Juniper & Orange Cured Salmon

Combining piney juniper berries and rosemary with orange results in a blend that’s reminiscent of mulled wine and other wintery treats, making this...

Tomato-Glazed Rack of Lamb

Eggplant goes tender in the oven and soaks up rich, meaty juices when roasted under a rack of lamb. This is an ideal centerpiece for any Italian- i...

Red Rubbed Baby Lamb Chops

This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—the...

Crunchy Fried Potato Gratin Cubes

The only thing better than a potato gratin is one fried crisp at the edges. When you let the cut sides of compressed cubes sizzle in fat, all the l...

Potato Gratin

This gratin is kind of French. It has the requisite butter, milk, and cream, but I use onions too—a debated addition—and, of course, spices. To inf...

Baked Penne

This old-school style of baked penne—coated with classically spiced red sauce, mozzarella, and Parmesan—is pure comfort food. My nostalgia for it c...

Oil Cured Labneh

These delicious treats are so easy to make yourself. All you need is yogurt, time, and good olive oil. The last for months in the fridge, and are g...

Eggplant Baked Penne

Olives and feta cheese add briny saltiness to this pasta, while the eggplant softens to tenderness while retaining a little bite. 

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...

Og Spice Blend

Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio he...