Category: Tasty Recipes

Salmon, Poisson Cru Style

Salmon, Poisson Cru Style

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Sand Pebble in Tahiti
Sand Pebble in Tahiti

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

Continue reading “Salmon, Poisson Cru Style”

Matzah and Haroset

Matzah and Haroset

Matzah and Haroset
🫓 🫓 🫓 🍎 🍎 🍎

Each year at Passover, we journey in our hearts from slavery to freedom, from sorrow to joy. Through foods steeped in meaning, we are compelled to experience that journey, just as our ancestors did over 3,000 years ago. Among the symbolic foods on our table are matzah and haroset.

This year, we served special handmade shmura matzos baked in Israel, certified to the highest kosher standards. (Thank you, Rich!) Shmura matzah—“watched” matzah—is carefully supervised from wheat harvest to baking to ensure it stays completely unleavened, making it the most authentic choice for Passover.

It is known as “the bread of affliction that our ancestors ate in the land of Egypt,” reminding us of a life shaped by hardship—plain, quickly made, and born of necessity. Yet that same flatbread takes on new meaning at the moment of liberation. As we prepared to leave Egypt, there was no time for dough to rise. What we baked in haste became the bread we carried into freedom, marking the urgency and immediacy of our departure. These two meanings—affliction and haste—are intertwined. Matzah is both the bread of our suffering and the bread of our redemption.

Matzah and Haroset

Haroset, another essential food on our Seder table, is a sweet, spiced fruit and nut mixture that carries its own story. Its coarse texture and reddish-brown color evoke the bricks and mortar we labored over as slaves, shaping and stacking them to build Pharaoh’s cities. Its sweetness reflects the joy we felt the moment Pharaoh finally freed us from slavery, following God’s sending of the tenth plague.

Here, I’m sharing my sister-in-law’s recipe, a cherished family favorite that brings both delicious flavor and tradition to the table. (Thank you, Kristy!)

Haroset Recipe
🍎 🍋 🍷 🍯

Continue reading “Matzah and Haroset”

Passover Recipes Collection

Passover Recipes Collection

Passover Recipes Collection

For nearly two decades, I’ve been sharing Passover recipes here on Taste With The Eyes—dishes that return to our table year after year, each one tied to memory, meaning, and tradition.

In this collection, you’ll find some of my most-loved recipes, from symbolic haroset and tender matzo ball soup to my much-requested brisket and more. These are the dishes that define our Seder—familiar, meaningful, and deeply rooted in the story we retell each spring.

The Passover Seder recounts our journey from slavery to freedom, a story that has been told for over 3,000 years. While the narrative remains unchanged, each year it resonates in new ways. Our menu, evolves gently—yet always honors tradition.

And yes… our tables are covered with frogs. A whimsical nod to the plagues, our Passover Frog Collection has become part of the celebration, adding a touch of personality and joy to the evening (you can read more about that here). 🐸

Passover Recipes Collection

Passover Recipes

Continue reading “Passover Recipes Collection”

Matzo Ball Recipes Collection

Matzo Ball Recipes Collection

Matzo Ball Recipes Collection 🍲 🫓 🐓

Over the years, I’ve made hundreds of matzo balls—mostly traditional, but often with a twist. In this collection, you’ll find nine of my favorites: saffron, horseradish & chives, Mexican and Vietnamese variations, fancy fried matzo balls, a turkey-flavored version, and even one finished with edible flowers. Some are kosher for Passover, while others are variations meant for experimenting outside this holiday.

At the end of the post, I’m sharing my tips and secrets for making great matzo balls every time, whether you’re trying one of my recipes or your own family favorite.

Matzo Ball Recipes Collection

Matzo ball soup has become a familiar part of many Seder tables, even though it’s not required or mentioned in the Haggadah. For Ashkenazi Jews, it grew out of a simple idea: take matzo, the Passover staple, and turn it into something warm, tender, and satisfying. Dumplings made from matzo meal simmer in savory chicken broth, creating a dish that has become beloved over generations.

And beyond tradition, matzo ball soup is simply delicious. The broth is rich and flavorful, and the dumplings are light yet satisfying, soaking up every drop of goodness. Whether airy or a bit denser, it’s a dish that everyone enjoys as part of the Seder experience—while the story of Passover remains at the heart of the table. ❤️

Matzo Ball Recipes

Continue reading “Matzo Ball Recipes Collection”

Duck Legs, Butter Masala Sauce

Duck Legs, Butter Masala Sauce

Duck Legs, Butter Masala Sauce
🦆 🧈 🍅
White Rice, Pomegranate Arils, Cashews

This vibrant bowl pairs succulent duck legs with a silky butter masala sauce, served over fluffy white rice and finished with lively garnishes. Jewel-like pomegranate arils add sweet-tart brightness, cashews contribute satisfying nutty crunch, and fresh cilantro brings a final lift of herbal freshness. The colors alone make the dish striking on the plate, while the flavors come together in a harmonious balance of savory, tangy, creamy, and crisp.

The beauty of this recipe is how quickly it comes together. The duck legs—found in the refrigerated section at Costco—are fully cooked using the sous vide method. Vacuum-sealed and cooked to a precise time and temperature, they simply need to be reheated before serving, making them perfect for an easy but impressive meal.

Gymkhana—the celebrated Indian restaurant from London—recently opened a location in Las Vegas and has begun selling their premium sauces in the United States. They are even offering one of their jaunty serving dishes from Burleigh Pottery as well. Naturally, I couldn’t resist.

Duck Legs, Butter Masala SauceThis dish brings together two of my recent recipes:

Back in January I shared my Butter Masala Chicken Bowl with Green Herb Chutney and Yogurt using Gymkhana’s superb Butter Masala Mild Simmer Sauce. Then in February I posted Char Siu Duck Legs over Braised Cabbage after discovering those convenient sous vide duck legs at Costco. This new recipe combines those two ideas: the richly spiced butter masala sauce paired with succulent duck legs and steamed white rice.

Duck Legs, Butter Masala Sauce

The result is both comforting and elegant. The warm spices and gentle creaminess of the sauce complement the natural depth of the duck, while the rice provides a soft, neutral base. Pomegranate arils and cashews add sparkle and texture, so each bite offers something a little different. It’s a quick dish that feels thoughtfully composed—and looks beautiful when served.

Duck Legs, Butter Masala Sauce Recipe

Continue reading “Duck Legs, Butter Masala Sauce”