Beet, Pistachio, and Mint Salad

Having a pantry of great ingredients at your fingertips can turn an earthy beet into a fresh and satisfying salad full of flavor. Smoked salt adds ...

Roasted Duck Salad

I love duck and so should you. Borneo complements this dish well with its floral finish of long pepper, mace, and lavender.  Warm duck breast with...

The Edible Seder Plate

We updated the symbolic seder plate with delicious items to emphasize the respect and appreciation for gathering together to reflect on where we ca...

Celery Root, Fennel, and Apple Salad

I love celery root and this is my version of the classic salad.  Instead of mayonnaise, the dish is dressed with creamy labne balanced with calaman...

Cider Vinegar–glazed Pork Chops

The classic combination of pork and apples develops layers of flavors here—from tangy apples to sweet raisins to tart apple cider vinegar. The warm...

Bloody Marion

The secret to a great Bloody Mary is the seasoning, so Jim Meehan asked renowned spice blender Lior Lev Sercarz to create custom spice blends for ...

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....

Tarragon & Citrus Roasted Vegetables

Cut citrus wedges—preferably organic and unwaxed—infuse the vegetables with their juices during roasting, and their peels become tender and tas...

Giuggiulena - Sicilian Sesame Candy

One of my favorite places in the world, Sicily, is home to deceptively simple cuisine that reveals deep layers when you start digging. This candy i...

Char Siu Barbecue Pork Buns

Believe it or not, you don’t find ovens in most Taiwanese households. If there is one, it’s likely the oven is used as another “cabinet” to store p...

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...

Fruit Caponata

As you may know, I’m a huge fan of Sicily and their regional cuisine. My wife and I had many servings of caponata as we traveled the island, and th...