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Baharat lends depth and aromatics to a simply prepared vegan stew. Leaving the rind (which is edible and delicious) on kabocha squash helps the pie...
The classic combination of pork and apples develops layers of flavors here—from tangy apples to sweet raisins to tart apple cider vinegar. The warm...
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a li...
These individual frittatas are great for brunch parties. Potatoes make them a satisfying main course that needs just a salad to become a complete m...
I've been regularly making zhug, which you may also know as zahawiq, ever since I first had it with a Yemeni friend more than 20 years ago. In an o...
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...
Chicken breasts become intensely flavorful and juicy with my easy technique: start spice-rubbed chicken in a cold pan. Not only does the slow rise ...
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 ...
My wife is from Texas, the land of chili (with no beans). I love making it for her and we almost always have some frozen for a quick dinner when we...
This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—the...
These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make. Friday lunch...
This dish looks beautiful enough for a dinner party but is simple enough for a weeknight meal too. It’ll make you look good either way. I skip the ...
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