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Keema Matar
I’m not sure what it is about 2017, but I’ve really appreciated ground meat more than usual. Much like last month’s Beef Tinaktak, I appreciate the ease and brevity that comes from these quick meals,...
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Pesce al Sale (Salt-Crusted Fish)
My wife and I just returned from a short jaunt through Central America, celebrating 10 years of marriage. We never went on a honeymoon back in 2007, since our wedding was right in the middle of my...
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Boneless Fried Chicken with Carolina Shrimp Bog
This week’s recipe is unique for a couple reasons. First, it is the result of collaboration with my new friends at American Kitchen Cookware, who sent me a set of their American-made cast aluminum...
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Mixed Greens
Every time I make a pot of these greens, it feels like cheating. I make them pretty often for potlucks and gatherings, and everyone always wants to know “my secret”, as if there is some special,...
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Homemade Mayonnaise
I’m probably not in the majority of Americans by saying this, but mayonnaise is my favorite dipping condiment. Yep, I would prefer to dip french fries in mayo over ketchup, barbecue sauce, or any of...
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Potato Pancakes
Potato pancakes are kind of a big deal in many homes, and everyone has their own method. There’s a lot of speculation as to what goes into making a good pancake, and my guess is that’s because it’s...
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Mangú (Dominican Mashed Plantains)
Mangú is a staple food of the Dominican Republic, and often served with breakfast. It is a signature element of los tres golpes (“the three hits”), served alongside fried eggs, fried cheese...
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Oven-Roasted Pork Adobo
Greetings from Virginia! We made it to our new home in one piece, and no worse for the wear. I’m still in the process of organizing our new kitchen, and acclimating to my new stovetop and oven, but I...
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Thai Chicken Coconut Soup (Tom Kha Gai)
I’ve been in a Thai food mood lately, as evidenced by last month’s Green Papaya Salad recipe. The flavors that are ubiquitous in Thai cooking – namely coconut, fish sauce, lemongrass, and lime – make...
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Guineitos en Escabeche (Pickled Green Bananas)
One of my new favorite discoveries while developing recipes for my next cookbook is the versatility of green bananas. I’m definitely comfortable cooking with plantains, both as a hearty side (see:...
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Spaghetti and Meatballs
I realize that this recipe’s title starts with the word “spaghetti”, but make no mistake about it – the meatballs are the star of this week. Since first developing this meatball recipe for Paleo...
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Potjiekos (South African Hodgepodge Stew)
Potjiekos has all of the things I like in a good stew: tender and rich meat, sauce that’s bursting with deep flavors, subtly-seasoned vegetables, and a good backstory. I’ve been watching a lot of Game...
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Gluten-Free Chicken Karaage
Over the years, I’ve had a lot of people ask me to develop a recipe for Chicken Karaage. It just so happened that this past weekend I needed a break from developing recipes for my next cookbook, and I...
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Lamb Tagine with Potatoes and Toasted Almonds
The word tagine (tajine, الطاجين) is both the name of a North African stew, and the conical earthenware pot in which it is usually cooked. The use of ceramics in North Africa was the result of Roman...
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Roast Duck with Winter Vegetables
Guess what? It’s getting noticeably cooler here in Virginia, which means it’s just about roasting weather. I love making roast dishes once the temperatures dip, because it’s an easy (and aromatic) way...
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Shakshuka
Shakshuka is a dish of tomatoes, peppers, and poached eggs, ubiquitous in North Africa and the Middle East. Countries across the Middle East, from Yemen to Turkey, claim to have first created the...
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Caldo Xóchitl (Simple Chicken Soup)
The weather is starting to cool down, so it’s time to share one of the many soups in my repertoire. Caldo Xóchitl is a simple chicken soup from Mexico, a carryover of traditional, pre-Columbian fare,...
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Salad Shirazi (Persian Cucumber and Tomato Salad)
Salad Shirazi is a herb and vegetable salad from the southern Iranian city of Shiraz. It’s enjoyed year-round as a side dish, but is often served as a full meal during the hot summer months. While the...
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Beet Salad (Vinegret)
Every once in awhile, I get a big craving for beets. The craving doesn’t hit me often, but when it does, I typically turn to my Vinegret (винегрет) recipe from The Ancestral Table. So without further...
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Stewed Okra in Tomato Sauce (Bamies Latheres me Domata)
As we enter into November, I have exciting news – I’m just about done with developing and photographing recipes for my next cookbook! I’ve been at it for nearly two years straight – researching,...
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