Maximum-flavor recipes

Step right up, all big flavor seekers and maximalists: these recipes are for you! 

Bold and vibrant flavors everywhere. Every bite a thrill! Yessiree, with these recipes, your garnishes have garnishes. More is more! This is my kind of food. I love lots of flavors and textures. Spicy, vinegary, sweet, and sour in every bite.  

These recipes have longevity, my friends. They are not just a fad. Each recipe is familiar, simple, and comforting. This is real food that is made with good techniques and authentic flavors. This is food you can make at home for yourself and for friends. There are no surprise ingredients, and much of each recipe is a “pantry ingredient”—easy to find and easy on the budget.  

Pretentious recipes are out, I say—authentic is in. Enjoying food with friends is a summertime pleasure and these recipes allow you to feel like you’re attending your own party with most of the prep done in advance. Why, active cooking can be part of the event.  

Take advantage of the ultimate season of gathering with longer days, a relaxed spirit, and crowd-friendly recipes full of flavor and attitude. This is food, with a capital F, and that stands for “flavor!” Right here in the Windy City. 

Brisket Kefta 

Kefta—a type of kabob—is spiced ground meat (often lamb, beef, or poultry) that is kneaded with onions, garlic, and spices until the meat becomes sticky (from the fat in the meat). Then it is pressed onto a skewer and grilled until charred and caramelized. A perfect party dish that looks impressive, but is quick and easy to make. 

Kefta just feels like a casual dinner party meal. Maybe it is its meat-on-a-stick “thing,” but it feels festive and crowd friendly. Kefta checks all the boxes as a fun flavor-packed, umami explosion in your mouth dish that also is high in protein.  

To make Kefta as maximalist as possible, serve with the garnishes listed below…or whatever makes your tastebuds happy. I serve Kefta with warmed pita, to soak up all the juices, and a tangy coleslaw. 

Brisket is a great choice of meat for Kefta; the balance of meat and fat is perfect. Or you can use ground chuck, or a mix of both.  

Serves 8-10 

4 pounds ground brisket, chuck (at least 20 percent fat), or a mix 

1 large onion, grated on large holes of box grater 

6 cloves garlic, grated on a micro-plane 

1 tablespoon cumin 

2 teaspoons coriander 

½ teaspoon cinnamon 

2 tablespoons ginger, freshly grated 

1 tablespoon red chili flakes, crushed 

½ cup flat leaf parsley, finely chopped 

¼ fresh mint, finely chopped 

¼ cup fresh cilantro, finely chopped 

1 tablespoon sea salt 

2 teaspoons black pepper, freshly cracked 

Extra virgin olive oil 

Garnishes: grilled lemon wedges, chopped olives, caramelized onions, pickles, tahini, hot honey (see below), harissa, or your favorite hot sauce. 

1. In a large mixing bowl, knead ground brisket, onion, garlic, cumin, coriander, cinnamon, ginger, chili flakes, parsley, mint, cilantro, sea salt, and pepper until the mixture feels sticky.  

2. Break off a small amount and fry it in a small pan and taste for seasoning. Add more salt if necessary.  

3. Divide meat mixture into 24 portions, roll each portion into a ball, and press into a sausage shape. Insert a skewer through the meat and press it onto the skewer. Continue with remaining meat. 

4. Refrigerate for at least one hour to firm up the meat (or for up to 2 days). 

5. Heat a grill to medium-high. First, rub hot grill grates with oil (I do this with an old kitchen towel dipped in EVOO, several times, to build up a layer of oil on the grates) to keep the meat from sticking. Spray or drizzle the Kefta with EVOO. 

6. Grill Kefta for about 2-3 minutes on each side until well-caramelized. Check for doneness and continue cooking if desired. 

Serve with warm pita, coleslaw, and garnishes.  

Hot Honey 

You will end up using this more than you think. Hot honey tastes exactly like you think. The flavors round out vinaigrettes, marinades, ketchup, BBQ sauce, and anything that needs a kick of flavor. 

Yield: about 1 cup 

5 (or more) red jalapenos or Fresno chiles, coarsely chopped 

½ cup apple cider vinegar 

1 cup best quality honey 

Simmer chiles with vinegar until reduced by half (open a window as the fumes can get a bit spicy!) 

Add chile mixture to honey and allow to steep for several hours before straining out chiles.  

Store hot honey, covered in the fridge, for up to 2 months.  

Crisp and Tangy Slaw 

I make coleslaw all year round. I love the crunch and tangy dressing with almost everything. I use a variety of cabbages and often mix in kale, spinach, then top with peanuts, cashews, and toasted seeds. I play with the dressing by using vinegars, hot sauce, my favorite Japanese mayo, miso, grated garlic, and olives. Slaws are a playground for adding flavors. Dress it up and turn your simple cabbage into a WOW side.  

Adding homemade hot honey to the dressing makes the slaw an exciting roller coaster of spicy, tangy, garlicky, and herby flavors. Purging cabbage with salt and sugar not only deepens its flavors, but also draws out water that would cause your slaw to become soggy. This step will keep your slaw crunchy and crisp for days. 

Serves 8 

1 small head red cabbage, finely shredded 

1 small head green cabbage, finely shredded 

2 tablespoons granulated sugar  

1 large red onion, sliced very thinly 

½ cup flat leaf parsley, chopped 

½ cup fresh mint, chopped 

½ cup best quality mayo 

2 tablespoons hot honey  

3 garlic cloves, grated on a microplane  

½ cup fresh squeezed lemon juice 

3 tablespoons EVOO 

2 teaspoons sea salt  

1 teaspoon freshly cracked black pepper 

1. In a large bowl, toss shredded red cabbage, green cabbage, sea salt, and sugar together. Allow to sit for about 15 minutes.  

2. Transfer to a colander and rinse. Shake all water off.  

3. Mix cabbages with red onion, parsley, and mint.  

4. In a small bowl, whisk mayo, hot honey, grated garlic, lemon juice, EVOO, salt, and pepper together.  

5. Pour mayo mixture over cabbage mixture, toss and adjust seasoning.  

6. Chill before serving.  

Chocolate Pound Cake 

No mixer needed, this quick dessert comes together and is super chocolaty thanks to the use of cocoa powder and bittersweet chocolate. Be sure to use the best quality extra virgin olive oil for a fruity flavor.  

Serves 8-10 

 
1 cup all-purpose flour  
½ cup best quality cocoa powder (I only use Valrhona) 
1 teaspoon baking powder 
½ teaspoon baking soda 
½ teaspoon salt 

4 ounces bittersweet chocolate (I only use Callebaut 71%), melted 
3 eggs, lightly whisked 
½ cup brewed coffee 
1½ cups packed brown sugar 
½ cup best quality extra virgin olive oil  
2 teaspoons vanilla extract 

 
Preheat oven to 325°F. 

 
1. Lightly grease a loaf pan with EVOO and dust it with cocoa powder. 
2. Whisk dry ingredients together in a large mixing bowl. Set aside. 
3. Mix chocolate, eggs, coffee, brown sugar, EVOO, and vanilla together in a small mixing bowl. 
4. Mix the wet ingredients into the dry ingredients. Be careful not to over-mix, or the cake will be tough.  

5. Pour the batter into the prepared loaf pan and bake in a preheated oven for 50-60 minutes until a toothpick inserted will have moist crumbs on it. 
6. Place the cake pan on a cooling rack and allow to cool for 1 hour. Run a knife around the edge of the cake and unmold onto a plate. Dust with powdered sugar. 

Serve with Chocolate-Olive Oil Spread and sliced fruit. 

Chocolate-Olive Oil Spread 

I use this on toast, as a dip for fruit, smeared on crepes, spread on cakes, and dolloped on ice cream. Leftover spread can be stored for 1 month, covered in the fridge, and should be warmed gently before using.  

4 ounces bittersweet chocolate, chopped 

2 tablespoons cocoa powder (I use Valrhona) 

1/3 cup best quality extra virgin olive oil 

1 tablespoon honey 

Pinch of sea salt 

1. In a double boiler, melt chocolate over simmering water. 

2. Remove from the heat and whisk in cocoa powder, EVOO, honey, and salt. 

Laura Frankel—a noted kosher chef, and cookbook author—serves as Director of Culinary Operations at Tamarisk NorthShore. She is also a product development specialist and has worked as culinary director for a media company.