My new book, The 30 Minute Middle Eastern Cookbook was released on Aug. 9th! I'm so excited that I wanted to share some tips about my recipe for Yogurt pancakes. Watch for more posts with tips on the recipes from the book.
I like the savory undertones and dense moisture that olive oil brings to baked goods. These pumpkin muffins are no exception.
These crepes are quick to make, and you can even make them ahead and place in a single layer on a buttered sheet pan and warm in the oven, 325F for 5-10 minutes before serving.
Some friends of mine recently went to Greece and brought back the most delicious marmalade I've ever tasted. It's intensely orange with the right amount of sweetness and no bitter aftertaste.
This is the season for Asian pears and pomegranates so I combined the two in this salad with shaved fennel and baby kale.
I love how coconut oil makes baked goods extra crispy, and how coconut milk makes them extra tender and wanted to know what would happen if I put them together in a biscuit.
Move over avocado toast, there's a new avocado treat in town, and it's perfect for summer!
This strawberry tart recipe includes rye flour in the crust, adding an interesting tartness to the flavor.
April 8 was Greek Easter, and as always, I bring a family recipe to the celebration. Glactobouriko is a lesser known Greek dessert comprised of custard baked between sheets of filo. Once baked syrup is poured into the pan so that the entire dessert is tender and sweet. The name loosely translates into milk (gala) and butter (voutyro).
So using Marion's (Cunningham) recipe as my guide, I made the muffins adding orange zest and pecans.
