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Pomegranate Orange Sheet Pan Chicken

Nothing is easier, faster or more worry-free than a sheet pan dinner!

1 whole chicken cut up or 8 chicken thighs
1 medium red onion, very finely sliced
4 large sweet potatoes, cut in wedges (8-12 wedges each)
4 seedless clementines or 2 large oranges, sliced
Zest of one orange, finely minced
1 cup pomegranate juice (or sour cherry juice or cranberry juice)
1 cup orange juice
2 tablespoons pomegranate molasses (or honey)
1/4 teaspoon dried thyme
1/2 teaspoon cinnamon
Salt, pepper to taste (1/2 teaspoon each, approximate)
1/2 - 1 teaspoon sumac
4 teaspoons light olive oil
1 tablespoon sweet paprika
2 tablespoons pomegranate molasses, optional
1/2 cup pomegranate arils
Minced parsley

Coriander and Black Pepper Chicken Breasts with Balsamic Glaze

The well-loved pairing of coriander and cumin creates an irresistible crust on chicken breasts, which finish in a tangy, sticky balsamic glaze.

MAIN SPICE BLEND:
2 1/2 teaspoons coriander seeds (5 grams)
3/4 teaspoon black peppercorns, preferably Tellicherry (3 grams)
1 teaspoon cumin seeds (3 grams)
1/2 teaspoon ground ginger (1 gram)
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CHICKEN:
4 boneless, skinless chicken breasts (8 ounces each)
Kosher salt
Extra virgin olive oil
2 tablespoons balsamic vinegar
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Recipe: Grandma's Roly Poly

Roly poly can be made ahead, and gets better every day after it's baked.

ORANGE OIL DOUGH
2 eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup orange juice
1/2 cup vegetable oil
3 cups all-purpose flour, approximately
3/8 teaspoon salt
1 teaspoon baking powder
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FILLING
1 cup raspberry, apricot or sour cherry jam
1 cup sweetened shredded coconut
1 cup plumped raisins or dried cranberries
1 cup ground walnuts
2 teaspoons cinnamon
2/3 cup minced dried California apricots
1 1/2 cups, approximately, Turkish delight, cut into small slivers*
*I use a mix of Gummy Bears and Turkish Delight for the perfect balance of color, taste and chewiness. Use red or pale yellow Gummy Bears - avoid green and orange.
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Ethiopian Potato Salad

Cold and refreshing during the warmer months, this recipe pairs well with almost any dish.

2 pounds white potatoes, thoroughly washed and peeled
3 medium-sized lemons
2 teaspoons lemon zest
1 medium white onion, minced (about ⅔ cup)
1 Tablespoon minced garlic
4 Tablespoons fresh Italian parsley, chopped
2 medium jalapeño peppers, seeded, or 1 large green bell pepper (depending on your preferred level of spice)
8-10 Tablespoons grapeseed oil
Salt to taste
White pepper to taste