This layered gluten free no-bake chocolate pistachio cake recipe is like a fancy ganache tart that requires no baking. At the Immigrant’s Table is a food and travel blog with[...]
White Coat Pink Apron features 12 Armenian and Middle Eastern mezze or appetizer recipes that everyone will love on their holiday table, including hummus, baba ghanoush, tabbouleh, muhammara, and more.[...]
Amy Zitelman is the CEO of Philadelphia-based (and woman-owned) Soom Foods, the leading purveyor of tahini and tahini products in the American market, which she cofounded in 2013. Soom was[...]
SHERMAN OAKS, Calif. — Welcome to the Carnival Restaurant in Sherman Oaks, CA. Since 1984, this celebrated Lebanese family-owned restaurant offers a one-of-a-kind Middle Eastern dining experience known for its[...]
By Scott Suchman for The Washington Post, with food styling by Lisa Cherkasky for The Washington Post These savory pies from cookbook author and registered dietitian nutritionist Ellie Krieger have a feathery-light,[...]
“If you thought rice was boring, you haven’t tried this Lebanese spiced rice. It’s easy enough to make on any weeknight but fancy enough to serve at special celebrations and[...]
CANTON, Mass. — “This elegant rack of lamb from Boyajian Inc. is the perfect recipe for your family parties, celebrations and at the holidays,” says John Boyajian, founder of Boyajian,[...]
Maria Loi, international ambassador of Greek gastronomy, restaurateur and public personality, is widely regarded as “the Martha Stewart of Greece.” When she chooses ingredients and creates recipes, she considers the[...]
“Do you want something to eat? said my grandmother. I have cabbage soup and bread.” – From The Living and the Dead by William Saroyan LOS ANGELES — Released in[...]
This Fall Harvest Roasted Butternut Squash and Pomegranate Salad combines all the best produce that fall has to offer into the prettiest salad that’s simple to make and healthy, too.[...]
“Tabbouleh, also spelled tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil,[...]
