Author Archives: Maureen Abood

Za’atar Fried Chicken and my cookbook photo shoot

Chicken and donuts, Maureen AboodWhen I take photos for Rose Water and Orange Blossoms, there are so many things to consider: the light, the lens, the plate, the background surface and the backdrop. And of course, the food itself. I run around the kitchen …

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Raspberry-Rose Crumb Cake Recipe

Raspberry crumb cake with plates, Maureen AboodI’ve more than mentioned here how seriously we take our raspberry picking Up North. They dazzle, those razzles. Right now the berries are finally so ripe they practically fall off the bush at the mere whisper of “hello,” before …

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Cherries with Parsley, Walnuts, and Pomegranate Vinaigrette


I have been turning out lots (and lots) of pies lately. This, however, is not a post about pie, but anyway: A few of the pies we give away, but most…we eat. That means I’ve also been turning out lots …

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Lebanese summer salad recipes (and many ways to eat your mint)

 

 

Lebanese salad recipes are bright, light, and always high on flavor. Plenty of crunch too. Oh, and don’t forget the mint! It’s everywhere in Lebanese recipes, especially summer salads, most of which happily end in the word “mint.” As …

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Grilled Corn Salad with Mint and Feta Recipe


The truth is that even though Dan and I are newlyweds, it is summer up north in Michigan. This is where I do most of my work. His work, however, is downstate. So when all of the festivities of …

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