Crumb-Crusted Smoky Pork Chops

Similar to schnitzel, these pork chops have a lighter crunchy crust, smoky with pimenton, hot with Aleppo pepper, and aromatic with coriander.

Stovetop Chicken Paella

The rendered fat from browned chicken thighs seared in the pan before cooking the vegetables seasons every part of this paella. This recipe is ...

Fish & Chips (Technically)

Haha yes I know. For this dish I take a can of high quality tuna, top it with a bit of Japanese mayonnaise and Piment d'Espelette, then olive oil f...

Roasted Mixed Vegetables

I used to be all about high-heat roasting, but the great chef Ana Sortun taught me to “slow it down, let it cook.” That lesson applies here. By roa...

Braised Collards & Black-Eyed Peas

This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...

Creamy Carrot Pasta

Using the Creamy Carrot Soup recipe, you can create a pasta sauce that kids—and adults—will love. Its natural sweetness is irresistible and complex...

Smoky Chickpeas

While canned chickpeas are passable, they’ll never be as tasty as these freshly cooked ones. I like to cook chickpeas just to have them around. The...

Creamy Carrot Soup

The magic of this soup is that it’s creamy without any cream. When the vegetables are blended together, they develop a luxurious silky texture and ...

Spicy Delicious Potato Salad

This is one of the winning recipes from our recent Spice Challenge. Created by reader Sylvia Lavietes, this is a step up from your usual potato sal...

Baked Feta with Tomatoes

This is one of the winning recipes from our recent Spice Challenge. Created by reader Elise Poeana, this dish features a smoky chili blend.

Muhammara

This spread is a great way to showcase the flavors of tahini and roasted peppers. Thank you to our friends at Seed + Mill for the recipe. 

Beach House Paella

My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...