I make this all the time – its really kick ass. I read it in a Pierre Herme cookbook a while back, but have modified the process to be a little safer – less likely to overcook. His recipe calls for you to flash the tart for 11 minutes in a hot oven, [...]

I learned how to make these muffins at the CIA, where we spent 3 weeks under a super-great chef …

After many different recipes and tries, I came up with this ratio of ingredients, which renders a very light and rich product.

I love this dish. Its a slight variation on the braised meat and olive dish from marseille

I started making this dish for Marichka to take to work, because I was tired of making her Thai chicken salad all the time. This turned out to be a welcome change and it started showing up on menus for various events I threw.

This is a great summer to fall salad. We did this one at a barbeque.

Chermoula is a relish used primarily in North Africa. It can be found often with seafood dishes and vegetables, as well as in bisteyya. I find it works well with almost anything.