We're celebrating the sweet and tangy tastes of citrus! High in vitamin C, these juicy fruits will perk up your taste buds and help to keep your…
Chef RobinMarch 30, 2021
From Chef Robin’s kitchen!
Food stories, seasonal recipes and tales woven
through the travels of a California chef
Throughout years of traveling in the Mediterranean area, Chef Robin has had the privilege to eat in people’s homes, at simple street stalls and fashionable restaurants. In…
Chef RobinOctober 14, 2020
"A visit to wine country revives the soul and soothes the senses,” notes chef-author Robin Goldstein, in the introduction to her collection of luscious recipes inspired by…
Chef RobinOctober 14, 2020
These homemade corn fritters are crisp, savory, simple to prepare, and overflowing with fresh corn off the cob, and you could add other vegetables as well. Golden…
Chef RobinOctober 14, 2020
Watch Chef Robin Playing in the kitchen making this delicious recipe Olive, Fig and Tangerine Chicken 2 cloves garlic3 tablespoons red onion2 tablespoons tangerine zest1 cup tangerine…
Chef RobinOctober 14, 2020
The Mediterranean area, encompassing Israel and nearby Turkey, Syria, Lebanon, and Egypt, offers great cultural diversity and an abundance of freshly grown fruits and vegetables, much like…
Chef RobinApril 20, 2020
These are my fondest memories of visiting this far-off land with a friend raised in this region. On my first journey to the Middle East, my traveling partner’s…
Chef RobinApril 20, 2020
This time of year I love cooking with citrus, making marmalade and preserving lemons I am no Martha Stewart, but i do like to take the time…
LibertyApril 18, 2020
Spring in Ojai, when the aroma of orange blossoms permeates the air and right now Pixie Season is here. The temperature is perfect from March through May.…
LibertyApril 18, 2020
Here are some of my "necessary for survival" essential pantry items that I keep stocked in my cupboard Oil: Extra–Virgin, Toasted Sesame, Garlic Oil Other flavored oils…
LibertyApril 18, 2020
Smoked Salmon and Preserved Lemon Labneh Flatbread If you are looking for a breakfast for dinner idea, check this out. In Lebanon, Manakesh is known as the…
Chef RobinNovember 10, 2019
Preserved Lemons This recipe combines both salt and sugar, making these preserves versatile in many sweet and savory dishes. A special preserving process requires making a…
Chef RobinNovember 10, 2019
Thyme-Infused Honey I love how easy infused honey is to make and how many ways you can use it. My favorite use so far is to…
Chef RobinNovember 10, 2019
Chicken Tagine with Artichokes Tagine is historically a slow-cooked Moroccan dish that is named after the earthenware pot in which it is cooked. My version takes…
Chef RobinNovember 10, 2019
Chermoula Sauce A North African sauce, traditionally paired with fish, chermoula is a delicious mix of fresh herbs, earthy spices, and acidic preserved lemon. I think…
Chef RobinNovember 10, 2019
Bastilla As it is generously doused with powdered sugar, this famous Moroccan chicken pie masquerades as a dessert until you cut into it. Wonderfully spiced with…
Chef RobinNovember 10, 2019
Moroccan-Style Roasted Carrot Salad with Avocado With loads of savory spice and a delicious roasted citrus dressing, this happy combination of roasted carrots and raw, shaved…
Chef RobinNovember 10, 2019
Sweet Potato-Taktouka Tart Vivid and colorful, this quiche will stand out at your next brunch or as a main course for dinner. The tart is very…
Chef RobinNovember 10, 2019
Taktouka For this very popular and traditional Moroccan salad use a variety of green chiles, rather than green bell peppers, which adds a spicy note to…
Chef RobinNovember 10, 2019
Date-Filled Semolina Shortbread Imaginative cinnamon-spiced and date-filled shortbread cookies–Lebanese ma'amoul–buttery semolina pastries scented with rose and orange blossom water. The filling is usually either dates or…
Chef RobinNovember 10, 2019
Baked Red Onions with Feta and Walnuts This side dish recipe, inspired by Yotam Ottolenghi's recipe, celebrates the natural sweetness of the onion. I realize this…
Chef RobinNovember 10, 2019
Oven-Roasted Chicken Shawarma Here's a quick version of the classic street food that is served on pita with tehina. The perfect blend of spices makes this…
Chef RobinNovember 10, 2019
Manakesh Za'atar Flatbread Kneading bread dough is a therapeutic experience, and I love the touch of olive oil in it. Baked briefly in the oven, the…
Chef RobinNovember 10, 2019
Halloumi Fries with Za'atar These are best served as part of a selection of Middle Eastern mezze with as little embellishment as possible, except for lemon…
Chef RobinNovember 10, 2019
Turmeric Pineapple Cocktail Pineapple juice is refreshing on its own. In this cocktail, the sweetness of the pineapple is mellowed by cucumber and invigorated with fresh…
Chef RobinNovember 10, 2019
Mavra's Paximadia Come on over. I'll put the coffee on, and we can enjoy my Greek obsession, coffee with paximadia–one cookie in the morning and one…
Chef RobinNovember 10, 2019
Ladolemono Sauce–Lemon and Olive Oil Sauce This Greek version of lemon sauce is like a supercharged vinaigrette. It's a natural partner to grilled meats and seafood.…
Chef RobinNovember 10, 2019
Potato Skordalia with Vegetable Crudo Don't wait until the winter holidays to enjoy mashed potatoes. If you love garlic, then you have to try this amazing…
Chef RobinNovember 10, 2019
Garides Saganaki–Shrimp with Tomatoes, Feta Cheese, and Ouzo If you have ever been to Greece it would be impossible to have missed out on this delicious…
Chef RobinNovember 10, 2019
Souvlaki Ladolemono Embracing the distinct seasonings and flavors of Greece, fresh oregano and garlic give these grilled skewers their signature flavor which reflects the philosophy of…
Chef RobinNovember 10, 2019
Tiramisu Who doesn't love the popular Italian dessert, gliding your fork into the creamy layers of ladyfingers dipped in coffee, layered with a whipped mixture of…
Chef RobinNovember 10, 2019
Baked Feta Cheese Parcels Crispy, sweet, salty, and entirely irresistible, these are baked until soft inside and crunchy on the outside. One bite, and you'll see…
Chef RobinNovember 10, 2019
