Berbere spiced chicken⁠

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Dad and I discovered berbere in Rome while sitting in a café near the Campo de’ Fiori market. “Something smells really good,” Dad said, before following his nose like a bloodhound to the spice stand. There, the seller told him about a chilespice blend called berbere, an essential addition to Ethiopian dishes, from vegetables to … [Read more…]

Briam with layered zucchini, eggplant, and tomatoes


Briam is a classic dish in which summer vegetables— especially eggplant—are slowly baked in lots of olive oil. It’s similar to a French tian, but the bold dose of oregano makes it inescapably Greek. You can find the recipe on page 112 of our cookbook Sea Salt and Honey. Print Recipe Briam with layered zucchini, … [Read more…]

Gigantes – Roasted Beans in a Chili Sauce.


Print Recipe Gigantes – Roasted Beans in a Chili Sauce Cuisine Mediterranean, Mexican Prep Time 30 minutes Cook Time 100 minutes Passive Time 8 hours Servings people Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan NUTRITIONAL INFO … [Read more…]

Roasted carrot and pear soup with ginger and curry

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For this soup, carrots and pears are roasted to concentrate their sweetness, then blended with garam masala (a combination of spices that’s usually heavy on black pepper and cloves for heat), and lemon zest and juice for brightness. You can find the recipe on page 101 of our cookbook Sea Salt and Honey. Print Recipe … [Read more…]

Smoked Trout Wilted Lettuce Garden Salad

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This salad is about surprises from flavors and textures. There is the crunch from the kohlrabi the softness of the trout the velvety of the wielded lettuce and in between you have capers scallions purslane and arugula and if that wasn’t enough the dill and the lime play around withe smokiness of the trout. This … [Read more…]