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Spanish tortilla is a great thing to make for parties, but also perfect for dinner or a simple snack. And since it’s equally delicious served hot o...
I love this time of year here in Brooklyn. Summer vegetables abound, and fresh herbs and radishes are returning now that the heat has died down. Th...
Green olive and saffron make a great condiment supported by the green chili flavor of jalapeño peppers. Rounding out with olive oil and lemon zest...
I love cooking salmon on a grill because the size of the cooking surface allows you to cook a whole fillet at once. I have a few tricks that ensure...
Eggplant and herbs in a fragrant Penang Coconut Curry sauce with hot rice or crispy baguette – make extra so you have some for lunch the next day.
Fresh mussels and herbs in a fragrant Penang Coconut Curry broth with hot rice or crispy baguette – sharing optional.
A zesty aioli with pickled mango and espelette pepper, amba aioli is great as a condiment or ingredient.
Amba Aioli makes this delicate jumbo lump crab cake rich and luxurious. Layered into a rich and soft brioche bun with pickles, avocado, greens, and...
Amba Aioli makes this delicate jumbo lump crab cake rich and luxurious.
This started as a way to use up leftovers, but I enjoyed it so much I now make it regularly. Lump crab meat, lemon zest and juice, artichoke hearts...
The mild sweetness and earthy turmeric of our Massalis blend is a natural match for seafood. In this dish I pair pan roasted mussels with pasta, co...
Haha yes I know. For this dish I take a can of high quality tuna, top it with a bit of Japanese mayonnaise and Piment d'Espelette, then olive oil f...
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