Born in Israel and raised on cheesesteaks in Philadelphia, Alon Shaya is founder of Domenica, Pizza Domenica, and Shaya Restaurants. His debut cookbook is "Shaya: An Odyssey of Food, My Journey Back to Israel.”
It feels like money in the bank when you’ve got this herb salt in your freezer. It’s a great way to put stray herbs to use — adapt the quantities of each to whatever’s available in your fridge or garden — and you can use it to deliver fresh herb flavor to everything from salad to roasted vegetables to meat.
Welcome to your new favorite way to eat potatoes. Nothing soaks up chicken fat the way potatoes do; they crisp up all golden on the bottom like latkes or French fries but have rich, creamy centers like mashed potatoes. Herb salt perks them up, but if you don’t have any on hand, use regular salt and rain some minced fresh herbs — rosemary and sage would be good choices —directly on the warm potatoes.
