Chard Leaf Pie

I had some Swiss chard that looked great, and decided to use it instead of phyllo to make this great chicken and rice pie. It's an excellent way to...

Coconut Curry Dal

Dal has probably been the most constant thing in my life. Okay, kidding - I love my family and friends too - they've been around. But let me tell y...

Eggplant Carpaccio

Eggplant Carpaccio by Ezra Kedem

Cabbage and Apple Slaw

A hearty raw vegetable slaw holds well in the refrigerator, making this trio of cabbage, apples, and carrots ideal as a quick make-ahead salad or s...

Japanese Curry

I grew up eating Japanese curry (it’s one of the most popular meals to cook at home in Japan). It’s a curious dish when you actually look at the i...

Creamy Carrot Soup

The magic of this soup is that it’s creamy without any cream. When the vegetables are blended together, they develop a luxurious silky texture and ...

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 ...

Cajun Kraut Cakes

For most of my life I’d been dead set against instant just-add-water pancake mix. My wife and two year old son had me see the light, after all who...

Sweet and Spicy Eggplant Relish

In this recipe, the Marrakesh N6 spice blend brings sweet and savory notes to the vegetables and honors the tradition of Moroccan cuisine. The coar...

Summer Borscht

Beets are available in abundance now, and this soup perfectly showcases their earthy richness and gentle sweetness. Serving a soup cold can be a c...

Spring Panzanella

Spring is here, so to celebrate I made a big bowl of croutons for dinner. Panzanella is a Tuscan dish normally associated with summer and tomatoes...

Shakshuzza

Back in 2017 I shared my recipe for shakshuka, and since my son Max was born in March we’ve made it quite a few times. I make big batches and free...