Salmon with Winter Salsa

I know you can get passable tomatoes in the wintertime nowadays, but I guess it's hard to break some old habits so I almost never buy them. Simply ...

Lemon Garlic Roasted Cauliflower

Chili Oil with Lemon and Garlic is a great medium for cooking with flavor.  I like baby cauliflower (it can also be called Caulilini or Chinese cau...

Sangarita

Here's my ode to a dear departed hangout that used to serve these, Rocking Horse Cafe in Chelsea (RIP). I make a sangria syrup using our Reims blen...

Mini Kebabs

Full of herbs and spices, these mini kebab patties (or kefte) are a delicious crowd pleaser. We chose Pasha for this one as it really brings brigh...

Crumb-Crusted Smoky Pork Chops

Similar to schnitzel, these pork chops have a lighter crunchy crust, smoky with pimenton, hot with Aleppo pepper, and aromatic with coriander.

Winter Avocado Toast

I grew up in California and this was a regular food for us, and fairly inexpensive during avocado season. Nowadays avocado time is pretty much anyt...

Hot Pot and Sauces

Hot pot is fun and delicious. I love the versatility of the broth, the array of vegetables, the paper-thin variety of proteins, extras like wide no...

Pasha Roasted Chicken

There could never be enough chicken recipes. I know I've said it before but roasted chicken is a staple at our table.  Pasha has a well-rounded ble...

Sesame dressing

I love sesame in all of its forms and this dressing is a home staple for me.  I use it as a dipping sauce, a sauce to slather onto roasted sweet po...

Pan Pizza

I have a big soft spot for this decidedly unfancy style of pizza, and am also constantly looking for ways to cook everything you normally make in a...

Blanquette de Veau

Blanquette de Veau is a warm and tender classic that holds space in both comfort food and fine dining.  The version below has the classic steps wit...

Sweet Potato Croquettes

Add crunchy bread crumbs to creamy sweet potatoes for easy-to-fry croquettes that are delicious on their own but even better when served with aioli...