Radish & arugula salad. Here let us feast.

Radish and Arugula Salad, MaureenAbood.com

When the landlady at the first apartment I lived in with my sister in Chicago told us she was selling the old grey stone and it was time for us to move on, I was excited about the prospect of something new and different. That is, until I discovered what moving really meant. For me,…

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Serious Garlic Sauce, or Toum

The first time I had ever heard of toum—the crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meats—was just a few years ago. I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, don’t you just love…

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Lebanese Potato Salad

Lebanese potato salad is light and fresh with lemon and mint–the perfect, healthy summer salad which is dairy- and gluten-free. See how to cook the potatoes perfectly here and in my video. I was surprised when I returned from Lebanon recently to find the herbs in the back corner garden had come into their own.…

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Technique: How to cook potatoes perfectly for salad

Perhaps the most vexing thing about making potato salad is cooking the potatoes properly. They are a little like pasta in this regard, but potatoes don’t have the same breaking point leeway that pasta has. Take them 30 seconds beyond just right, and here come the mashed potatoes. As we discussed yesterday, different types of…

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Ingredient: Potatoes

One of the great pleasures (and there were many) of a morning at Chicago’s Green City Market was the remarkable display of potatoes at Nichol’s Farms. The colors! The shapes and sizes! My favorites were some little purple potatoes that defied all expectations for tubers, in color and flavor and texture. Up north we are…

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Fattoush salad, and poetry, in motion

It wasn’t long after I started working, after graduate school studying poetry and literature, that I started to feel the gnaw. Working was great, a paycheck was even greater. But I wasn’t writing much—just a couple of correspondences that took on terrific significance for me, or my journal, which was so stream of consciousness that…

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Lebanese Spinach Pies, or fatayar, or whatever

Lebanese spinach pies on a blue floral plate, Maureen Abood

These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. I use a fantastic sticky dough recipe, rolled out and cut in circles. Fill Lebanese fatayar with spinach, meat, squash, or your own invention. You’d…

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Warm Almond-Stuffed Dates with Lime Zest; a California story

Warm Almond Stuffed Dates with Lime Zest, MaureenAbood.com

Warm almond-stuffed dates with lime zest are the absolute simplest, most sophisticated appetizer in my repertoire. Everyone loves them for their deep caramel-like flavor, even the date-wary! Every day at Tante Marie’s, the best of our plates were saved for a special friend of the house. We took pains to be certain that he received…

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Technique: How to prepare Swiss Chard

Like any green, leafy vegetable, Swiss chard requires a good rinse before it is trimmed. I like to dunk chard in a deep bowl of cold water, swish it around, pull it back out and do the same again in a fresh bowl of water. Then pat it dry gently with a clean kitchen towel.…

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