At a recent visit to the Auberge at Ojai, the new “progressive American/French” restaurant where Christian Shaffer (of Avenue in Manhattan Beach and the recently closed Chloe in Playa del Rey) is chef ...

When Aria chef-owner Gerry Klaskala sent this recipe, he wrote, “Our guests love it because it is so very flavorful. The spice of the harissa is great with the cooling creaminess of the whipped feta ...

Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger. We ...

In a medium saucepan, over medium heat, add the milk, butter, salt and pepper. Use a microplane grater to grate the garlic clove over the pot. Heat until boiling. Reduce the heat to low and slowly ...

This recipe originally appeared on The Nosher. It’s not every day you’re actually encouraged to indulge in a deep-fried afternoon snack, so I feel obliged not to pass up that opportunity when Hanukkah ...

What makes these fritters taste so good is the delicious combination of chickpeas and butternut squash. What makes them so healthy is that they are lightly sauteed in healthy oil, not deep fat fried ...

Heat the milk in a large pot and add the butter. Once the butter melts, stir in the salt and roasted garlic. Once the milk begins to steam, gradually add the chickpea flour, stirring continuously for ...

The bar and fireplace beckoned me to the Great Northern on the 12-degree night when our furnace broke. I was certain that from behind that mahogany bar, the one transported from a Seattle barroom ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. In the 80s, the East Village had this memorable Sicilian sandwich shop on ...