Katama Bread

My version of the Kyrgyz onion-stuffed flatbread is greatly simplified. No yeast, no kneading, and only a few ingredients. It's a great blank canva...

Spiced Croutons

Croutons are a great way to use up bread that is going stale or that you're worried will mold before you can eat it. I often use butter when making...

Oven Baked Bagna Càuda

I grew up eating fondue when we spent time with my grandparents in Germany, and have many fond memories of dipping bread in cheese and occasionally...

Luberon Eggs

This recipe is from reader Robert Kostes. He makes them every week and they are quick, easy, and delicious.     

Easy Puff Pastry - Empanadas

I love eating puff pastry almost as much as I dislike making it. I mentioned this to a customer and she shared a recipe with me from an old book b...

Spring Panzanella

Spring is here, so to celebrate I made a big bowl of croutons for dinner. Panzanella is a Tuscan dish normally associated with summer and tomatoes,...

One Pan Chicken

This time of year I look for excuses to turn on the oven and enjoy a warmer kitchen in the evenings. This dish is one for busy nights where all I w...

Luberon Lamb Daube

Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs ...