Adon&Myrrh
It was on a bright June day that I set out to visit what I thought would be your typical olive press, i.e. a frantic, grubby place with noise and slime galore. The only hint that it may not have been the case was the intriguing and sophisticated name, Adon&Myrrh....
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Pomegranates & Saffron by Feride Buyuran
I had been an avid reader of Feride Buyuran’s blog, the AZ cookbook; I learned she was getting ready to finally publish her own cookbook based on her native land’s cuisine, Azerbaijan, and was eager to lay my hands on it. I’ve had the cookbook in my possession for...
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Goodies
If you are ever in need of food, and good food, in Beirut, your search has ended. Head on over to the happening food emporium for the savvy foodies in town: Goodies. Conveniently located on the corner of the high-traffic Verdun road with a parking lot on its side manned...
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Persian fava and dill pilaf (Baghali polo)
One of my very favorite pilafs! Its ideal in the Spring too, because the fava beans are in season, and the wild dill can be found everywhere in the mountains and fields nearby. I am truly sorry if these mountains are not a practical option, and if you do not...
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Basil hummus
I was fortunate enough to be invited recently to dinner at the table of a celebrity chef in Lebanon (and the region), Chef Richard. The dinner was to take place at Al Liwan, one of his restaurants in Beirut. This is the perfect restaurant to take a crowd to, especially...
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Atelier du Miel
One of the things that have changed between the Lebanon of my childhood and today’s Lebanon is that the Lebanese market scene is now filled to the brim with dynamic talent. A perfect example is this honey producing company, Atelier du Miel (tr. Honey Lab). From my vantage point, they...
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Alice Eddé’s world
I was very fortunate to be invited last Spring to a treasure hunt which included brunch and a tour of the estate of a well-known socialite and businesswoman in Lebanon, Alice Eddé. I was eager to attend, curious to learn more about her, an American, and get a sense of...
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Armenian Christmas pudding (Anushabur)
Anushabur is the name of a wheat berries and dried fruits (and nuts) pudding from the Armenian tradition for Christmas and the New Year. My darling online friend Sylva Titizian sent me her detailed recipe and I am sharing it now, slightly adapted. Anushabur, as Sylva says, means “sweet porridge”;...
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Galler chocolate shop
Beirut is a chocoholic’s dream city. Every city corner (or about) has one chocolate shop or another. It is part of the Lebanese social mores to offer a box of chocolates as a hostess gift or for any occasion deemed of significance. Well the Lebanese chocolate landscape, made-up mostly of...
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