Lebanese breakfast spread. Fool, hummus, labneh, olives, fresh bread. Paradise.

Blind taste test with friends. They couldn't believe this was homemade.

Food preservation traditions. How Lebanese kitchens prepare for winter in summer.

Knafeh recipe: The stretchy cheese dessert soaked in orange blossom syrup.

My grandmother's tabbouleh secret: More parsley than bulgur. Always.

Cooking for a crowd: My strategy for feeding 20 people without losing my mind.

Stuffed grape leaves (warak enab). Rolling technique that took years to master.

Baking man'oushe at 6am. Za'atar, olive oil, and a wood-fired oven.

The politics of hummus. A lighthearted take on a serious regional debate.

Makdous recipe: Oil-cured eggplants stuffed with walnuts. Takes two weeks. Worth it.