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I grew up eating this dish, and every time I have it I feel a great connection to my Japanese heritage. Of course it doesn't hurt that it's easy to...
I grew up in Israel eating falafel at least once a week. One of the main condiment was amba, made from pickled preserved mango, turmeric and lemon....
This is a classic beverage throughout the Middle East, and a very popular summer drink in Israel. Unsurprisingly, it’s traditionally made without a...
This new dish, blending the flavors of Japanese ochazuke with paella technique, was a delight to create and even more fun to eat. This version is ...
Ribeye is one of my favorite cuts and is fun to cook on a grill. Cooking a steak with a spice crust is a bit different than cooking one that just h...
This classic Spanish recipe is perfect for anytime, whether you are having a snack or serving it before a meal. The 3 key things are great tomatoes...
Malabi is a dessert traditionally made with milk. This vegan version uses coconut milk, allowing more people to enjoy this sweet treat. Chef Shir t...
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...
This is a quick all-in-one dish using our Vadouvan curry and coconut milk. This version is with eggplant, chard, and halibut, but you can substitut...
This clam pasta prep uses the same technique I use for mussels. Cook them uncovered in a single layer in a hot skillet. You still get plenty of jui...
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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