by flavord1 | Sep 23, 2016 | Desserts
Greece. Turkey. Lebanon. Syria. Baklava is treasured by a wide array of cultures and countries, and for good reason. The combination of flaky phyllo and sugary walnuts is almost irresistible, and even if you can resist Baklava…why would you want to? Baklava, by...
by flavord1 | Sep 23, 2016 | Mains
Kafta can take many shapes, from an oblong patty, to a hamburger-style round, to a shape that resembles a large sausage. Additional options include grilling Kafta on skewers or creating miniature bites to serve as appetizers. A basic dish, yes…but by no means is...
by flavord1 | Sep 23, 2016 | Mains
Warm, savory, and creamy, Ablama is comfort food at its absolute finest. When sourcing your squash, be sure to look for vegetables that are early and small—the younger the better. These baby green squash will be labeled as Koussa at some stores; others will identify...
by flavord1 | Sep 23, 2016 | Desserts
While this bread pudding was inspired by a dessert printed in a magazine, we think of it as belonging to Therese thanks to her unique take on the recipe. The original called for a variety of berries, but Therese felt that exclusively using raspberries would be much...
by flavord1 | Sep 4, 2016 | Sides, Salads, and Meze
Here’s the thing about Tabbouleh: while some think of it as salad and others refer to it as meze, in our hearts (and kitchen) it’s nothing short of an art form. As Gail says, “There’s an art to Tabbouleh because it’s all done according to taste. It’s important to...
