orange blossom banana éclairs
click photo for more information
Orange blossom banana eclairs with ideas for flavor variations
Orange blossom banana eclairs with ideas for flavor variations
The best oatmeal is never stodgy and gloopy, always perfectly silky and creamy.
Cardamom and tea flavored snickerdoodles, plus some ideas for getting creative with your favorite spices.
These blackberry scones get their tang from sumac and cream cheese, with a texture and flavor between rugelach and biscuit dough.
Snickerdoodle blondies, with all the best qualities of both cookies, plus instructions for making your very own dessert mashup
An herby breakfast skillet with plenty of veggies, potatoes, and eggs
A not-too-sweet granola flavored with lots of orange zest, toasted coconut, dark chocolate, and just enough maple syrup.
Herby white bean salad with pickled red onions and za’atar labneh balls
Sheet pan pizza, with herby meatballs, lots of cilantro, stretchy mozzarella, and a lemony spicy tomato sauce
Persian love madeleines, with rose, cardamom, pistachio, almond, and a lemon glaze
Strawberry sumac cheesecake, just in time for Valentine’s Day
Custardy ricotta and challah French toast casserole, scented with cardamom and tea
Potato fennel gratin, with lots of cheddar cheese and caraway seeds
sesame blossoms, inspired by peanut butter blossoms, with lots of tahini chewiness and a crackly sesame coating
Brussels sprout salad with all your favorite fall produce and a honey mustard apple cider vinaigrette
Cardamom apple walnut pie, just in time for Thanksgiving! (Plus instructions for this design, and a video)
These brownies are frosted with an easy orange blossom cocoa cream cheese frosting and studded with pistachios
Cauliflower roasted with lots of garlic, za’atar, olive oil, and cheese, topped with an herby chive tahini sauce, cilantro, and pomegranate
shaved fennel, grapefruit supremes, pomegranate, pistachio, and sweet potato, dressed with a delicious za’atar dressing
Juicy chicken with a flavorful za’atar crust
Middle Eastern pickled veggies (torshi) with cabbage, carrots, and celery—they’re tangy, crunchy, and almost buttery.