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Apricot Upside Down Cake on a sheet pan

Apricot Upside-Down Cake

By Maureen Abood On July 25, 2020 · Add Comment · In Pastry and Sweets, Summer, Techniques, Your Favorites
Apricot Upside-Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would never [...]
Read More »
Aspargus pickles in weck jars

Asparagus Pickles with Grape Leaves

By Maureen Abood On July 2, 2020 · 2 Comments · In Maza, Appetizers and Dips, Preserves and Pickles, Summer, Vegetables, Vegetarian
Asparagus pickles with grape leaves in the jar go extra-crisp! The grape leaves deliver tannins that impart more crunch. These are refrigerator pickles, quick and easy. So delicious for your cocktail hour or on the buffet. This recipe is as much about the humble grape leaf as it is about the grand pickled asparagus. I [...]
Read More »
Daiquiri in a coupe glass with a lime wheel

Hemingway Daiquiri

By Maureen Abood On February 21, 2020 · 3 Comments · In Drinks, Gluten-Free, Summer, Winter, Your Favorites
This post is written by Peggy Abood, sister of Maureen! She is one of the world’s great Hemingway devotees. The Hemingway Daquiri is so refreshing, using fresh-squeezed citrus. Blitz all of the ingredients with lots of ice to go for a frozen Hemingway Daquiri. I know when the love affair started. I wasn’t looking for [...]
Read More »
Caprese salad on a blue platter

Caprese Salad with Pomegranate and Mint

By Maureen Abood On September 5, 2019 · 2 Comments · In Gluten-Free, Maza, Appetizers and Dips, Salads, Summer, Vegetables, Vegetarian, Your Favorites
Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes. I figure it was because we had such a cold and unforgiving winter last year (polar vortex, lest we’ve forgotten), but when the leaves made a full appearance last spring, I felt [...]
Read More »
Apricot chicken in a roasting pan with roasted apricots

Apricot Chicken Recipe

By Maureen Abood On August 22, 2019 · 1 Comment · In Chicken, Fish, Beef, Lamb, Gluten-Free, Summer
This fabulous Apricot Chicken Recipe uses fresh apricots. The roasting method results in juicy roasted skinless, boneless chicken. I was rushing to make a dinner that both my mom and my nephew would like to eat. The chicken breasts seemed harmless enough, and I’ve been schooling myself this summer on how not to dry out [...]
Read More »
Tabbouleh Hummus Platter with blue and white platter

Tabbouleh Hummus Platter

By Maureen Abood On August 15, 2019 · 4 Comments · In Gluten-Free, Grains and Legumes, Salads, Summer
The Tabbouleh Hummus Platter is perfect on your grill buffet, as a side dish and a vegetarian main. Make it gluten-free using quinoa in the tabbouleh. Eat the tabbouleh hummus with thin pita bread or crisp romaine leaves. Someone asked me recently what is my favorite way to eat hummus. That’s a toughie, because I [...]
Read More »
Frozen blueberry swirl bars

Frozen Blueberry Labneh Swirl Bars

By Maureen Abood On August 1, 2019 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often [...]
Read More »
Slices of cherry slab pie pon blue and white plates

Cherry Lime Slab Pie

By Maureen Abood On July 24, 2019 · 3 Comments · In Pastry and Sweets, Summer, Your Favorites
Cherry Lime Slab Pie is a big sheet pan of a pie, with a high crust-to-filling ratio. The tart (or “sour”) cherries are key to classic cherry pie flavor. I pride myself on being able to put together a decent pie lickity split, without a lot of fuss. Knowing how to make great food without [...]
Read More »
Strawberry Cake with Whipped Cream on a cake stand

Strawberry Cake with Whipped Cream

By Maureen Abood On June 28, 2019 · 5 Comments · In Pastry and Sweets, Summer, Your Favorites
A 4th of July treasure! For the Strawberry Cake with Whipped Cream, white cake is topped with fresh strawberry puree, then frosted with stabilized whipped cream. Gelatin is the key for the puree and the cream. I’ll get it out there right now: this was supposed to be a post about a strawberry marble cake. [...]
Read More »
Basil oil in three plates on the counter

Basil Dipping Oil

By Maureen Abood On June 23, 2019 · Add Comment · In Gluten-Free, Maza, Appetizers and Dips, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at [...]
Read More »
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Apricot Upside Down Cake on a sheet pan

Apricot Upside-Down Cake

By Maureen Abood On July 25, 2020 · Add Comment · In Pastry and Sweets, Summer, Techniques, Your Favorites
Apricot Upside-Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would never [...]
Read More »
Aspargus pickles in weck jars

Asparagus Pickles with Grape Leaves

By Maureen Abood On July 2, 2020 · 2 Comments · In Maza, Appetizers and Dips, Preserves and Pickles, Summer, Vegetables, Vegetarian
Asparagus pickles with grape leaves in the jar go extra-crisp! The grape leaves deliver tannins that impart more crunch. These are refrigerator pickles, quick and easy. So delicious for your cocktail hour or on the buffet. This recipe is as much about the humble grape leaf as it is about the grand pickled asparagus. I [...]
Read More »
Daiquiri in a coupe glass with a lime wheel

Hemingway Daiquiri

By Maureen Abood On February 21, 2020 · 3 Comments · In Drinks, Gluten-Free, Summer, Winter, Your Favorites
This post is written by Peggy Abood, sister of Maureen! She is one of the world’s great Hemingway devotees. The Hemingway Daquiri is so refreshing, using fresh-squeezed citrus. Blitz all of the ingredients with lots of ice to go for a frozen Hemingway Daquiri. I know when the love affair started. I wasn’t looking for [...]
Read More »
Caprese salad on a blue platter

Caprese Salad with Pomegranate and Mint

By Maureen Abood On September 5, 2019 · 2 Comments · In Gluten-Free, Maza, Appetizers and Dips, Salads, Summer, Vegetables, Vegetarian, Your Favorites
Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes. I figure it was because we had such a cold and unforgiving winter last year (polar vortex, lest we’ve forgotten), but when the leaves made a full appearance last spring, I felt [...]
Read More »
Apricot chicken in a roasting pan with roasted apricots

Apricot Chicken Recipe

By Maureen Abood On August 22, 2019 · 1 Comment · In Chicken, Fish, Beef, Lamb, Gluten-Free, Summer
This fabulous Apricot Chicken Recipe uses fresh apricots. The roasting method results in juicy roasted skinless, boneless chicken. I was rushing to make a dinner that both my mom and my nephew would like to eat. The chicken breasts seemed harmless enough, and I’ve been schooling myself this summer on how not to dry out [...]
Read More »
Tabbouleh Hummus Platter with blue and white platter

Tabbouleh Hummus Platter

By Maureen Abood On August 15, 2019 · 4 Comments · In Gluten-Free, Grains and Legumes, Salads, Summer
The Tabbouleh Hummus Platter is perfect on your grill buffet, as a side dish and a vegetarian main. Make it gluten-free using quinoa in the tabbouleh. Eat the tabbouleh hummus with thin pita bread or crisp romaine leaves. Someone asked me recently what is my favorite way to eat hummus. That’s a toughie, because I [...]
Read More »
Frozen blueberry swirl bars

Frozen Blueberry Labneh Swirl Bars

By Maureen Abood On August 1, 2019 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often [...]
Read More »
Slices of cherry slab pie pon blue and white plates

Cherry Lime Slab Pie

By Maureen Abood On July 24, 2019 · 3 Comments · In Pastry and Sweets, Summer, Your Favorites
Cherry Lime Slab Pie is a big sheet pan of a pie, with a high crust-to-filling ratio. The tart (or “sour”) cherries are key to classic cherry pie flavor. I pride myself on being able to put together a decent pie lickity split, without a lot of fuss. Knowing how to make great food without [...]
Read More »
Strawberry Cake with Whipped Cream on a cake stand

Strawberry Cake with Whipped Cream

By Maureen Abood On June 28, 2019 · 5 Comments · In Pastry and Sweets, Summer, Your Favorites
A 4th of July treasure! For the Strawberry Cake with Whipped Cream, white cake is topped with fresh strawberry puree, then frosted with stabilized whipped cream. Gelatin is the key for the puree and the cream. I’ll get it out there right now: this was supposed to be a post about a strawberry marble cake. [...]
Read More »
Basil oil in three plates on the counter

Basil Dipping Oil

By Maureen Abood On June 23, 2019 · Add Comment · In Gluten-Free, Maza, Appetizers and Dips, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at [...]
Read More »
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