Recipe Blog Posts

This month, summer squash like zucchini are prolific in markets and gardens. Think sweet instead of savory when purchasing or harvesting these hot weather jewels!

I enjoy baking for people their favorite pies. When I asked a friend whose birthday is this month what her favorite pie was she closed her eyes and said, “yummmmm, apricot pie!”

Easter in the Middle East is marked by so many traditional dishes and sweets are no exception! Many are made with semolina flour and are drenched in orange blossom syrup.

Another big holiday is around the corner and the prudent chef looks to make-ahead sides to serve with a traditional Easter baked ham.

Dates are a delicious staple in Middle Eastern cuisine, whether used as a pick-me-up mid-afternoon snack with a demitasse cup of coffee, the first menu item in breaking a religious fast, or the main ingredient in desserts.

This dish is served on Good Friday or during the Holy Week, meaning the week where Christians commemorate the suffering of Christ. It is a week of fasting when meat is not eaten which is why this kibbeh is totally vegetarian.

It’s hard to be inspired to cook when all my herbs are frozen till next spring! I’m used to walking out in the yard and having the herbs speak to me.

I have more Swiss chard that I know what to do with!

Culinary cultures worldwide offer signature doughy pockets encasing seasoned meat concoctions whose spices instantly indicate to which geographical region your tantalized tastebuds have been introduced. A few such wonders include Mexican empanadas, Indian samosas, Asian dumplings, and the crown jewel in my biased opinion, Middle Eastern sambousics!