TGIF, and thank God my appetite is back. It’s near impossible for me to cook without an appetite. If you don’t feel inspired to eat anything, what’s the point in cooking? Thankfully, I live with someone who…
How to Make Chia Pudding Taste Good, a Deep Dive on “Superfoods”
Why do we eat chia pudding? It’s not for any feelings of home-cooked nostalgia, given that these ancient Mesoamerican seeds first entered the food market in the US in the 1990s, and were only approved for consumption…
Mujadara for your Heart, Wallet, Health, and the Earth
Mujadara is a Levantine dish, meaning it’s from the Western countries in the Middle East, including Syria, Lebanon, Iraq, Jordan, Palestine, and Israel. It has four basic ingredients: rice, lentils, onions, and cumin. There are versions of…
Tahini Beet Dip
I first ate this tahini beet dip at Mamnoon, a delicious, Syrian Lebanese restaurant in Seattle. They called it shamandar bi tahini, which I believe means beets with tahini. I moved away from Seattle in 2017 and…