Recipes
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My Mom’s Coffee-Braised Brisket
This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood.
Salmon Ceviche
This salmon ceviche is simple to prepare but with complex flavors, chopped lemon balances the rich fish.
Cinder Cocktail
Phil Ward is one of America’s best mixologists, and he helped me realize the great potential of my blends in cocktails.
Ice Cream Brownie Bites
When frozen, these brownies become an extra-chewy, extra-delicious base for ice cream. I prefer vanilla ice cream, but you can use any flavor you like.
Tahini Shortbread Cookies
You might as well call these halva cookies, because once you add something sweet to tahini (like honey, sugar, maple, or silan), it tastes just like halva.
Giuggiulena
One of my favorite places in the world, Sicily is home to deceptively simple cuisine, revealing deep layers when you start digging. For example, this candy, and the fact sesame, almonds, and oranges are grown there, stems from a history of Arab rule.
Halva Floss Banana Split
This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat.
Marguerite Cocktail
Balanced, tart, and refreshing, the Marguerite cocktail uses Terra gin, produced by Cardinal Spirits using a custom botanical blend created by La Boîte that includes zuta mint and cubeb berries.
Hazelnut Chocolate Babka
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough.