This iconic Lebanese sauce blends garlic, oil, lemon juice, and salt into a fluffy, intensely garlicky emulsion that works as a dip, spread, or marinade. Maureen Abood is author of two cookbooks on ...

I have been engaged in a clandestine yearslong effort to steal Easter away from my mother, who has hosted the feast our entire lives. It’s not like she does a bad job. In fact, nobody can create a ...

Hyderabadi recipes: From Shah Gous to Cafe Bahar, Hotel Shadab, and more, the old city houses a list of eateries, offering the traditional Nizami breakfast from five in the morning.

A staff member at Dar Tajine serves traditional Moroccan mint tea. The high pour helps cool the tea and creates the signature froth. Getting your Trinity Audio player ready... A wave of family-owned ...

Cookbooks today are as much armchair travel guides as educations in history, culture and diverse cooking and eating practices around the world ...

Sitting there, amidst the noise and flame is a front-row vista of the process, the pleasure and the irresistible smells of ...

For Lebanese chef Mazen Abdallah, food begins with hospitality. Raised around the warmth of home kitchens and shaped by over ...