Roasted Brussels Sprouts with Hazelnut and Mint

I must admit that until I moved to the US nearly 20 years ago I was not a fan of Brussels sprouts, but things have changed. I am now a big fan and...

Vadouvan Shrimp Pad See Ew

We know you have shrimp in the freezer, an egg, that bunch of scallion needs to get used, and now we have refrigerated pad see ew (wide rice noodle...

Savory Pancake

I love making savory pancakes for breakfast, and have been turned on to the simplicity and ease of complete pancake batter (where you just add wate...

Roasted Winter Squash Seeds

May is a peculiar time. Veggies have started to hit their stride, but there is still the occasional shade of winter. I usually end up making squash...

Crispy Potato Skins

I cook potatoes pretty frequently (maybe it's a side-effect of being half-German), and I love the skins. Whenever I peel more than a potato or two ...

Butternut Squash & Vadouvan Soup

A smooth and velvety Butternut Squash soup is made even richer by using Vadouvan N.28. With the addition of leeks, apples, and brown sugar this sou...

Easier Enchiladas

My son loves these (though he calls them tacos). This recipe simplifies the enchilada process and can be ready in about a half-hour, start to finis...

Halibut Eggplant Curry

This is a quick all-in-one dish using our Vadouvan curry and coconut milk. This version is with eggplant, chard, and halibut, but you can substitut...

Easy Puff Pastry - Empanadas

I love eating puff pastry almost as much as I dislike making it. I mentioned this to a customer and she shared a recipe with me from an old book b...

One Pan Chicken

This time of year I look for excuses to turn on the oven and enjoy a warmer kitchen in the evenings. This dish is one for busy nights where all I w...

Potato and Apple Gratin

A cool-weather mix of potatoes, apples, and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41 to supply both salt and savory n...

Lamb and Spinach Parmentier

I created my Vadouvan spice blend for Daniel Boulud many years ago. It is always exciting to see what new uses the chefs at Daniel have for it as t...