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...

OMG It's Dinner

I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...

Hawayej Roasted Eggplant

This eggplant recipe is sure to become a classic in your home. You can serve it warm or cold, as a side dish or main course. Feel free to switch th...

Daikon no Nimono

This is a perfect way to serve in-season daikon radish as a delicious appetizer. The recipe can be made vegan depending on what kind of stock you u...

Potato Gratin

This gratin is kind of French. It has the requisite butter, milk, and cream, but I use onions too—a debated addition—and, of course, spices. To inf...

Halvatashen

I grew up eating hamantaschen in Israel and they were always filled with poppy seeds. I love eating and making them. Even though I tasted many diff...