Poached Salmon

Poaching salmon keeps it extremely moist and makes it silky and flavorful— it’s also incredibly easy and takes very little time to cook. Unlike mos...

Pasta Puttanesca

This is an easy and quick weeknight meal that's mostly pantry ingredients. It's ready in about a half hour, and is also perfect as a blank canvas f...

Hamachi Crudo & Charred Eggplant

Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe i served it with one of my favorite w...

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 ...

Riviera Crusted Tuna

Seasoned with our Riviera Herbs blend, this recipe from chef Eric Ripert is a perfectly fresh and delicious meal for a summer afternoon. If you're ...

Salmon Ceviche

This salmon ceviche is simple to prepare but with complex flavors, chopped lemon balances the rich fish.

Izak Seared Salmon

Our Izak spice is essentially a harissa powder, which allows to get the great flavor of harissa without adding moisture to a dish. Because we use s...

Ochazuke Paella

This new dish, blending the flavors of Japanese ochazuke with paella technique, was a delight to create and even more fun to eat. This version is ...

Halibut Eggplant Curry

This is a quick all-in-one dish using our Vadouvan curry and coconut milk. This version is with eggplant, chard, and halibut, but you can substitut...

Skillet Clam Pasta

This clam pasta prep uses the same technique I use for mussels. Cook them uncovered in a single layer in a hot skillet. You still get plenty of jui...

Sillery Shrimp with Apple Slaw

The Ruinart Sillery spice features the tingling, citric hints of Japanese sansho pepper combined with the light sweetness of honey, and amchur whic...

Savory Pancakes

I love making savory pancakes for breakfast, and have been turned on to the simplicity and ease of complete pancake batter (where you just add wate...