Silan & Za'atar Roasted Chicken

When you make chicken every week you need to think of some new flavor combinations or else you get some funny faces from your family members!  I l...

Poached Salmon

Poaching salmon keeps it extremely moist and makes it silky and flavorful— it’s also incredibly easy and takes very little time to cook. Unlike mos...

Eggplant Baked Penne

Olives and feta cheese add briny saltiness to this pasta, while the eggplant softens to tenderness while retaining a little bite. 

French Lentils with Garlic and Mustard

Puy lentils are small, nearly black, and, when uncooked, hard as little stones. Unlike green lentils or red lentils, these French ones don’t burst ...

Farro with Toasted Noodles

Throughout Lebanon, Syria, and Turkey, rice is often cooked with broken bits of toasted vermicelli noodles, which are sometimes called fideos in S...

Smoky Chickpeas

While canned chickpeas are passable, they’ll never be as tasty as these freshly cooked ones. I like to cook chickpeas just to have them around. The...

Hawayej Halibut

For this recipe I make a simple sauce using fresh lemon, tomatoes, and dry sliced garlic. It comes together quickly and is a great way to enjoy fis...

Roasted Eggplant

Studded with dried garlic slices, these roasted eggplants are rich and savory.    

Pickled Jalapeños

You never have to buy pickled peppers if you know how to make them, plus you can use whatever produce and spices you like. Try these on your next t...

Rosemary and Garlic Risotto

My version of risotto adds the complex depth of spice at every stage of cooking. Because spices infuse the liquid, water is the base here, not stoc...