Green Shakshuka

A common alternative to the iconic tomato-based shakshuka is one made with wilted greens. Here the greens taste even more savory with the trio of c...

Sweet Potato Walnut Gratin

Melted cheese covers this walnut-studded puree. The salty notes of cheddar complement the earthy sweetness of the sweet potatoes nicely. Together, ...

Urfa and Aleppo Harissa

There are many ways to prepare harissa.  The traditional way is to soak dried chilis and puree.  This is a modern version of Urfa and Aleppo blende...

Vegan Fennel "Aioli"

Soft braised fennel replaces egg in this vegan aioli, which is as creamy and smooth as mayonnaise, but with complex flavors from the spiced vegetab...

Zucchini Flatbreads with Caraway Seeds

Mild zucchini gets a boost from the savory pop of caraway seeds and the nuttiness of mahleb (ground cherry seeds). A hint of rose’s aroma and pomeg...

Zucchini Bread

Sweet enough to be a breakfast treat and savory enough for a cheese board, this fluffy cake combines thyme with the faint anise scent of carawa...

Avocado Zhug

I've been regularly making zhug, which you may also know as zahawiq, ever since I first had it with a Yemeni friend more than 20 years ago. In an o...

Caramelized Fennel Salad

You can make this salad right after cooking and cooling the fennel, or up to a week later. The saltiness of the olives and cheese is really nic...

Lablebi

Lablebi, sometimes also transliterated as lablabi, is a Tunisian chickpea stew often eaten for breakfast. I hadn't had any in a long time (the firs...

Seared Salmon

Salmon skin is delicious when pan-seared—it becomes as crisp as a potato chip—and it’s even tastier when it’s crusted with spices. Those same spice...

Creamy Slaw with Labne Tahini Dressing

In my version of a creamy slaw, labne and tahini replace the traditional mayonnaise. The labne has a tangy edge and the tahini a nutty richness tha...

Citrus-Braised Short Ribs

When I was a chef at Daniel Boulud’s restaurant Daniel, I cooked four hundred pounds of short ribs a week. For a long time after I left, I coul...