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Cod is one of my favorite fishes to cook. It can really take on lots of different spices and lends itself to endless ways of cooking. Here we add s...
Lablebi, sometimes also transliterated as lablabi, is a Tunisian chickpea stew often eaten for breakfast. I hadn't had any in a long time (the firs...
This simple and delicious dish of tahina sauce over hummus is a frequent breakfast food for me. Make sure to use high quality tahina and chickpeas ...
When blended, Le Puy lentils turn into a hearty soup. You can make it as smooth or chunky, thick or thin, as you like. A dollop of yogurt sauce...
This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...
Le Puy lentils are small, nearly black, and, when uncooked, hard as little stones. Unlike green lentils or red lentils, these French ones don’t bur...
This dish is so easy and delicious I could probably eat it every day, especially since it's so easy to add variety by changing the spices or ingred...
My wife regularly makes a Southern salad using canned peas, and I regularly make variants since it's such an easy prep. This time we had an open ca...
These simple recipes are perfect for making and enjoying hummus and pita at home. Ice water is the key to a great texture.
Someone asked me the other day, “Samah, what do you eat to feed yourself? I mean, if you’re constantly cooking all day, do you just eat all your re...
Dal has probably been the most constant thing in my life. Okay, kidding - I love my family and friends too - they've been around. But let me tell y...
One of the most delicious and beloved dishes in Israeli cuisine is Chraime - a spicy fish stew with the deep flavor of tomatoes. In our seasonal ve...
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