travel, food and a gypsy soul.
Sweet figs, creamy goat cheese, and savory prosciutto meet a drizzle of fig balsamic vinegar in this simple yet elegant 🍇 appetizer. Featuring two-colored figs from Berkeley Bowl and a tiny sous chef on a shopping mission, it’s perfect for late-summer garden gatherings.
Read MoreJuicy heirloom tomatoes meet creamy herbed labneh in this colorful, no-cook summer starter. Finished with za’atar, olive oil, and a little edible flair.
Read MoreJuicy cherry tomatoes, roasted until they burst, spooned over creamy whipped feta on golden crostini. It’s the bite-sized appetizer of your summer dreams.
Read MoreLabneh is one of those simple pleasures that feels like magic every time. With just two ingredients—yogurt and salt—you get a creamy, tangy spread that’s a staple in Middle Eastern kitchens. My mom always had some straining in the fridge, ready to swirl with olive oil or scoop up with warm pita. It’s easy, nourishing, and endlessly versatile—and once you make it at home, you’ll never go back.
Read MoreThis humble tomato and feta mezze has been passed down through generations of women in my family. Made with ripe tomatoes, creamy feta, and good olive oil, it's a simple, seasonal dip that’s meant to be shared—just like my mom used to make.
Read MoreThe most important thing to remember when making a salad is to have a respectable 'lettuce' to 'goodie' ratio. That means not overloading with lettuce and having to dig for the toppings at the bottom of the bowl. I avoid this completely by making salads without lettuce! In about 20 minutes, you can roast a can of chickpeas to toasty perfection, and everything else just needs a little chop-chop. I make this salad for breakfast, lunch, and dinner, so it's about time I share it with the world.
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