Seared Turbot with Bombay N.3

Yoram Nitzan is one of Israel’s food pioneers. At Mul Yam he serves the freshest seafood he can source and treats it with the utmost respect. This ...

Tagliatelle with Clams and Chorizo

Stephane and I go a long way back, all the way to the hectic kitchen at Daniel. Over the years, he discovered a whole new world of spices. This dis...

Striped Bass With Preserved Lemon

Joan Nathan and Lior Lev Sercarz have a shared passion for Jewish and North African flavors.This recipe features the harissa inspired Izak N.37 whi...