Clik here to view.
red velvet brownies
These red velvet brownies combine my favorite features of frosted brownies and red velvet cake. They’ve got all the flavor of red velvet cake in the form of a chewy brownie slice. Just like your...
View ArticleClik here to view.
upside-down plum cake + A Dish for All Seasons (my book!)
Exciting news! My cookbook, A Dish for All Seasons is available for preorder wherever books are sold! I am so excited to share it with you. Preorders are a huge help to new authors, so if you reserve...
View ArticleClik here to view.
warak enab (Lebanese grape leaves)
These Lebanese Warak enab are absolutely for meat lovers, and can be made with either lamb or beef. Loin chops line the bottom of the pot, shielding the grape leaves from scorching, while also...
View ArticleClik here to view.
Loubieh bi Zeit (Middle Eastern green beans)
Loubieh bi zeit (or lubiyeh b’zetha as we say in Assyrian) literally translates to “green beans in oil.” These Middle Eastern green beans are a simple dish with a simple name, and they’re easy to make...
View ArticleClik here to view.
yellow curry powder + recipes
This yellow curry powder recipe is primarily made up of turmeric, cumin, coriander, and fenugreek, with some warm and spicy background notes. This blend works well raw, but tempering in oil or...
View ArticleClik here to view.
gigantes plaki (with pockets of feta)
Let’s talk about baked butter beans! (AKA gigantes plaki in Greek). Oddly, they contain no butter whatsoever! This baked bean dish spans the eastern and western Mediterranean. And I have my own...
View ArticleClik here to view.
easy dessert dates
When I want an easy dessert, I look no further than the date! Bliss balls are well and good, but it’s even easier (and much, much prettier!) to just combine a few ingredients and sandwich them...
View ArticleClik here to view.
rice with vermicelli
I truly believe that if you don’t like raisins, you probably don’t know the secret that every Middle Eastern cook knows: You’ve got to caramelize those babies! I learned this technique from my...
View ArticleClik here to view.
roasted kale
The key to the best roasted kale is to drizzle on a super flavorful dressing before roasting. But what kind of dressing? That’s entirely up to you! This recipe is super flexible, and you can use any...
View ArticleClik here to view.
Chocolate Pear Cake with Poached Pears
Zoë François’s poached pear ginger cake inspired this chocolate pear loaf, with a wintry forest of pear stems poking out of the top. I loved the idea so much, I made a chocolate version, with pears...
View ArticleClik here to view.
Stuffed Onions
There’s a reason so many cuisines have their own version of stuffed vegetables. They’re cozy, flavorful, and often very flexible. These stuffed onions are inspired by a traditional Iraqi dish, where...
View ArticleClik here to view.
How to Cook with Stainless Steel (+ Scrambled Eggs Recipe)
The moment I discovered that I could use my stainless steel pan to turn out flawless, no-stick scrambled eggs, I sent all my nonstick pans to Goodwill. That day, I learned how to cook with stainless...
View ArticleClik here to view.
Olive Oil Banana Bread
This olive oil banana bread is tender and balanced. It’s not too sweet and it’s perfectly soft. And the olive oil? It’s not there as some sort of a health swap. Olive oil makes the loaf impossibly...
View ArticleClik here to view.
Blueberry Zucchini Bread
This isn’t just zucchini bread with a few blueberries thrown in. It’s an actual slice of summer. By folding corn into the batter (both cornmeal and sweet corn), blueberry zucchini bread ascends to...
View ArticleClik here to view.
Red Lentil Soup
Bright, lemony, and big on flavor, this red lentil soup comes together with super basic ingredients and cooks in under 30 minutes (with very little active time). Known as shorbat adas in Arabic, it’s...
View Article