Flour Tortillas

Flour tortillas are one of the best, most versatile, and easiest to make of the flatbreads.  I once had a long discussion with a Mexican grocery ve...

Lamb Kebabs with Fennel and Peppers

Grilling is my go-to method for cooking all year round, even in snow.  These lamb kebabs have some of my favorite ingredients – lamb, fennel, Shaba...

Kumquat Gremolata

If you haven’t tried our kumquats yet, now is the time.  They are just sweet enough, lightly spiced, and perfectly cooked to a delicious texture.  ...

Eggs Benedict La Boite Style

When we were developing dishes for Mother's Day, we wanted to create something that felt special and unique, while being a great dish for breakfast...

Classic Margarita

Our classic margarita has the basics – tequila, triple sec, and lime juice. Then we like to add Lior’s spiced simple syrup.  It’s great to have on ...

Guacamole Three Ways

For chips, toast, or to stuff into a fluffy baked sweet potato - avocado is delicious in all the ways.  Start with an avocado, a few other ingredie...

Chicken Shawarma

Whether you have Shawarma West with its deep earthly flavors with cumin and turmeric or Shawarma East with a more floral blend of allspice and rose...

Texas Soup Beans

This is one of the perfect uses for leftover ham and ham bones, which perhaps you have from Easter. Deeply satisfying and richly textured, it's a c...

Salsa Three Ways (Pico de Gallo)

A great pico de gallo, or salsa recipe full of freshly cut tomatoes and a few other ingredients is a must have in everyone’s arsenal.  With chips, ...

Bean, Herb, & Noodle Soup

"This hearty soup is wonderful whenever there’s a chill in the air, but it’s customary to eat it for Nowruz, the Persian New Year celebration that...

Lemony Chicken Broth

I drink chicken broth every morning and the Persian Lime (limon omani) in Isphahan has a bright, lemony flavor that retains its earthy acidity to m...

Carbonada (Beef & Pumpkin Soup)

This South American soup includes chunks of beef and pumpkin, plus plenty of hearty vegetables, all in a rich broth. My Argentinian friend taught m...