Chef Way Ana Sortun’s pastry chef, Maura Kilpatrick, adds cinnamon and cocoa nibs to the syrup that soaks her chocolate baklava.
Chef Way Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles).
Chef Way To fill this sandwich wrap, Sortun coats chicken thighs with a lengthy list of spices that includes allspice and nutmeg, then braises them in beer and garlic.
Chef Way Sortun sprinkles house-made flatbreads with za’atar, the Middle Eastern blend of sesame seeds, herbs and sumac. She serves it with a salad of spinach, peas, cucumbers and lettuce, mixed with yogurt-like Lebanese lebneh.
Easy Way Bake store-bought pizza dough with za’atar, and make a simpler version of the salad with Greek-style yogurt.
Chef Way Ana Sortun plays with Italian flavors, topping a small pool of lemon-basil sauce with tender pan-fried pork and sautéed vegetables.
Easy Way Skip the basil sauce and just sprinkle the pork and vegetables with fresh basil.