Jambalaya

My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...

Eggplant Kibbeh Nayyeh

This is a spin on a classic from near where I grew up. This Lebanese dish is often served as a large pie, but in Northern Israel is done as small b...

Chili Oil

Here's one of my takes on chili oil. I heat fresh aromatics and whole spices to infuse the oil with their flavor, then strain them and mix in a ric...

Gyoza

Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...

Burrata, Tomato & Olive Salad

You really do not need much to serve a great burrata. This recipe offers a quick and simple way to create a 5 minute salad for a side dish or appet...

Guacamole

For me guacamole is at its finest when it is simple. Just a bit of spice, salt, and crunch allows the delicate flavor and opulent texture of avocad...

Shabazi Roasted Leeks

Leeks are not just for soup! There is something to be said about the classic French leek vinaigrette and gratin. This simple cooking technique will...

Roasted Mixed Vegetables

I used to be all about high-heat roasting, but the great chef Ana Sortun taught me to “slow it down, let it cook.” That lesson applies here. By roa...

Valentine's Day Brunch

Here is our Valentine's Day Brunch! These 4 recipes have a lot of ingredient overlap, are easy to make, and are all vegetarian. It's a perfect way ...

Soixante Quinze (French 75)

This version of the classic French 75 cocktail (Soixante Quinze is French for seventy-five), uses simple syrup infused with our Mishmish N.33 blend...

Winter Ratatouille Pizza

Here's an adaptation of our summer pizza! The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely crunch to salads, yogurt, a...

Blood Orange Fruit Salad

I think that citrus should be in as many dishes as possible, and I am always excited for blood orange season. This recipe is the proof that making ...