Mmmm Mmmm Mujadara, Lebanese lentil pilaf

This classic and beloved Lebanese Mujadara pilaf is made with lentils, caramelized onions, and rice or coarse bulgur. It’s both vegetarian and vegan. Mujadara is ultra-healthy, and is delicious topped with labneh (Greek yogurt), a fried or poached egg, arugula or watercress salad, or anything you come up with. Get the right lentils and bulgur…

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Technique: How to dice an onion

What more gracious gift has the table been given than the onion? It seemed as though I was seeing onions for the first time in all of their gorgeous splendor when I saw them through the camera lens this week. Onions are perhaps the most ironic of all foods, and that may be why I…

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Ingredient: Lentils

We ended the year in the warm, buttery blessing of baklawa. And we have no regrets. But we’ll start the New Year in the healthy, earthy, yet delectable land of lentils, which are eaten with frequency in many ethnic cuisines, particularly that of the Lebanese. The lentil is a pretty little pulse that grows in…

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Caramel Corn to help you ring in the New Year

Every year around the holidays, memories of the times I’ve spent up north at Christmas and New Year’s inevitably surface. I’ve never been much of a New Year’s Eve fan, at least not once I started going out for parties and horn-blowing in various cities. Nothing quite so mind-dimming as kissing and hugging a bunch…

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Lebanese Baklawa Recipe. Do you hear what I hear?

Lebanese Baklawa diamonds, Maureen Abood

My Lebanese baklawa recipe gives you step-by-step instructions so you can enjoy baking and eating this beautiful classic pastry. Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. Once you get the hang of the many parts involved, it’s a wonderful and not-difficult addition to your baking…

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How to clarify butter

Clarified butter in a pan, Maureen Abood

Clarified butter is simply butter with the solids removed. Learn how to clarify butter with ease, an ingredient used in many pastry and baking recipes. I have become such close friends with butter over the last year that this post makes me feel right at home in butter’s lovin’ arms. I didn’t used to be…

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Ingredient: Phyllo dough

Phyllo dough for Lebanese baklawa, Maureen Abood

Perhaps it’s my love of paper that inspires my fascination with phyllo dough. Or maybe it’s the other way around. Either way, phyllo dough is a beautiful, delicate pastry that requires a lot of tender loving care when handled. Made with flour, water, and oil, phyllo is an unleavened (no yeast) paper-thin dough that is…

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Technique: How to roast chicken for Lebanese hushwe

Lebanese hushweh, chicken rice pilaf

We’re cooking something very special this week here on Main Street, and hopefully in your kitchen too. Hushwe is the ultimate Lebanese comfort food. A cinnamon-scented rice pilaf with beef, chicken, and nuts, hushwe packs a punch on the nutrition front. Its savory, and if you dare, buttery blend will fill you with a feeling…

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Candied Orange Peel begins with the letter “C”

When my mother moved out of the home she lived in for 40 years, the home where she raised five children, a husband, many vegetable and flower gardens, and 50 pine trees, there was plenty of accumulated stuff to sort through. It was the stuff of photos, books, kitchen and china cabinets, closets, and more…

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