Chili Oil

Here's one of my takes on chili oil. I heat fresh aromatics and whole spices to infuse the oil with their flavor, then strain them and mix in a ric...

Gyoza

Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...

Guacamole

For me guacamole is at its finest when it is simple. Just a bit of spice, salt, and crunch allows the delicate flavor and opulent texture of avocad...

Shabazi Roasted Leeks

Leeks are not just for soup! There is something to be said about the classic French leek vinaigrette and gratin. This simple cooking technique will...

Soixante Quinze (French 75)

This version of the classic French 75 cocktail (Soixante Quinze is French for seventy-five), uses simple syrup infused with our Mishmish N.33 blend...

Chicken over Apples

An easy way to warm your home, this meal is one for busy nights where all I want to do is have a glass of wine and not think of doing dishes. The s...

Seared Salmon

Salmon skin is delicious when pan-seared—it becomes as crisp as a potato chip—and it’s even tastier when it’s crusted with spices. Those same spice...

Radish and Kale Salad

Salt pulls a lot of the bitter and hot compounds from radishes and kale, taming them. Pair these two vegetables with creamy tahini, bright lemon, a...

Chocolate & Avocado Mousse

This dish is both gluten and dairy free, making a decadent dessert that can be enjoyed by pretty much anyone. The avocados fade into the background...

Beef & Citrus Stew

Making stews is one of my favorite things. It is a one pot meal and they also freeze really well for these weeks or days when you have less time to...

Roasted Whole Fish

Whole fish are easy enough for a child to make—I know because that’s when I first cooked one. After fishing with my dad, I’d stuff the trout we cau...

Shrimp Salvador

Who does not like shrimp?! I always try to buy whole fresh shrimp that have not been peeled. You can make great stock or sauce from the peels like ...