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A native of Lebanon, Joumana is a trained pastry chef and professional caterer. In her celebrated cookbook, Taste of Beirut, she shares her heritage through exquisite food and family anecdotes, teaching anyone how to master traditional[...]

This recipe is featured in Cooking With Jon, the engaging cookbook written by award-winning chef Jon Koobation. Jon was the owner and head chef at the acclaimed Jon’s Bear Club in Reedley, California for several decades before he[...]

This mouthwatering vegan lasagna recipe was created by Dikranouhi “Dee” Kirazian, author of the essential Armenian Vegan cookbook published in 2013. “It’s made with eggplant, mushrooms, garlic, and tofu that is so good your guests[...]

Tahini is a savory condiment often used in hummus, baba ghanoush, sauces, and salad dressings, but it’s the perfect complement to sweet desserts, too. Tahini is made by grinding toasted, hulled sesame seeds to create a creamy, smooth[...]