Serve these juicy, lemony, spicy chicken slices in warm pita bread or other flat breads with tahini sauce (check previous blog posts) crunchy pickles, tomato slices, and radishes.
Full of fresh herbs and zingy dressing, this wholesome salad makes a great side dish for grilled meats, especially fish, or a complete bowl lunch by itself.
Charcuterie boards are all the rage, as you well know. But how about adapting this entertaining trend to picnics and tailgating?
Hospitality was baked into how we operated in our home in Lebanon.
I look for excuses not to turn on the stove or oven in the summer. So what are my go-to dishes? Salads!
Growing up in Lebanon, every time we had stuffed squash and the tender insides were cored out, I looked forward to the next meal even more, because that meant we were having “yeggit koussa” (squash patties).
I’m a member of a FB page called, “Mama’s Arabic Kitchen.” A recurring theme on it this month is parsley and what to do with the bumper crop the spring rains have nourished. I have a parsley mini forest in my herb garden!
I so enjoy using my mom’s old Betty Crocker Cookbook, because I hear her voice speaking to me as I’m baking some of our family’s traditional recipes.
I can’t tell you how many times people have asked me for my potato salad recipe and I’m always stumped.
I’ve been doing some contract work once a week at a local private school. With retirement, I’ve gotten out of the habit of making a to go lunch since we like to eat our main meal at noon with both of us home.