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Olive Oil Challah with Olives and Rosemary
Sauteed Green Beans with Shallots and Pine Nuts
Kale Pasta with Capers and Olives
Plum Cake with Vanilla and Cinnamon
Chicken with Dates and Saffron
Blueberry and Peach Clafoutis
Tomato Cobbler with Rosemary and Gruyere Biscuits
Shakshuka with Kale, Mushrooms and Feta
White Gazpacho with Grapes and Almonds
Adas Polow (Persian Rice and Lentils)
Charred Peaches with Vanilla Honey Labneh and Pomegranate
Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
Roasted Eggplant with Tahini, Beets and Chickpeas
Fruity and Floral Sephardic Inspired Sangria- Two Ways!
Spring Shakshuka with Ramps, Herbed Yogurt and Spiced Butter
Grilled Kofta with Eggplant and Tomatoes
Jallab (Lebanese Drink with Date Molasses and Rose Water)
Chopped Kale and Chickpea Salad with Creamy Tahini Dressing
Lahmacun (Turkish Pizza) with Chopped Salad and Herb Tahini Sauce
Apple and Cranberry Charoset for Passover
Quinoa Salad with Roasted Beets, Blood Orange and Feta
Chicken Saltimbocca with Speck and Herbes de Provence
Chicken Tagine with Preserved Lemons and Olives
Savory Bread Pudding with Leeks, Mushrooms and Gruyere
Lebanese Hashweh Rice (Spiced Rice with Ground Beef and Pine Nuts)
Pear and Pomegranate Crumble
(Pressure Cooker) Butternut Squash Risotto with Saffron and Brown Butter
Roasted Garlic and Herb Focaccia
Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans
Grilled Shrimp Salad with Citrus and Fennel
Rustic Swiss Chard Tart with Sumac and Ricotta Salata
Turkish Kofta Kebab (Grilled Beef and Lamb Skewers)
Raspberry and Citrus Mezcal Cocktail
Eclairs and Lasagna
Sephardic Spinach Pie with Parmesan and Feta
Slow Cooker Cuban Inspired Brisket with Sazon and Chiles
Shrimp Scampi with White Wine and Parmesan
Pan Seared Pork Chops with Garlic and Thyme
Penne Alla Vodka with Parmigiano and Fresh Oregano (Vodka Pink Sauce)
Cioppino (Seafood and Tomato Stew)
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