Jamaican Goat or Lamb Curry

by Erica Perez

We adapted NPR's recipe by adding some extra veggies. Kale or other hardy greens would work just as well as mustard greens.

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Buttery Hummus with Zahtar and Challah

by Erica Perez

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Basic Hummus (with Leeks and Dukkah)

by Erica Perez

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Herbes de Provence Chicken

by Erica Perez

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Stir-Fried Noodles with Chinese Five Spice Sausage

by Erica Perez

This recipe is the type that works great with just about anything. Try substituting chicken, tofu or beef as well as other veggies like broccoli rabe, kale or spinach.

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Madras Coconut Curry with Lime and Tofu

by Erica Perez

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Chicken Mole Poblano

by Erica Perez

Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval. 

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Giblet Gravy

by Erica Perez

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Bloody Mary for Two

Bloody Mary for Two

by Erica Perez

Sunday brunches were made for Bloody Marys. Celery salt is a classic ingredient in this savory cocktail, but our Grand Lake Shake builds on that flavor, adding onion, garlic, white pepper and more.

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Baharat Spiced Meatballs with Lentil Rice

by Erica Perez

This aromatic stew incorporates Baharat into the meatballs and the rice. The recipe works well with turkey, too.

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Lamb Tagine with Chickpeas and Apricots

by Erica Perez

Braising lamb shoulder transforms the meat into a thick, aromatic stew. The tart sweetness of the dried apricots round out the abundant spices in this dish. Serve over steamed couscous, rice or quinoa. 

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Breakfast Sausage Gravy

by Erica Perez

The first time I tried John's breakfast sausage gravy, we were visiting friends in La Crosse, Wisconsin, for the weekend. It was a beautiful, rainy fall morning.

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