The scent of onions caramelizing in olive oil filled the kitchen with one of my favorite aromas, a sweet payoff after enduring those tear-inducing fumes just minutes earlier. Low and slow is the ...

1. Wash the parsley, chop off the stems and finely chop the parsley leaves. Wash the spinach, chop off the stems and chop the spinach leaves. Rinse the lentils several times and soak in water for an ...

Served hot, cold or at room temperature, this dish makes a vegetarian main course with fresh bread, rice or pasta and is a delicious accompaniment for sandwiches, grilled meat or chicken. Spread ...

Nestled in the Levant and on the Eastern Mediterranean, Lebanon offers a rich and aromatic cuisine emphasizing nutritious, locally sourced ingredients, from olive oil and garlic to legumes, grains, ...

Mujadara, with just three main ingredients (lentils, rice, onions), is often served during Ramadan for Iftar, the meal that breaks the daily fast. The holy month of Ramadan began on Feb. 28. This ...

Lentils have been a mainstay in the diets of ancient civilizations going back thousands of years. These powerful legumes have sustained life across the globe, and today, India, Pakistan, France, ...

Lebanese “fast food” - Bulgur and Beef Kibbeh; Lentils and Rice with Crisped Onions. Christopher Kimball is back in Beirut for a crash course on Lebanese “fast food,” visiting Kamal Mouzawak of Souk ...

Between Thanksgiving with its overflowing table, the cookie shipments I start packing for friends in a few weeks and the endless punch bowls of New Year’s Eve celebrations to come, these are the days ...