The Palomar Cookbook

I had some frozen wagyu steaks and was wondering how to make them interesting. Yes, a grilled wagyu is fantastic, on its own, but dressed up, it is a work of art. For me, a steak perfectly grilled or pan-seared is wonderful; it should be succulent, and the meat shining through. But then you can spice it up a bit, either directly on the meat, or with clever accompanyments, and it transforms into another beast. This is the steak I want. The process for this steak is a bit involved with the...

In my world, a salad has to be spectacular, the freshest of greens and vegetables, the brightest of colours and a delicious splash of...

This stew derives its name from the way it is prepared and eaten: fast and hot, almost grabbing the stew with a piece of bread, as if...

A perfect sauce that is cooling and refreshing. This recipe is the best one in terms of balance and flavour, and I have tried quite a...

When we think of a kebab, we usually visualise a skewer of meat that has been grilled, or a patty that has been fried. Here is a very...

Braising is an art, slow cooking meat over extended periods, 4-10 hours, or more, helps develop deep flavours and infuse the meat with...

A fun salad that is all about summer. I use the expensive heirloom tomatoes for this salad, or any delicious, flavorful tomato. This...

Baharat is derived from the Arabic "bahar", meaning "spice", so this blend is literally a "spice blend". The oldest traces of its history...

Schug (also called zhug) is now considered a Middle Eastern spicy condiment. However, it’s origins have been traced back to Yemen. I...

This is an intense sauce that pairs perfectly with any grilled meat. I have also mixed it in with couscous for some added zing. It is...