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One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.
This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food. It uses the stems from collards and ca...
This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and col...
My friend Asya Ghafarshad’s parents immigrated to the US from Afghanistan in the 1960s. Asya was born in the US and her mom tells her stories of gr...
A simple twist on a classic Old Fashioned, using date syrup in the place of sugar and our golden-yellow Mishmish N33 blend instead of cocktail bitt...
Sometimes all you want is a great steak. Ribeye is one of my favorite cuts. For some reason it always seems complicated and a big fuss but it shoul...
This is not a latke, nor is it a René Magritte joke. The recipe uses some latke technique, but there is no egg, or flour (so it's vegan and gluten-...
This is a simple recipe for beef kebab that can be grilled or baked as a meatball. You can play with different spices using the same method and ma...
This is a (slightly) lighter take on some of the steak au poivre style burgers you might see out there. Can be cooked on a flat-top (my favorite), ...
There is nothing like a hot fresh pita. It is simple to make and can be cooked in a pan if you do not have a grill. You can top it with any spice ...
Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...
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 ...