Macaroni & Cheese

My son Max is going to be 4 soon, and like many parents of young kids I make a lot of macaroni and cheese. My version relies on a couple simple tec...

Lazy Scallion Pancakes

Real scallion pancakes are delicious, but a bit labor intensive, so I always end up buying them rather than making them. This version instead uses ...

Olive Oil Cake

As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...

Sicilian Sesame Candy

One of my favorite places in the world, Sicily is home to deceptively simple cuisine, revealing deep layers when you start digging. For example, th...

Flowers Challah

This is meant to taste like flowers in a natural way. The flowers I used here are hibiscus, rose petals and coarse ground sumac. It’s such a delica...

Espelette Salmon Tartare

My version combines radishes (which have a delightful crunch and are less pungent than winter onions), Mexican avocados (at the tail end of peak se...

Salmon Sashimi

Growing up with a Japanese mother I never ate salmon raw, now I know what I was missing! Simply sliced with a deft hand (a skill worth practicing),...

Shabazi, Pancetta & Lemon Roasted Chicken

I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. The pancetta really gives it a great depth of fl...

Crunchy Fried Potato Gratin Cubes

The only thing better than a potato gratin is one fried crisp at the edges. When you let the cut sides of compressed cubes sizzle in fat, all the l...

Char Siu Barbecue Pork Buns

Believe it or not, you don’t find ovens in most Taiwanese households. If there is one, it’s likely the oven is used as another “cabinet” to store p...

Iris Grilled Romaine

Here's a fun spin on regular salad. If you do not have a grill or just are in a rush, a grill pan or broiler will do a great job. Both the grilling...

Passover Chicken & Dumplings

Matzoh balls are most likely served on every jewish table during passover, and not to mention every serious dinner year round. It occurred to me th...