Chard Leaf Pie

I had some Swiss chard that looked great and decided to use it instead of phyllo to make this great chicken and rice pie. It's an excellent way to ...

Winter Avocado Toast

I grew up in California and this was a regular food for us, and fairly inexpensive during avocado season. Nowadays avocado time is pretty much anyt...

Za’atar Roasted Chicken With Lemons & Olives

Za’atar refers to both the dried leaves of the za’atar plant as well as a blend made with those leaves, sumac, and sesame seeds. Here I start with ...

Za'atar Roasted Branzino

Cooking a whole fish seems intimidating for some but is actually super easy, simple, and a great dish to master. Once you figure out the time and t...

Radicchio with Zaatar and Olive

Grilled or pan roasted radicchio get a roasted flavor while remaining crisp.   

Heirloom Tomato and Grilled Haloumi Salad

Great tomatoes and grilled haloumi go well with a drizzling of za'atar vinaigrette and fresh herbs.

Za'atar Vinaigrette

Herby Za'atar, full of nutty sesame seeds, and so much sumac flavor makes a great vinaigrette.  With bloomed herbs and spices, fruity olive oil, an...

Labne & Lemon Tartine

Tartine is a just fancy name for toast. It is my go-to as a snack, lunch, or hors d'oeuvre. You can make it with fresh bread or use a day or two ol...

Za'atar Seared Hamachi

Seared tuna loin was and probably still is a thing, so why not do the same with Hamachi? This beautiful firm fish is often served raw as sashimi or...

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...

Za'atar Pasta

I love finding new uses for familiar spices. In this dish, za'atar supplies acidity, a grounding bitter note, and rich toasty flavor from the sesam...

Silan & Za'atar Roasted Chicken

When you make chicken every week you need to think of some new flavor combinations or else you get some funny faces from your family members!  I l...