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Haha yes I know. For this dish I take a can of high quality tuna, top it with a bit of Japanese mayonnaise and Piment d'Espelette, then olive oil f...
I cook with my children on (almost) a daily basis. I believe that's what made my tiny kitchen the most special place on my children's mind. If you'...
Our Shawarma West spice is not just for meats! Honey, eggplant, and a bit of vinegar make a quick and easy side dish or main. The sweetness perfect...
Cut citrus wedges—preferably organic and unwaxed—infuse the vegetables with their juices during roasting, and their peels become tender and tas...
May is a peculiar time. Veggies have started to hit their stride, but there is still the occasional shade of winter. I usually end up making squash...
Marc is constantly searching for fun ways of combining his love for classic French classic cuisine with traditional American products and dishes. ...
Spring is well underway now, with most of the early blossoms done in my neighborhood. And as much as frozen peas are nice there is nothing quite li...
Scallops should not be only a fancy thing you order at a restaurant. They are available in many stores and are so easy to prepare. They can take on...
Cod is one of my favorite fishes to cook. It can really take on lots of different spices and lends itself to endless ways of cooking. Here we add s...
I've been regularly making zhug, which you may also know as zahawiq, ever since I first had it with a Yemeni friend more than 20 years ago. In an o...
When you have the right spices and tins in your pantry a tasty meal is just minutes away. This is a frequent meal for me during the week when I wan...
For most of my life I’d been dead set against instant just-add-water pancake mix. My wife and son Max had me see the light, after all who wants to...
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