Asparagus and Egg Dressing

There are places that you work, and teams that you were a part of, that are triggered by ingredients and seasons when you work in food.  This egg d...

Butter-Poached Salmon

In French kitchens, butter rules. Here, poaching salmon in butter makes for an indulgent dish that—believe it or not—doesn’t taste too heavy, espec...

Chard Leaf Pie

I had some Swiss chard that looked great and decided to use it instead of phyllo to make this great chicken and rice pie. It's an excellent way to ...

Tomahawk Broccoli

Thick slices of broccoli cook up tender and crisp in the oven. A great use of the Pierre Poivre N7 blend that shows how well it goes with vegetable...

Olive Oil Cake

As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...

Harissa Honey Baked Ham

Sweet and smokey with the added depth of Harissa in the form of the Izak blend, Harissa Honey Baked Ham is an easy way to bring the holiday table t...

Spring Tonic

I infuse Old Tom gin with our Curcumade blend to add earthiness and a subtle spice, then combine it with tonic and Kumquat Compote for a refreshing...

Spiced Cream Cheese and Eggs

Mymi has years of fine dining pastry chef experience making complex and beautiful things.  What I love about Mymi is her pragmatic, Northern French...

Tuna & Caper Deviled Eggs

Like a cross between tuna salad and egg salad, these savory deviled eggs can be served as a main dish at lunch. All you need are a green salad and ...

Carrot Snacking Cake

Snacking cakes are a quick and easy way to make a big batch of delicious, 2 bite sweets. 

Seared Gefilte Fish Cakes

For a modern version of the classic gefilte fish, we adjusted some ingredients and gave them a nice sear. As part of the evolving Passover table (c...

Braised Endive with Orange

I love the savory flavor of tender, caramelized endive finished with orange juice and sherry vinegar.  The addition of Escabeche gives the dish tha...