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3 EASY VEGETABLE DIPS

During the summer, I love meals made up of a bottle of wine and a platter of loveliness. This usually means cheese and charcuterie, but today I’m experimenting with fresh vegetable dips and produce. All of these dips are incredibly easy to whip up, and are the perfect canvasses to introduce your favorite flavors. I used to get so upset […]
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FALAFEL

You know those warring Philly Cheese Steak spots across the street from each other in Philadelphia? Well, welcome to the French version, falafel-style. On this narrow street in the Marais, falafel joints compete for your affections, but L’As Dus Fallafel won my heart in the end. Literally my best bite in Paris and only 5 euro.  This blend of crunchy, […]
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ZA’ATAR QUICHE

Made with the wild thyme and hyssop that grows on the hillsides of the Levant, Za’atar is versatile spice blend that can be used on anything and everything. Each country and region in the Middle East has their own twist on this classic. Some add caraway seeds, some add fennel, but at its base is the earthy blend of hillside herbs. I […]
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PANINO DELLA NONNA

Remember that kick ass focaccia? Welcome back, oh favored one! I took that focaccia and made the ultimate panino (sandwich) inspired by one I had at All’Antico Vinaio in Florence. Piled with burrata, my favorite cold cuts, hot peppers, and a savory eggplant spread, this is the thing sandwich dreams are made of. GAH. Now I want a panino. INGREDIENTS For […]
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MOROCCAN SPICED EGGPLANT + TOMATO TART

Upside down tarts are my new favorite thing.  All you need are three elements, all of which you can make ahead of time, and you’ve got a sophisticated main course in practically no time: roasted vegetables + sautéed greens + pie crust.  For this version, I coated the eggplant and tomatoes in a blend of Moroccan inspired spices, and made […]
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DEVILED EGGS

I didn’t grow up eating Americana classics; those folkloric, butt of the joke dishes, that become crystalized in a person’s history. Those “this is my childhood” dishes. Chex mix, casserole, ambrosia, meatloaf, jell-o molds; none of these entered my culinary landscape as a kid. Which means, I’ve never had a bad one. I have no prejudices or ideas about what […]
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