recipes

Toum (Lebanese Garlic Sauce)
Garlic, salt, lemon juice, and neutral oil emulsified drop by drop in a food processor — alternating oil and lemon juice additions until thick, white, and airy. Green sprouts removed, refrigerated 2–4 hours before serving. The Lebanese condiment that makes everything it touches more compelling.
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Challah Bread
Oil-and-egg enriched dough kneaded 10–12 minutes for the extensible gluten that holds a three-strand braid’s definition — first rise until doubled, shaped into even ropes and braided with consistent tension, proofed until 1.5x, thoroughly egg-washed into every crevice, and baked to a deep amber 88–92°C. The Shabbat loaf for French toast and everything else.
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Brioche Toast Bread
Enriched dough with four eggs, honey, and 110g of butter added gradually after gluten development — cold-fermented overnight for flavour complexity and easy shaping, three-piece shaped in a loaf pan, baked to a glossy egg-washed crust and 90–92°C internal temperature. The brioche built for toast.
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Sweet and Sour Chicken
Double-fried battered chicken thighs with a crackling crust tossed with pineapple, bell pepper, carrot, and onion in a glossy, tangy-sweet sauce. The restaurant technique at home — properly done.
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Chicken Fettuccine Alfredo
Seared chicken breast strips over fettuccine coated in the real Alfredo — butter, Parmigiano Reggiano, and starchy pasta water emulsified into a silky, coating sauce. No cream. Just the technique that makes three ingredients genuinely extraordinary.
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Lemon Chicken Cutlet Orzo
Crispy Parmesan-breaded chicken cutlets sliced over creamy orzo coated in a blended caramelised onion, lemon zest, ricotta, and Parmesan sauce. Bright, rich, and textural — the bowl that makes both components better together than apart.
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Creamy Pea & Asparagus Orzo
Orzo cooked in stock and folded with a blended sauce of caramelised onion, peas, ricotta, parsley, and lemon — finished with seared asparagus and Parmigiano Reggiano. Bright, vegetable-forward, and genuinely creamy without a drop of cream.
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Chicken Parmigiana
Crispy fried chicken cutlets topped with homemade marinara, fresh mozzarella, and Parmesan, baked until bubbling and golden. The complete American-Italian classic — built on the same fried cutlet technique as the Italian Fried Chicken Cutlets.
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Grilled Hot Honey Chicken Thighs
Yogurt-marinated chicken thighs grilled over direct heat for deep char and grill marks, then transferred to indirect heat for progressive rounds of chili-infused hot honey glazing until glossy, caramelised, smoky, and deeply red.
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