Good hummus is hard to find; I find that most lack the acid needed to balance the nutty richness of tahini and olive oil, making it fall flat on your tongue. A little extra lemon juice completely transforms hummus to something much brighter in flavor. That’s why the best hummus is homemade—besides, nothing could be simpler or more satisfying. I firmly believe that my mother’s hummus is the benchmark for all other hummus out there. She personally taught our chef Eddy how to make it, and he in turn has trained all of our crew to make exceptionally delicious hummus. I keep a blend of ground toasted cumin and coriander in my spice set; it’s a great addition to Middle Eastern and Mexican dishes. I usually toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, I grind in a coffee grinder reserved for spices; a mortar and pestle also works.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.