Tunisian Lamb, Eggplant and Chickpea Stew

Have I ever said how much I love the combination of eggplant with lamb?
To me, it is a match made in heaven.
The rich flavor and tender chew of the lamb goes perfectly with the velvety, melting quality and delicate scent of the eggplants, and the way in which eggplants soak up oils and […]

Eggplants So Sensual That They Made the Imam Faint

I love me some eggplant, and I love them every way you can make them. I like them battered and deep fried, with a tomato sauce. I like the little Asian ones braised in a Thai curry sauce, or stir fried with a Chinese garlic sauce. I love them in baba ganoush. I love them […]

A Simple Sauce For Two Different Baked Fish

I have always been partial to baked fish; ever since I made psari plaki for the first time as a poor college student in my first apartment, with fresh trout a fisherman friend had given me for free, I was hooked. I decided to make the psari plaki for the first time because there are […]

Rice and Lamb Stuffed Pattypan Squash

I adore pattypan squash.

They are those round summer squashes that come in colors ranging from jade-green or cream to yellow to orange to dark green that have fluted or ridged edges and range in size from wee babies the size of a fifty-cent piece to ones that would easily fill a professional basketball player’s palm. […]

Figs a l’Aziz: Poached Fig, Pomegranate and Blackberry Parfait

One of the most fun things about being a chef is the spontaneity required when it comes to making up specials: the challenge is to make dishes that utilize what is plentiful and in season, and combining these foods with pantry items to create flavors that are new and exciting to our guests.
And while […]