Toasting pine nuts for garnish. The 30-second window between perfect and burnt.

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

The art of preparing a proper Lebanese mezze spread. 15 dishes minimum.

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

Controversial opinion: This "classic" recipe is overrated. Here's my better version.

Cooking with my teta. She doesn't measure anything. Everything is by heart.

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

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

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

Labneh from scratch. Yogurt, salt, cheesecloth, and 48 hours of patience.