Oven-Roasted Artichokes

History tells us that Jews were among the first to consider artichokes as food rather than a weed. Confined to the ghetto in Rome nearly two thousa...

Herbed Gefilte Fish

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with e...

Chocolate Halva Macaroons

These macaroons are adapted from Matt Moran's 'When I Get Home'. They are dairy free and Passover friendly! Feel free to substitute any halva flavo...

Matzo Ball Soup

Spices, stuffing, and apples make for a fun twist on traditional matzo ball soup.     

Goldie Falafel

Based on the master recipe we developed for Goldie, this version is not too spicy and lets the subtle chickpea taste come through. Herbs and vegeta...

Carbonara

This is one of the simplest pasta dishes, so much so that I regularly make it while camping. It’s the opposite of fussy, and just requires a bit of...

Beef Kefta

The word kefta usually refers to a meatball or patty. These can be made from various meats and sometimes even lentils and vegetables. They are ver...

Brownies

Chocolate is one of my favorite vehicles for spices. Its sweetness and fat hold flavors nicely, especially when baked into brownies rich with butte...

Rosemary and Garlic Risotto

My version of risotto adds the complex depth of spice at every stage of cooking. Because spices infuse the liquid, water is the base here, not stoc...

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...

Tahina Sauce & Israeli Coleslaw

This is a two-in-one recipe. First we make a tahina sauce, then use it with Coquelicot to dress cabbage to make a delicious twist on coleslaw.   

Spice Crusted Short Ribs

Most of the cooking is hands off, and you'll be left with plenty of flavorful leftovers