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...

Fauxlafel Sandwich

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...

Zucchini Bread

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...

Saagshuka

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...

Salmon Escabeche

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...

Massalis Mussel Pasta

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...

Chutney Chicken

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...

Kemuri

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...

Pea and Asparagus Risotto

All the flavors of spring come together in this risotto. Dried basil, mint, and tarragon rehydrate during the simmer for an intensely herbaceo...

Chaat Masala Avocado Toast

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...

Ararat Reubens

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...

Garden Hummus

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...