Shrimp Smothered in Old-Bay Seasoning, Garlic, Butter, Paprika, and Pepper

I’ve got a thing for the shrimp entrees at two very different restaurants – a very hip restaurant in Manhattan called Cervo’s, and a not-so-fancy seafood restaurant here in Los Angeles called the Boiling Crab. Both dishes feature shrimp smothered in lots of garlic and butter, with very different cooking methods. This recipe is the…

Cantaloupe Citrus Cooler with Ginger

No matter where you are living in the world, chances are that you, too, have been experiencing one of the hottest summers of your life. I’m here to offer you this summer refreshment to make it a little more bearable. This drink is a riff on a traditional Persian drink usually made in the summer…

Peach and Heirloom Tomato Salad with Burrata and Basil

It’s said over and over again among chefs – that the best flavor is in the most seasonal foods. When using in-season ingredients, there is little extra needed to make a dish great. And the summer season means finding the sweetest heirloom tomatoes, peaches, and basil. This salad marries them all together, with quick-pickled red…

Crispy Butter Beans with Old Bay Seasoning

If you’ve never had oven-roasted beans, you are in for a treat. When you toss them with spices and different flavorings, they have the same snack vibe you would get by eating chips or popcorn. Just as addictive, but with tons of protein. Here, I’m using good ‘ol Old Bay Seasoning, a blend of spices…

Charred Corn with Chile, Lime and Queso Fresco

We’re heading into the thick of summer, which means peak season for the most delectable corn. And so it is the perfect time to be making my version of Mexican street corn. I love Mexican street corn as is, but not keen on eating lots of mayonnaise or sour cream at home, which are often…

Snickerdoodles (with Almond Flour)

Is it possible for a vegan, grain-free and refined sugar-free snickerdoodle cookie to be better than a traditional snickerdoodle cookie? Yes! And the folks at Sweet Laurel Bakery in the Pacific Palisades here in Los Angeles would make you a believer. They made me one. It is my favorite thing to get at the bakery,…

Mixed Berry Smoothie with Bee Pollen

I know, a smoothie recipe isn’t really a recipe. As long as you have some fruit, a thickener, and a liquid, you can pretty much create any kind of smoothie you like. But this mixed berry smoothie is my go-to breakfast and too good not to include on the blog. It is high in protein…

Crispy Rice (“Tahdig”) with Barberries, Tumeric, and Shallots

“Tahdig,” a Persian specialty, is the crispy bottom layer of a pot of rice. It seems as if every chef these days is getting on the Tahdig train and I couldn’t be happier about it. In my version, I am highlighting this dish with barberries, one of my favorite ingredients of Persian cooking. Barberries are…

Rhubarb Compote

It’s rhubarb season for a hot minute. But what is rhubarb? Rhubarb is a vegetable that looks like celery, except the stalks are reddish. It is quite tart and not so pleasant eaten raw, but when cooked down with sugar, rhubarb shines and reveals its amazing taste and beautiful color in a jam-like consistency. And…

Spinach Gruyere Galette

Today’s recipe is a flaky and buttery galette made with spinach, caramelized onions, and Gruyere cheese using an important shortcut: store-bought frozen puff pastry. Instead of making a dough to use for the galette, I’m using thawed puff pastry, which works perfectly to make any type of sweet or savory galette. I’m also using frozen…