Vegan
Vegetarian Stuffed Koosa
Vegetarian stuffed koosa is based on the classic Lebanese dish of hollowed-out, stuffed summer squash poached in tomato (or yogurt). Koosa squash is a lighter green version of zucchini; dark green or yellow zucchini work beautifully for this dish if you don’t have Lebanese koosa. In any case, always select smaller squash, about 6 or…
Read MoreRaspberry Rose Jelly
Raspberry rose jelly is a beautiful way to enjoy ultra-pure raspberry flavor with no seeds. The rose water makes the raspberry taste even more raspberry! Everyone has a texture thing of one sort or another, don’t you think? My texture thing is not extensive, really it’s not. Oysters? No problem. Pate? Yes please. Labneh and…
Read MoreTart Cherry Sorbet Sundaes with Amarena Cherries
My tart cherry love began in northern Michigan but was deepened with the incredible tart cherry sorbet sundaes I’ve had in other places. My tart cherry sorbet recipe is simple to make and the flavor is fabulous, enhanced with a whisper of rose water! I find it ironic that some of the most memorable ice…
Read MoreFresh Mint Hummus
Fresh Mint Hummus is so fresh and flavorful, we may not ever eat hummus any other way…. Use the same simple hummus ingredients of skinless chickpeas, garlic, lemon juice, and tahini with a big handful of fresh mint and basil for a hummus that tastes as beautiful as it looks. Finish fresh mint hummus with…
Read MoreHummus topped with Spicy Sauteed Red Pepper
Hummus with spicy sauteed red pepper makes a feast of a lunch. Keep homemade smooth hummus at the ready in the refrigerator, then the red pepper is a snap to prepare. The aroma of the saute is as divine as the hummus topped with red pepper is to eat. This recipe is vegan!, and gluten-free…
Read MoreNo Butter Pie Crust
My mom’s no butter pie crust is on deck in the days leading up to any holiday around here. The pie crusts (and the whole pies!) can be frozen, making quick work the morning of. Mom’s no-butter pie crust is ultra flaky, whereas butter crusts, at least to me, are more shortbread cookie in their…
Read MoreCranberry Sauce with Rose Water & Pistachios
Cranberry sauce is such a natural with rose water, which brings out the cran-flavor and balances the sweet-tart beautifully. Be sure to use the rose water with restraint! We had a trial-run of Thanksgiving dinner recently, making good on what we say every year on Thanksgiving—which is: why don’t we eat this delicious meal more…
Read MoreRoasted Brussels Sprouts with Toasted Hazelnuts
Roasted Brussels sprouts with mulberry syrup and toasted nuts are a knockout on your holiday menu. Use any toasted nut you like. I love roasted, salted hazelnuts, a great balance with the tangy fruitiness of the mulberry syrup (or pomegranate molasses). I find it shocking when I hear, usually from one of the nieces or…
Read MoreMom’s Special Lebanese Rice
Lebanese rice is such an essential part of our table that I’m sheepish that I haven’t shared it here before…. My mom’s version is so special and delicious that it’s as at home on your weeknight menu as it is the holiday table. The attributes my mom has passed on to me are legion. Among…
Read MoreA new Za’atar Flatbread recipe to love
This za’atar flatbread recipe originates as a pizza dough recipe and has the ultimate thin yet soft and chewy crust. Hands down this dough makes the best za’atar flatbread I’ve ever made or eaten, and a tremendous pizza! Bonus: you can make the dough in advance. We all have them, or at least I hope…
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