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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...
Deep fried foods are something that I rarely make at home due to the mess and prep-time, so I came up with this idea for making a quick falafel-ish...
Sweet enough to be a breakfast treat and savory enough for a cheese board, this fluffy cake combines thyme with the faint anise scent of carawa...
Here's a two part recipe, first I make my version of saag (stewed and pureed greens), then cook eggs in the puree shakshuka style, before topping w...
All you’re doing here is partially cooking salmon until it’s medium-rare, pouring over a vinaigrette—whose acid finishes the “cooking”—and smashing...
The mild sweetness and earthy turmeric of our Massalis blend is a natural match for seafood. In this dish I pair pan roasted mussels with pasta, co...
Expanding on one of my new favorite ways to cook chicken thighs (placing a flavorful sauce under the skin), this dish uses one of my favorite produ...
This name means smoke in Japanese, and is a very simple cocktail. Dark honey, bitters, scotch, and a grain of Smoked Salt N8. It's perfect for a co...
All the flavors of spring come together in this risotto. Dried basil, mint, and tarragon rehydrate during the simmer for an intensely herbaceo...
I use my chaat masala blend to flavor a dish that almost everyone knows nowadays. The crunch, spice, and brightness bring out a whole new dimension...
Full circle. Our Ararat N35 blend is inspired by the flavors of pastırma, which is the progenitor of pastrami. In this recipe I use the blend to fl...
I have no idea why I don’t eat this daily. It’s probably my favorite hummus. I first gather all of my ingredients in a bowl to taste and adjust sea...
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