A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Spiced Pakistani beef or lamb kebabs, perfect for your next cookout.
A Turkish twist on the classic grilled wings of summer.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
How to make pomegranate molasses from fresh fruit or juice.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
A surprisingly light and airy gluten-free dessert, infused with apple and spices.