Pita Crisps with Labne & Za’atar

You’d think I’d have appetizers on the brain like all of the other food writers because of the Super Bowl this weekend. While what we’re making certainly qualifies as game-day delicious, I’m thinking of them for other reasons entirely. Instead, I’ve got wedding on the brain. Brother Tom and the lovely Amara will marry this…

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Ingredient: Pita Bread

Pita bread is essential to the Lebanese style of eating: no matter what is on your plate, the thin, soft piece of bread in hand to scoop up your bite is both utensil and flavor-maker at once. I don’t know that I have adequately stressed one critical essential to the Lebanese style of eating: whether…

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Lebanese talami bread; ask and you shall receive.

Last Thanksgiving was my first one away from my family. That may sound wacky to some given that I’m not exactly a kid, but for the Lebanese among us it probably sounds about right. Our families tend to stay close, tight knit, which has its rewards (and, of course, its challenges). My plan to stay…

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Technique: How to proof yeast

There was one aspect of culinary school that could, if you wanted, be compared to law school: every week officially, and every day casually, we were asked by our instructor Frances to recite what we knew about the various concepts and methods we were learning. There weren’t any torts, but there were tortes, along with…

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Ingredient: Flour

Get ready, because we are baking bread this week. Chewy, airy, crisp-on-the-bottom talami. Bread baking enjoys a longstanding, deep tradition in my family. The women always baked by the tons, every week, to have bread on the table for their families each day. Now the rest of us weakling next-generation bakers are just trying to…

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