| Feb 25, 2010
Purim is a holiday of sweetness and joy, a time when Jews reflect on the power of an individual and the victory of the Jewish nation in the face of destruction. One of the exciting elements of Purim is the obligatory giving of gifts of food to friends and...
| Oct 28, 2010
Dear Culinary SOS: A group of us went to enjoy the draft beers on tap at Mediterraneo Restaurant & Bar in Hermosa Beach earlier this month and were transfixed by the wonderful spicy black bean hummus. If you can get the recipe … spice-loving...
| Dec 16, 2010
Trying to eat a warm, doughnut-size meat pie from Beijing Pie House with any sort of decorum is a real challenge. They're probably best consumed leaning over a huge plate or the kitchen sink, because the garlicky juices spurt out in every direction the...
| Aug 19, 2010
Dark chocolate, date and sesame pops
Total time: About 20 minutes, plus freezing time
Servings: Makes about 6 to 8 popsicles, depending on the size of the mold
Our recipes, your kitchen: If you try this or any other recipe from...
| Sep 23, 2008
| 2:46 PM
MAYBE THE evolution of the Israeli food scene over the last 25 years isn't the first thing that crosses your mind when you think about contemporary Israel. Maybe you're not even sure what Israeli cuisine is. But if it piques your interest, especially in...
| Oct 1, 2008
Total time: 35 minutes
Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City. The restaurant uses La Brea Bakery ciabatta or rustique rolls. Agave nectar and wasabi peas are widely available. White miso is available at...
| Jul 1, 2009
Total time: 1 hour, 45 minutes, plus chilling time for the chicken
Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these...
| Sep 2, 2009
Sunny-side-up eggs with flowing yolks and house-made Lebanese beef sausage top the khachapuri at Zaatar Factory in Burbank.
Made to order and served warm from the bakery's oven, the boat-shaped flatbread with high-fluted edges has the look of a chalupa....
| Sep 2, 2009
2909 N. Glenoaks Blvd., Burbank, (818) 859-7353.
Basic manaeesh, $1 to $1.50; Z-Factory special (zaatar manaeesh layered with akawi cheese, tomato, olives and egg), $5; bureks, $1.50 to $3; khachapuri, $3 to $7;...
| Jul 3, 2013
| 8:01 AM
As the morning of our third-week pickup dawned, I pulled the Post-it notes off our refrigerator: We had done it. We'd successfully eaten everything from Week 2, except half a head of broccoli.
On to Week 3! This week's share included turnips, beets,...
| May 23, 2013
As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its...