Crème Anglaise Eggnog

For me a great eggnog is unapologetically rich and simple, basically a boozy custard. I start by making a custard (crème Anglaise), which can be us...

Cardamom and Ginger Peach Crisp

Ginger’s heat accentuates peach’s sweetness, especially when combined with heady cardamom and cloves. You can make this with nectarines as well. I ...

Chocolate Shortbread Sandwiches

Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...

Hazelnut Chocolate Babka

Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....

Spring Pea Orecchiette

Spring is well underway now, with most of the early blossoms done in my neighborhood. And as much as frozen peas are nice there is nothing quite li...

Macaroni & Cheese

My son Max is going to be 4 soon, and like many parents of young kids I make a lot of macaroni and cheese. My version relies on a couple simple tec...

Shortbread

I make cookies so I have cookies to eat—and not just any cookie, but a French sablé, my favorite buttery shortbread that I enhance with olive oil ...

Penja Seared Scallops

Scallops are sustainable, healthy, and delicious. This recipe is ready in moments and makes use of in-season mandarins and a blend from the Spice C...

Billows & Thieves

Former Bonnie bar director Mike Di Tota’s wife, Chelsea, doesn’t drink, and this was her favorite cocktail on his menu. When I met her at the bar t...

Riviera Veggie Bites

This is something my wife and I will make on the weekends to keep in the freezer for easy weekday dinners. My son Max loves them, the ingredients t...

Blackened Spinach Bread Pudding

I love bread pudding but am not always in the mood for something sweet. This recipe is inspired by a dish I had in New Orleans, and by Lior's pkail...

Lemon in the Coconut

Unlike Harry Nilsson, who “put a lime in the coconut”, I've chosen lemon, and hope you'll “drank ‘em bot’ up” in this tropical rum punch.