stones. Unlike green lentils or red lentils, these French ones don’t bur...

Peach & Plum Braised Chicken

This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...

10 Minute Ratatouille

One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.

Stem Soup

This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food. It uses the stems from collards and ca...

Couve à Mineira

This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and col...

Yakhni

My friend Asya Ghafarshad’s parents immigrated to the US from Afghanistan in the 1960s. Asya was born in the US and her mom tells her stories of gr...

Broiled Ribeye

Sometimes, all you need is a great steak and the ribeye is one of the best cuts for this. For some reason, people always seem to make a big fuss ab...

Not a Latke

This is not a latke, nor is it a René Magritte joke. The recipe uses some latke technique, but there is no egg, or flour (so it's vegan and gluten-...

Beef Kebab

This is a simple recipe for beef kebab that can be grilled or baked as a meatball. You can play with different spices using the same method and ma...

Grilled Za'atar Pita

There is nothing like a hot fresh pita. It is simple to make and can be cooked in a pan if you do not have a grill. You can top it with any spice ...

Tuna Tartare

Growing up half-Japanese you eat a decent bit of tuna, though not as much as people would expect, and usually not as sushi! This recipe is adapted ...