Florentines are pretty little lacy cookies, studded with sliced almonds and dipped in chocolate. These were in my childhood cookbook and I could not make enough of them. They are so simple to make and yet so elegant. Give these to close friends and loved ones.
For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped. Then we processed the mixture in a food processor with peppery arugula, lemon juice, and olive oil until the sauce was smooth.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
One of our star salads, we first started making this at our restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We’ve made this a few times for family functions and every time someone will turn around and say, ‘Wow, that’s amazing, what’s in it?’ And that doesn’t happen very often. They’re quite picky, my family, so if they like it, we're doing something right.
For a sweet breakfast treat, homemade almond milk mixes with espresso for a morning boost.
In Syria, however, there is no mistaking the name for anything but this delectable syrupy sponge cake topped with mixed nuts.
I love snacking on packaged Middle Eastern sesame bars, which are very hard and crunchy. These florentines are much chewier, but their sesame flavor reminds me of those.
Blueberries are classic matches with lemon, but they are also lovely with orange
You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic.
Crisp and buttery, they are layered with bright flavor from lemon juice, zest, and extract.