This is a dish that is served cold and is especially good for a buffet party. It is beautiful and dramatic. Get a large white fish—sea bass would be great but is expensive; cod or haddock will do very well. (Although salmon is not a fish used in Lebanon, and not a fish of the Mediterranean regions, it is good to serve in this way.) Have the fish skinned and also filleted, if you like, and ask for the head and tail. Cooked in foil, the fish steams in its own juice and the flesh remains moist. The pine nut sauce, tarator bi senobar, has a very delicate flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.