Recipe

We're still hungry for homemade tomato soup - chilled. Our vichyssoise recipe is delicious, but now we're on track of something not only cool, but also colorful, and busting out with Vitamin C to help us withstand the summer heat.

Turkish Ezme Recipe • Unicorns in the Kitchen Ezme means “mashed” which served well here since all the ingredients are chopped very finely by hand or a food processor. It's made mainly with tomatoes and olive oil, which makes it a healthy addition to the table. Each region of Turkey has a different way of making it and some like it spicy, known as acılı ezme.

Soup for Syria is a beautiful new cookbook of delicious and easy-to-make recipes guaranteed to fill your belly and feed your mind with heightened humanitarian awareness.

Khameer, a round flatbread of humble Beduin origins, once fell out of favor with the upscale eaters of the United Arab Emirates. But the tender round bread with its golden top is enjoying a comeback. We show you how to make it.

Gnocchi or kofteh? I'd always thought of kofteh as meatballs of one kind or another. But in this recipe, I discovered that a dumpling...

Experienced cooks know that vegetables that come into season together often cook up well together. A perfect example for July produce is tomatoes and...

When you are given a locust plague, Moshe Basson from Jerusalem gives you a feast.

As earthy as tahini is (or as we say in the Middle East, techinah) the semi-solid paste brightens up with lemon, garlic, herbs and spices. It's great as a dip, but here are some new and surprising ways to eat tehini.

The most hearty and satisfying dish from Morocco that is budget friendly and delicious.

Celebrate a sweet new year with this Jewish recipe for honey cookies, eaten during Rosh Hashannah holidays.

Tunisian flavors come together deliciously in a salad of charred, chopped vegetables.

Has Israel crossed the lines by making hummus ice-cream?

Herbel is a wheat soup that dish reminds Moroccans of breakfasts during Aid El Fitr and Eid El Adha. A recipe that has probably crossed the centuries.

Fresh artichokes are all over Middle Eastern markets now. Lovers of the edible thistle enjoy scraping the steamed, seasoned leaves with their teeth and never mind getting melted butter or vinaigrette all over their fingers.

marmia in Arab markets. To celebrate the emergence of winter's wild greens, here is a vegan recipe featuring a Middle Eastern specialty: Jerusalem Sage.