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Our classic margarita has the basics – tequila, triple sec, and lime juice. Then we like to add Lior’s spiced simple syrup. It’s great to have on ...
I love halva and tahini, and put them together with coconut to make these delicious macaroons. We call them halvaroons, and they are delicious and ...
Putting diced chicken thighs into the pot with vegetables turns this into a satisfying chicken soup that is so quick to make, you can easily toss ...
The Gin Sonic is a variation of the traditional G&T that's popular in Japan, replacing half of the tonic with seltzer (hence sonic). I winteriz...
The distinctive tang of pomegranate powder and limon omani is balanced by the sweetness of dried figs and pomegranate molasses in this take on roas...
Ginger’s heat accentuates peach’s sweetness, especially when combined with heady cardamom and cloves. You can make this with nectarines as well. I ...
Who doesn't love a lassi (pronounced luh-see by the way). Mangoes are in season and plentiful right now, so I usually have some ripening on my coun...
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...
This is my Passover take on lemon bars. A chewy coconut cardamom macaroon base with silken lemon curd baked on top. Made in a cake pan and sliced i...
Plain and simple, smashed potatoes are the best potatoes. Combining the best aspects of all preparations, you boil baby potatoes for the creaminess...
Turmeric, ginger, and cardamom—three common ingredients in curry—bring warmth and a welcome bitterness to this soup, while coconut milk adds ri...
When I had to create a banana bread recipe for a baking magazine, I realized that banana bread is the perfect vehicle for the heat of pepper or chi...
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