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...

Broiled Ribeye

Sometimes, all you need is a great steak and the ribeye is one of the best cuts for this. For some reason, people always seem to make a big fuss ab...

Lemony Matzoh Ball Soup

After many years and so many versions this is my go-to for fluffy, flavorful matzoh balls with great texture.  Using hot water in the mix and simm...

Swedish Meatballs

Braised meatballs are one of the most comforting foods in the world. Pair them with a creamy sauce and a starch and you pretty much have heaven on ...

Silan Roasted Ribs

Silan (date molasses) brings not only sweetness to a dish but also a nice savory note and deep flavors, which pair wonderfully with slow-roasted ri...

Crab & Artichoke Dip

Growing up in California I always awaited those brief months when the Dungeness crab and artichoke seasons overlapped. This dish is my effort to re...

Quick Pan Jams

Jam made from fresh seasonal ingredients is an amazing treat.  This quick pan jam makes preserves easy to whip together without Monica Geller takin...

Pepper Grilled Ribeye and Carrots

You can never have enough flavor in your arsenal when grilling or roasting with single step spices. No mixing, no grinding, just marinate or sprin...

Fig Focaccia

This delicious, savory focaccia courtesy of the Israeli celebrity Chef Yisrael Aharoni is a great way to celebrate fig season.  The bread itself is...

BLT with Ayala Tomato Jam

Bring your BLT up to the next level, or 2, while holding on to summer with Ayala Tomato Jam.  

Arugula Zucchini Pesto

Zucchini gives great creamy body to this nutty, lower oil, arugula pesto. Seasoned with ground Pierre Poivre, the light and refreshing pesto gains...

Pierre Burrata Caprese

Ripe and juicy heirloom tomatoes are everywhere this time of year, and this classic way to enjoy them is always a treat. I lay a bit of Pierre Poiv...