What’s Cooking Now
A mix of seasonal recipes from Toughest Table, the things I am cooking now and contributions from members of our community. We’d love for you to share your favorites — old classics, experiments, recent discoveries or things in season.
Multi-Cultural Ratatouille
In the summer I become obsessed with any recipe that calls for fresh corn.
A Zoodle You Can’t Resist
What could possibly be better than fresh lobster, tomatoes and great pasta?
Spring Orzo with Bay Scallops
After learning how to make salads with my grandfather, we moved on to mastering a variety of red tomato sauces.
Morty’s American Version of a Great Israeli Salad
Having only visited Israel one time – for my Bar Mitzvah – I can’t say I have the native’s touch or if any true Israeli will even like this recipe.
Mortestrone
It all began here, although it has morphed over 35 years into this current recipe.
Lobster Soba Miso
This bowl is truly Pan-Asian and borrows from a few different cultures.