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...

Hawayej Halibut

For this recipe I make a simple sauce using fresh lemon, tomatoes, and dry sliced garlic. It comes together quickly and is a great way to enjoy fis...

Fennel Pollen Cured Salmon

So Instacart delivered 5 bunches of bananas instead of one bunch of 5, and forgot the fresh dill? No worries if you have fennel pollen on hand. Fen...

Green Chraime

One of the most delicious and beloved dishes in Israeli cuisine is Chraime - a spicy fish stew with the deep flavor of tomatoes. In our seasonal ve...

Oven Baked Bagna Cauda

I grew up eating fondue when we spent time with my grandparents in Germany and have many fond memories of dipping bread in cheese and occasionally ...

Beach House Paella

My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...

Espelette Crab Toast

Piment d’Espelette harvest is finished for the year and winter Mexican avocados are here, so I started thinking about how to combine two great thi...

Black Bass Couscous

This recipe is a real tribute to Persian cuisine. The dried lime peel in the Isphahan N.1 spice blend has an intense, sweet-citrusy flavor that enh...

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...