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Warm Fennel Salad with Pears and Candied Pumpkin Seeds – Recipe

Warm salads are a nice change of pace from the regular run of cool green salads, especially on a chilly evening. In this one, cooking the fennel makes the taste milder and sweeter, so even those folks who don't enjoy the anise flavor may like it.

I'm forever making variations of this candied pumpkin seed garnish. …

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Red Lentil and Kabocha Squash Soup with Harissa Oil – Sneak Peek Recipe From The Cookbook

Red Lentil and Kabocha Squash Soup with Harissa Oil

This is a great soup to serve when there are kids at the table, because it is quite mild if you leave the harissa oil off their portions. With the garnish, the flavors come alive, and you’ll want to mop up every bit with a good artisanal bread or toasted pita. Red lentils are nice …

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Crispy, Garlicky Smashed Potatoes with Gremolata – Recipe

A whole head of garlic.

This is one of those recipes you can become famous for with your friends and family. It is very easy to make, you just have to have the nerve to use a whole head of fresh garlic and plenty of good olive oil, and the patience to roast the potatoes until …

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Sephardic-Style Breaded Cauliflower in Lemony Tomato Sauce – Recipe

As I've mentioned before, I'm lucky enough to have married into a family of excellent cooks from the Sephardic Jewish tradition. This is another terrific dish I learned from Noni Sophie, my wife's grandmother. 

It might sound crazy to bread something, fry it until it is crispy, and then "ruin" that crispiness by soaking it in …

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Cucumber and Mango Salad with Sweet Chili Dressing – Recipe

We always have Thai sweet chili sauce around the house. It is more sweet and tangy than spicy, but with just enough kick to add some interest. Sure, you could make it yourself, but the beauty is in having it in your refrigerator for those moments when you need to turn some basic ingredients into dinner …

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Young Coconut Salad – Recipe

Young coconuts are very different from the mature brown-husked specimens you may be familiar with. The edible interior flesh is tender, thin and custard-like, with the purest coconut flavor imaginable. Seek them out at Asian markets or in health-food stores that cater to raw foodists. Keep young coconuts refrigerated until just before serving.

I’m not generally a …

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Kimchi Fried Rice (Kimchi Bokkeumbap) – Recipe

I’ve gone completely mad for kimchi. I find the heat, crunch and pickled and slightly fermented flavor addictive. Kimchi fried rice is my latest obsession.

Fried rice serves three beautiful purposes at once: it is a way to use up leftover rice and vegetables, it offers a change of pace from plain rice, and it is …

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