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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...
Whole fish are easy enough for a child to make—I know because that’s when I first cooked one. After fishing with my dad, I’d stuff the trout we cau...
Who does not like shrimp?! I always try to buy whole fresh shrimp that have not been peeled. You can make great stock or sauce from the peels like ...
Tahina is one of my favorite sauces, and things to eat. Very few people use it for cooking. The challenge is not to use high heat since it can "bre...
Poaching salmon keeps it extremely moist and makes it silky and flavorful— it’s also incredibly easy and takes very little time to cook. Unlike mos...
This is an easy and quick weeknight meal that's mostly pantry ingredients. It's ready in about a half hour, and is also perfect as a blank canvas f...
Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe i served it with one of my favorite w...
Growing up half-Japanese you eat a decent bit of tuna, though not as much as people would expect, and usually not as sushi! This recipe is adapted ...
Seasoned with our Riviera Herbs blend, this recipe from chef Eric Ripert is a perfectly fresh and delicious meal for a summer afternoon. If you're ...
This salmon ceviche is simple to prepare but with complex flavors, chopped lemon balances the rich fish.
Our Izak spice is essentially a harissa powder, which allows to get the great flavor of harissa without adding moisture to a dish. Because we use s...
This new dish, blending the flavors of Japanese ochazuke with paella technique, was a delight to create and even more fun to eat. This version is ...
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