Herbed Gefilte Fish

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with e...

Za’atar Roasted Chicken

On countless visits here before I made Israel my home, I’d buy giant bags of za’atar from the shuk; that way, after I left and no matter where I wa...

Roasted Salmon

A side of salmon can always feed a big crowd, and this recipe—a staple of mine—works well for guests of all ages and palates. Beautiful salmon topp...

Chocolate Halva Macaroons

These macaroons are adapted from Matt Moran's 'When I Get Home'. They are dairy free and Passover friendly! Feel free to substitute any halva flavo...

Matzo Ball Soup

Spices, stuffing, and apples make for a fun twist on traditional matzo ball soup.   

Goldie Falafel

Based on the master recipe we developed for Goldie, this version is not too spicy and lets the subtle chickpea taste come through. Herbs and vegeta...

Two Tacos

We had a beautiful sunny day yesterday and I made breakfast tacos using up some potatoes that were starting to spout, some soft chorizo, and eggs. ...

Carbonara

This is one of the simplest pasta dishes, so much so that I regularly make it while camping. It’s the opposite of fussy, and just requires a bit of...

Beef Kefta

The word kefta usually refers to a meatball or patty. These can be made from various meats and sometimes even lentils and vegetables. They are ver...

Brownies

Chocolate is one of my favorite vehicles for spices. Its sweetness and fat hold flavors nicely, especially when baked into brownies rich with butte...

Rosemary and Garlic Risotto

My version of risotto adds the complex depth of spice at every stage of cooking. Because spices infuse the liquid, water is the base here, not stoc...

Spiced Croutons

Croutons are a great way to use up bread that is going stale or that you're worried will mold before you can eat it. I often use butter when making...