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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.