Kulon ma’-Bun’wra (Pan-Roast Lamb and Tomato)


This is an adaptation of a rare but famed dish from Arrakis, served at family celebrations and community gatherings. The name simply means “kulon with bun’wra”: the kulon is a domesticated equine, the meat of which takes particularly well to spice; bun’wra is a savory fruit imported from tropical climates, as it obviously does not yet grow on Arrakis. The nearest Terran equivalent is “Pan-Roast Lamb and Tomato”, using the rich aromatic Persian spice mix, advieh, and the Bengali whole-spice blend, panch phoron. It is of course difficult to approximate the flavors and aromas of this dish with local ingredients, but I’ve tried my best using things one can find easily.

Pumpkin Pie


A staple of autumn, rich earthy and aromatic, and a treat before during or after the holidays… and it’s easy to make with fragrant and warm Pumpkin Pie Spice – hope you enjoy!



Ah, pickles… the quintessential sour-savory treat, a topping for burgers and sandwiches, a side, a snack… a way of life.  And so easy to make!

Tarragon Chicken


Something a little lighter, with the distinctive herbaceous flavor of tarragon enriching a cream sauce – subtle and delicious, and pretty easy to make!

Turmeric Vinaigrette

This colorful, lively vinaigrette is equally excellent as a salad dressing, as a marinade for meat, or as a dip/sauce for roasted, steamed, or raw vegetables.  Use your imagination, and enjoy!

Damn! Lamb Chops!

It’s summer, and I’ve been grilling a lot over on Quince Street (you should come by sometime).  This 2015 creation was a big hit, everyone said the same thing upon the first bite… so the name for this dish came easy.

Green Steaks

Bright, tangy, herbaceous flavor complements dark meats such as beef and lamb particularly well, especially in summertime dishes for quick easy grilling.  This recipe is a simple marinade for awesome steaks or chops with a “green” healthy flavor and aroma.

Strange Chicken

The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken” – it is a combination of flavors from several disparate cuisines, including French, Caribbean, and southeast Asian elements.  A lively combination of savory, sweet, and spicy flavors, for a little somethin’ different.

Meatballs (Middle Eastern)

These meatballs aren’t cooked into tomato sauce and served over spaghetti – rather, these are quickly browned and then roasted, and served over rice, couscous, or other grains. For dipping sauce, I recommend yogurt, sour cream, or mayonnaise, with Herbes de Provence, Greek Seasoning, or similar blend.