fancy & beautiful tomato salad

from Bon Appétit. ingredients 1½ pounds heirloom tomatoes (about 3 medium), cored and cut into wedges 12 ounces mixed cherry tomatoes, halved across equators 1¾ teaspoons kosher salt, divided plus more zest from about ¼ lemon + juice from about ½ lemon ½ garlic clove, grated 6 Tablespoons extra-virgin olive oil 2 Tablespoons za’atar 3... Continue Reading →

socca with spinach

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. slightly adapted from Bon Appétit. ingredients ½ cup chickpea flour 4 Tablespoons extra-virgin olive oil, divided Kosher salt 3 garlic cloves, divided 1 15-ounce can chickpeas, drained 1 Tablespoon za’atar (or curry powder, chile powder, or... Continue Reading →

fava with sourdough pita

adapted from from Bon Appétit and FAVA ingredients 1 small onion, sliced 2 cloves garlic, peeled and left whole 1 cup yellow or red lentils 1 teaspoon ground cumin Kosher salt, freshly ground pepper 1 cup cilantro leaves with tender stems, plus more for serving ¼ cup olive oil, plus more for drizzling 2... Continue Reading →

fattet hummus

Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime. We took a shortcut by using canned chickpeas, which pick up some flavor from a quick simmer with garlic. adapted from Bon Appétit. ingredients 2 garlic cloves, divided 1 15.5-ounce can chickpeas, rinsed 2 Tablespoons plus ⅓ cup extra-virgin... Continue Reading →

za’atar tofu with yogurt sauce

adapted from Rabbit and Wolves. ingredients TOFU 1 block extra firm tofu 1 Tbsp olive oil 1 Tbsp za'atar 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper YOGURT SAUCE 5 oz plain Greek yogurt 2 Tbsp chives, finely chopped 2 Tbsp parsley, chopped 1/2 tsp garlic powder 1 tsp honey or agave Juice of 1/2 a lemon Pinch of Salt and Pepper method Make the yogurt sauce by mixing all ingredients in a small bowl.... Continue Reading →

hummus from Jerusalem

adapted from NYT. ingredients 1 ¼ cups dried chickpeas (250 grams) 1 tsp baking soda 1 cup plus 2 Tbsp light tahini paste (270 grams) 4 Tbsp freshly squeezed lemon juice 4 cloves garlic, crushed Salt 6 ½ Tbsp ice cold water (100 milliliters) optional: olive oil and za'atar, for topping method Put chickpeas in... Continue Reading →


Adapted from Bon Appetit. Ingredients 2 Tbsp za’atar 3 garlic cloves, finely grated, divided ½ cup plus 2 Tbsp olive oil, divided 1 large or 2 medium Italian eggplants (about 20 oz), cut into ¾-inch-thick rounds Kosher salt ½ cup parsley leaves with tender stems ½ cup plus 2 tablespoons chopped chives, divided ½ cup... Continue Reading →

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