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Cooking Fish

When cooking fish over a high heat source I recommend covering the fish with thick cut lemon slices. Not only do the juices infuse down into the fish, but they help keep the moisture from escaping.

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Spaghetti with basil pesto topped with pine nuts and grated cheese on a plate, with a jar of pesto and olive oil bottle in the background.

Rocket pesto

10 min • Easy • 4 to 6 servings

Arugula salad topped with sliced steak, red onions, pomegranate seeds, and a vinaigrette dressing.

Lamb and pomegrante salad

20 min • Easy • 2 to 4 servings

Chicken drumsticks in a rich, brown sauce garnished with fresh herbs, served on a white plate with a cast-iron skillet and knife nearby.

Classic Chicken in Vinegar

50 min • Moderate • 4 to 6 servings

Plate of falafel with creamy sauce, grilled zucchini, and red bell pepper slices on a cloth napkin, with oil and whisk in background.

Lemon-Tahini Sauce

10 min • Easy • 4 to 6 servings

Succulent roasted lamb garnished with fresh mint leaves, served with lemon, yogurt sauce, red onion, and herbs on a kitchen countertop.

Lamb marinade

15 min • Easy • 6 to 8 servings

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