Braised Brisket with Flying Disks

Serves 8 to 10 For the brisket: 2 tablespoons extra virgin olive oil One 4 to 5 pound beef brisket, preferably flat cut with a 1/4-inch layer of fat left on kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2 tablespoons minced garlic ¼ cup tomato…


Grilled Shrimp in Lettuce Wraps

For the shrimp: 1 lb. shrimp, 16-20 size or bigger, peeled and deveined 4 garlic cloves, minced 1/4 cup extra-virgin olive oil salt and black pepper 1 tablespoon sriracha BBQ sauce, optional 3 tablespoons thinly sliced scallions For the salad: 1 cup thinly sliced English cucumber 1 cup finely diced…


Agnello Scottadito with Heirloom Tomato Salad

Makes 6 Servings Ingredients 1/2 cup extra virgin olive oil 12 individual lamb chops 2 sprigs rosemary cracked black pepper to taste 2 pounds ripe heirloom tomatoes salt and pepper to taste 3 tablespoons sherry vinegar 6 large fresh basil leaves 5 fresh mint leaves Directions Brush some oil on the…


“Home Cooking 101” featured in an article by Faye Levy and Yakir Levy in the Jerusalem Post.

On February 23rd,  an article  about “Home Cooking 101” by Faye Levy and Yakir Levy appeared in the Jerusalem Post Magazine. Entitled “Cooking Better,” the piece includes tips and recipes from the book. You can read it here.


Dirty Duck Rice

  Serves 4 to 6 people 3 large duck livers 1/2 cup whole milk 6 confit duck legs (available on line from Mapleleaffarms.com and Dartagnan.com) 2 tablespoons duck fat (available from the above on line sources) 1/4 cup finely chopped yellow onions 2 tablespoons minced garlic 2 tablespoons brandy 3…


Dandelion Greens Salad with Roasted Butternut Squash and Pecan Dressing

  Serves 4 For the dressing: 2/3 cup raw sugar 1 cup toasted pecans 1 cup red wine vinegar 2 teaspoons minced garlic 2 pinches salt 1 ½ teaspoons chile de arbol powder (or chile powder of your choice) 3 cups blended oil For the salad: 6 cups dandelion greens…


Zucchini and Pasta Noodles with Garlicky Yogurt Sauce

  Serves 4 Hands-on-time: 15 minutes Total prep time:  30 minutes 4 cups baby zucchini 1/4 cup plus 2 tablespoons extra virgin olive oil Pinch of saffron 2 teaspoons minced garlic 1 1/2 cups labneh 8 cups zucchini spiral noodles 4 cups cooked angel hair pasta 1/4 cup minced cilantro…


Kentucky Lemonade

Hands-on-time:  10 minutes Total prep time:  55 minutes There are two secrets to making great lemonade: Secret #1 – Roast your lemons. Secret #2 – Bourbon. Fortunately, this recipe incorporates both those tips to deliver one of the greatest summer taste sensations of them all: Kentucky Lemonade. You can use…


Hope to see you at the Chicago Housewares show, Saturday, March 18th!

If you are going to the Chicago Housewares Show, please check out my demo at the Cooking Theatre on Saturday, March 18th at 3:30. The show runs from Saturday March 18th to Tuesday, March 21st at McCormick Place in Chicago. For more information and to register for the show, go to Register.


This Friday and Saturday you’ll find me at the Charleston Wine and Food Festival.

This Friday and Saturday you’ll find me at the Charleston Wine and Food Festival in Charleston, SC. On Friday afternoon from 2 to 3:30 I will be doing a demo at the SieMatic VIP lounge and on Saturday from 1 to 1:45, I am  judging the biscuit battle. Come join me!!! The…


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