Shredded chicken tacos infused with ancho chiles and spices.
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Chicken breasts seasoned with crushed nigella seeds, with a boat-shaped pocket stuffed with spiced spinach and tomato mixture. Braised in a white wine sauce perfect for dipping and drizzling over everything.
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Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.
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Roasted pumpkin wedges drizzled with a super flavorful paprika oil, then topped with herbs, parm and crunchy paprika-spiked pumpkin seeds. See notes for suggestions to prep ahead for a party, and/or to make this vegan.
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Classic Ethiopian dish with chicken parts simmered in Berbere-seasoned clarified butter and red wine, with red onions, garlic, and ginger.
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A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.
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Rice bowls made with shredded Chicken Adobo and sauce on top of garlicky brown rice with spinach, spring onions, cilantro, Aleppo pepper and toasted almonds.
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Chicken poached in vinegar and soy sauce with garlic, bay leaves and black peppercorns, then broiled dark and crispy. A super-flavorful classic Filipino dish that’s simple to make. Plan ahead to make rice bowls with the leftovers…
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Roasted asparagus with lightly sauteed spring onions in a warm champagne vinaigrette with bacon and preserved lemons, topped with herb leaves and toasted pine nuts.
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Indian chicken curry with coconut milk and spices, topped with curry leaves and red onions fried in coconut oil. This dish is a classic Sunday supper in the southern coastal province of Kerala, India.
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Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
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A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
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Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky, spunky and addictive.
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Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.
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Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
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A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.
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Easy baked chicken with the sweet tang of apricot juice and Worcestershire umami. Super simple prep, then nearly all the cooking time is hands-off.
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Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
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A Sonoran-style all-guajillo chile sauce for enchiladas, seasoned with Mexican oregano.
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Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
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