Middle Eastern cooking is all about layering simple ingredients with bold spices, smart techniques, and centuries of tradition. From toasting grains for nutty depth to mastering za’atar’s tangy-herbal ...

Bright and tangy, dried barberries are an essential ingredient in Persian cuisine, where they're used to bring brightness to rice, stews, and beyond. Here's how to buy, store, and use these ruby-red ...

At the Baiz Fresh Foods in Mesa, the smell of chicken roasting on a spit greets customers as they walk in. A restaurant occupies one corner of the market, serving up kebabs, hummus plates and falafel.

Maureen Abood is author of two cookbooks on Lebanese cuisine: Lebanese Baking (2025 Countryman Press) and the IACP finalist Rose Water & Orange Blossoms. She is a New York Times-featured voice in ...

A mezze platter in Istanbul. Mezze is a grouping of small hot or cold dishes that are served together at the table for a meal. It’s a common Turkish and Middle Eastern custom. Sheah Rarback Special to ...