This recipe takes the classic 7 Layer Dip and goes Mediterranean, with hummus, avocado, labneh and more. Dip your pita chip in 7 layers of Mediterranean flavors and you’ll be in 7th heaven. I’m a big fan of the idea that hummus ought to be a foundation, holding up the greatness o … | Continue reading
Sometimes you just want what Mom made! Here are the frosted cut-out cookies we clamor for at Christmas, a perfect recipe anytime you want a cut-out. The cookies are crisp yet hold shape and taste wonderful, and the frosting is easy, three-ingredient buttercream heaven. I’m really … | Continue reading
Rich, brown-sugary pecan pie is made better with very toasty pecans and a whisper of orange blossom water. The flavor is as beautiful as it sounds: Orange Blossom Pecan Pie. A shocking moment occurred during the development of this pecan pie recipe. My tester group (Dan and sons) … | Continue reading
A few tips for a great classic Bloody Mary cocktail recipe, for your celebratory brunches and beyond! Mix your own or use a quality purchased Bloody Mary mix. In the late ‘80s, the hottest ticket on a football Saturday morning on campus was certainly whoever Notre Dame was playin … | Continue reading
The classic Gin Fizz is made even better with a whisper of orange blossom. The froth on top makes for one of the prettiest cocktails you can serve. A post from Peggy Abood. When Maureen and I first started talking about sharing cocktail recipes with you, she said we have to do so … | Continue reading
Pie crust made with coconut oil is a dream to handle, and results in a rich, tender crust that holds its shape beautifully. A vegan recipe to count on! It’s no secret around here that I’m hopelessly devoted to the pie crust I grew up with, a.k.a.: My Mom’s Best Pie Crust. The fla … | Continue reading
This Mixed Nut Rice Pilaf is a version of the classic Lebanese dish, hushweh, and our weekly go-to. The 'fried' or toasted nuts are a salty, incredibly flavorful topping to the rice, which is packed with savory beef and chicken. Everyone loves this dish for its deliciousness and … | Continue reading
Za'atar Swirl Bread showcases the fabulous flavor of za'atar in a delicate bread enriched with eggs and olive oil. The method to the glorious twisted loaves is straightforward and very doable! Dan, upon tasting za’atar swirl bread: This bread has it ALL. (chews a big bite) This … | Continue reading
Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, vegan recipe. The other day at a football tailgater at Michigan State, I met a ki … | Continue reading
The olive oil supports the warm flavors of this moist, luscious carrot cake with cream cheese frosting. There is yogurt in the mix as well, for added tenderness. I was surprised a few months ago when we turned on The Great British Baking Show, my brother, who hadn’t seen the show … | Continue reading
Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes. I figure it was because we had such a cold and unforgiving winter last year (polar vortex, lest we’ve forgotten), but when the … | Continue reading
This fabulous Apricot Chicken Recipe uses fresh apricots. The roasting method results in juicy roasted skinless, boneless chicken. I was rushing to make a dinner that both my mom and my nephew would like to eat. The chicken breasts seemed harmless enough, and I’ve been schooling … | Continue reading
The Tabbouleh Hummus Platter is perfect on your grill buffet, as a side dish and a vegetarian main. Make it gluten-free using quinoa in the tabbouleh. Eat the tabbouleh hummus with thin pita bread or crisp romaine leaves. Someone asked me recently what is my favorite way to eat h … | Continue reading
Roasted New Potatoes with Mint are par-cooked, then roasted at high heat til golden. The result is buttery, soft interior. Toss the potatoes with lemon, oil, garlic, and mint to finish. If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is … | Continue reading
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in a … | Continue reading
Cherry Lime Slab Pie is a big sheet pan of a pie, with a high crust-to-filling ratio. The tart (or 'sour') cherries are key to classic cherry pie flavor. I pride myself on being able to put together a decent pie lickity split, without a lot of fuss. Knowing how to make great food … | Continue reading
Pomegranate marinated flank steak makes for a balanced sweet-tart flavor, a superior glossy glaze on the grilled steak, and a crave-worthy dipping sauce. Get the pomegranate molasses at MaureenAboodMarket.com here. One of the first dinners I remember cooking for friends, with no … | Continue reading
A 4th of July treasure! For the Strawberry Cake with Whipped Cream, white cake is topped with fresh strawberry puree, then frosted with stabilized whipped cream. Gelatin is the key for the puree and the cream. I’ll get it out there right now: this was supposed to be a post about … | Continue reading
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at … | Continue reading
Garlicky Sumac Shrimp Grill is ON for summer dinners alfresco. Everything about this gluten-free recipe is quick: a fast 30-minute marinade, and just 6 minutes on the grill will get you an incredibly delicious, healthy, party-worthy dish. “Nothing says a party like shrimp!” That’ … | Continue reading
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. … | Continue reading
Grilled chicken shawarma is the perfect recipe for summer cookouts: easy, healthy, and incredibly flavorful. You’ll put this one on repeat performance all season long. Steak. Shish Kebab. BBQ Chicken. Steak. Shish Kebab. BBQ Chicken. It’s a kind of grilling rut I’ve noticed in re … | Continue reading
What to do with koosa cores, the centers of summer squash scraped out when you maked stuffed koosa? There are a few great ways to put the cores to use; my favorite is a quick koosa core saute over high heat, with plenty of aromatics for flavor. It’s like winning a little victory … | Continue reading
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo--any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barb … | Continue reading
Pistachio Baklawa Nests are light, crisp little phyllo nests drenched in orange blossom syrup. The nests are shaped using a narrow dowel, rolled with lightly buttered phyllo, and topped with orange blossom syrup and raw ground pistachios. Find the pistachios here and the orange b … | Continue reading
Pastel dipped shortbread are melt-away Lebanese butter cookies, dressed up in a dip of white chocolate, naturally flavored and colored with freeze-dried fruit--blueberry for lavender and strawberry for pink. Try my other graybeh recipes: orange blossom-lavendar graybeh, classic g … | Continue reading
Koosa in yogurt sauce is light green squash cored and filled, then poached in a rich, savory sauce of yogurt and mint. Use zucchini or yellow squash too. | Continue reading
Roasted Chicken Fattoush with croutons roasted along with the chicken makes for a decadent/healthy combo! My take on the dish that put Zuni Cafe on the map. | Continue reading
Everything about this Raspberry Buttercream Cake says "happy"! The secret to the deep pink color and raspberry flavor is freeze-dried raspberry powder. | Continue reading
Avocado tahini dip is a Lebanese-style Mediterranean classic. Who knew? This healthy-yet-rich, very easy to make, dip is a recent happy discovery for me. | Continue reading
Lightly poached broccolini with pine nut sauce is full of bright, nutty flavor and texture. What a great way to get your green vegetables in, with pleasure. | Continue reading
This savory phyllo galette is gorgeous showpiece to serve as an appetizer, or as a centerpiece for a light meal along with a salad | Continue reading
Classic chocolate crinkle cookies with orange blossom is a perfect combo: deep, double chocolate flavor with the gentle addition of orange blossom water. | Continue reading
Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava. | Continue reading
Hummus with olives, pine nuts, and crostini make for a beautiful, holiday-worthy appetizer. Healthy and luscious and lovely, all in one! Get out the good china! Hummus is rightly an everyday or at least an every-week food. And sometimes the everyday gets (rightly) set aside for t … | Continue reading
Someone asked me recently, what are my top three pantry items? The first was easy: great extra virgin olive oil. The second: infused extra virgin olive oil. The third: kosher salt. We cook and drizzle and bake and drizzle some more with olive oil, every single day and even more w … | Continue reading
Za'atar Roasted Carrots are a simple way to give roasted carrots exciting flavor with za'atar, the spice blend of wild thyme, sumac, & sesame seeds. | Continue reading
What is za'atar? Za’atar spice is a special blend of wild thyme, sumac, sesame seeds, and salt. Za’atar, a word that itself means “thyme” in Arabic. | Continue reading
Red beet hummus is a beautiful, super delicious way to add color and even more nutrients to our daily hummus fix. This hummus is vegan and gluten-free! | Continue reading
An arugula, avocado and mujadara platter is the most gorgeous way to serve the beloved--yet humble-looking--lentil pilaf! | Continue reading
There is so much to love about protein-packed beans--especially with za'atar roasted tomatoes and olive oil, a dish that will keep you satisfied, healthy, and happy! | Continue reading
My bread and butter sweet pickle chips are so simple to make, but huge on flavor and crunch. The sweet onion is as delicious as the cucumbers! | Continue reading
My favorite Apricot Nectarine Cobbler is made with light, fluffy biscuits made moist and tender with laban (yogurt). The apricots and nectarines pair perfectly and require no peeling, a much faster preparation. | Continue reading
Labneh Green Goddess switches up the traditional mayo/buttermilk dip with labneh, which offers wonderful flavor and tang. And health! | Continue reading
Vegetarian stuffed koosa is based on the classic Lebanese dish of hollowed-out, stuffed summer squash poached in tomato (or yogurt). Koosa squash is a lighter green version of zucchini; dark green or yellow zucchini work beautifully for this dish if you don’t have Lebanese koosa. … | Continue reading