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This simple prep relies on our Pierre Poivre N7 and Cancale N11 for seasoning. The eggs cook quickly while the steak briefly rests, so everything c...
It's the end of tomato season in most places, and if you grew any yourself, you may have green ones left that will never ripen. This is one of my v...
One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.
This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and col...
This is not a latke, nor is it a René Magritte joke. The recipe uses some latke technique, but there is no egg, or flour (so it's vegan and gluten-...
This is a (slightly) lighter take on some of the steak au poivre style burgers you might see out there. Can be cooked on a flat-top (my favorite), ...
Summer offers so many cooking possibilities but I find that simply cooking or preparing most of the summer produce without the need of an oven or c...
Our Izak spice is essentially a harissa powder, which allows to get the great flavor of harissa without adding moisture to a dish. Because we use s...
Summer cooking is often about speed for me. The last thing I want to do it stand over a hot stove for hours. Thinly sliced steak cooks in a flash; ...
Searing pork chops over medium heat instead of high heat ensures that the meat cooks through evenly and stays juicy. A bit of sugar in the spice mi...
Ground lamb is not used enough even though it is really easy to source. These keftas (patties or meatballs) can be simply grilled or broiled and se...
My wife and I love making these lamb chops since they are so simple. I based the recipe on a Northern Italian preparation, scottadito (which means ...
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