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...

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...

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...

Primo Mary

This loaded and lightly smoky bloody mary gets much of its flavor from one of our favorite hot sauces, Primonition, made with our spices. The garni...

Jambalaya

My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...

Eggplant Kibbeh Nayyeh

This is a spin on a classic from near where I grew up. This Lebanese dish is often served as a large pie, but in Northern Israel is done as small b...

Guacamole

For me guacamole is at its finest when it is simple. Just a bit of spice, salt, and crunch allows the delicate flavor and opulent texture of avocad...

Shabazi Roasted Leeks

Leeks are not just for soup! There is something to be said about the classic French leek vinaigrette and gratin. This simple cooking technique will...

Roasted Mixed Vegetables

I used to be all about high-heat roasting, but the great chef Ana Sortun taught me to “slow it down, let it cook.” That lesson applies here. By roa...