Pickled Persimmons

I grew up eating persimmons as a snack, often with yogurt and toast (it's a Japanese thing). Isphahan is bright (limon Omani), savory (garlic), and...

Autumn Margarita

A few simple twists carry a classic summer cocktail gracefully into fall. Mishmish N.33's honey, lemon, and saffron amplify the lush spiciness of a...

Vegetable Chorizo Penne

A delicious intersection of carbonara technique and bright Catalonian flavors. Fun to make and packed with healthy veggies, without compromising on...

Lamb and Spinach Parmentier

I created my Vadouvan spice blend for Daniel Boulud many years ago. It is always exciting to see what new uses the chefs at Daniel have for it as t...

Spiced Honey Cake

Thinking of Rosh Hashanah and all the following holidays brings back great memories of growing up in Israel and the Galilee in particular. Visions ...

Grilled Ratatouille Pizza

Summer vegetables and fresh pizza dough both do great on the grill. The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely c...

Chicken Liver Mousse

Recipe by Executive Chef Yehuda Sichel

Crunchy Choux

These classic French pastry puffs are perfect vessels for both sweet and savory fillings. The addition of a sablée allows them to rise even further...

Boquerones and Egg Salad

This easy appetizer is a fun twist on egg salad served in the style of montado (Spain’s version of crostini). It reflects the Franks’ philosophy o...

Grilled Vegetable Couscous Salad

Michelle Bernstein, James Beard Award winning chef and author of Cuisine a Latina, uses Tangier N.23 as a floral, sweet and savory spice addition t...

Braised Short Ribs

For these coffee braised short ribs, Michael Solomonov, chef at Zahav Restaurant and author of Zahav: A World of Israeli Cooking, uses Sheba N.40 w...

Striped Bass With Preserved Lemon

Joan Nathan and Lior Lev Sercarz have a shared passion for Jewish and North African flavors.This recipe features the harissa inspired Izak N.37 whi...