The best of the shelf
Top of the collection
Ranked by how they’ve scored in our own kitchen — the recipes we keep coming back to.
Roasted Cauliflower with Sumac & Tahini
Whole florets roasted until their edges char, then dressed warm with a loose tahini sauce sharpened by sumac and lemon. Serves as a generous side or a light main.
Jerusalem
Buttered Basmati Rice
Fluffy basmati cooked by absorption and finished with butter and salt. The reliable backbone for almost any dinner.
Salt, Fat, Acid, Heat
Baked White Fish with Cherry Tomatoes
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Salt, Fat, Acid, Heat
Chicken with Sumac, Pomegranate & Herbs
Thighs marinated with sumac and lemon, roasted over onions until the skin crisps, finished with pomegranate seeds and a handful of herbs.
Jerusalem
Cilantro, Chickpea & Lemon Salad
A bright, no-cook salad of chickpeas tumbled with masses of cilantro, lemon and cumin. Comes together in minutes.
Jerusalem