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I love grilling marinated meats. I hate disposing of marinades, it just feels wasteful. So I made a marinade that's mostly dry, with big chunks of ...
This zesty and herbal take on potato salad incorporates fresh produce and herbs, some pantry staples, and our Greek-inspired Chios N27 blend.
Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a grea...
Matzoh balls are most likely served on every jewish table during passover, and not to mention every serious dinner year round. It occurred to me th...
This is something my wife and I will make on the weekends to keep in the freezer for easy weekday dinners. My son Max loves them, the ingredients t...
I love finding new uses for familiar spices. In this dish, za'atar supplies acidity, a grounding bitter note, and rich toasty flavor from the sesam...
Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs ...
The first time I had this dish was in a restaurant in Clifton, New Jersey. My wife and I were on our way to see her mom in Pennsylvania and we stum...
I'm fascinated with the way Alan combines the essence of Japanese, American and Hawaiian cuisine at his eponymous restaurant. My Chios N27 spice bl...
My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and t...
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