Technically this is a summer recipe but here in Florida, it's basically always hot so I have an excuse to cook this on the grill year-round.
Read MoreOne of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).
Read MoreI am usually not a fan of cooked green peppers but they’re now my new favorite risotto addition.
Read MoreJanuary is a time of year when many skip alcohol or try to meet new exercise goals. It seems like a good time to incorporate some healthier recipes into the mix.
Read MoreThe first location of the restaurant Miznon opened in Tel Aviv in 2011 and focused on Mediterranean street food. It eventually expanded to a few other cities and in 2018, Lee and I ate at the Paris location.
Read MoreThis one is dedicated to my mom and all the salads we ate when I was growing up.
Read MoreThe farmer’s market here has a large variety of stone fruits right now and Lee found Sweet Italian plums, a European type of prune plum.
Read MoreWe’ve made his recipe a few times and a lot of the aspects of the creole seasoning used for the shrimp are inspired by those ingredients, The rest of this recipe is still heavily carried by the ingredients in a classic seafood risotto.
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