Recipes

This recipe is three generations old and has been only slightly changed from one generation to the next. The middle generation, my mother, Annis Osherow Gross, was an editor of...

This recipe is the Jordanian national dish. It was given to me by a Masters degree student, currently studying in Australia. I've made it for several Middle Eastern folks who...

This recipe is a slight variation on what my Dad used, during the years I was growing up, to season steaks on the barbecue. I continue to use it for...

I was served this wonderful rice at a thank-you dinner served by an Armenian family. I was in a choral group at the time, and the daughter of the family...

I, unknowingly, served this to a friend who doesn't like lamb, and she loved it. It is my favorite lamb recipe. Sometimes I just make the yogurt dip alone and...

My brother is the best cook in the family, and used to travel on business. After his supply of Za'atar (he got on his travels) ran out, I found this...

This recipe is an adaptation of one I found in a medieval cookbook. It is an unusual, but tasty, way to serve asparagus.

This is the recipe that led me to The Spice House. I was planning an 11 course Moroccan banquet, complete with music and belly dancer for my husband's birthday. This...

This coconut cream cake recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!"

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!" Photo by Kristin...

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!" Photograph by: Joe...

I concocted this American enchilada recipe to introduce my children to Mexican style food-about 20 years ago-and they still love it.

I used to work with a woman from Iran who was a marvelous cook. This beef stew with rice dish is one of the many wonderful Iranian recipes she shared...

We make these year round. Great for barbecues or for mid-winter dinners. We have been making chicken kababs in yogurt-spice marinade for years, but the Baharat spice mix makes it...

This recipe comes to us from The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."