Latest Recipes

This panzanella is all about contrast: jammy roasted tomatoes, crisp-edged bread, sharp red onion, and plenty of basil in a bright, savoury dressing. It feels rustic and generous, but it lands on the table looking colourful and special enough for a weekend lunch or an easy dinner side.

Golden, pan-cooked gozleme is one of those deeply satisfying dishes that looks impressive but is very doable at home. The thin, tender flatbread turns lightly crisp in the skillet, while the spinach, feta, and dill filling stays savory, fresh, and beautifully vibrant.

Golden, flaky empanadas packed with warmly spiced beef make a deeply satisfying meal that feels special without being complicated. The fresh chimichurri cuts through the richness with parsley, garlic, and vinegar, giving every bite a bright, punchy finish. They look beautiful on the table and even better when broken open fresh from the oven.

Sweet-tart mango, juicy prawns, fresh herbs, and a punchy lime dressing make this salad feel bright, exciting, and completely dinner-worthy. It is colorful, full of texture, and comes together with simple techniques that still deliver that unmistakable Thai balance.

This truite en papillote is one of those effortlessly impressive dishes that feels special the moment you open the parcel. Tender trout, soft fennel, and ribbons of courgette steam together with lemon, garlic, and fresh herbs for a light, fragrant plate that looks beautiful and tastes wonderfully fresh.

Sweet, savoury, and full of glossy garlic-ginger flavour, this shrimp and asparagus stir-fry comes together fast but feels special enough for a dinner you will want to make again. The shrimp stay juicy, the asparagus keeps its snap, and the sesame finish makes every bowl look as good as it tastes.

Tender, savoury pork simmered in soy, vinegar, garlic, and pepper becomes glossy and intensely flavourful in this comforting adobo. Paired with fragrant coconut rice, it’s rich, bright, and deeply satisfying while still being straightforward enough for a weeknight cook.

Golden bulgur, juicy lemon-marinated chicken, and a shower of parsley, mint, and spring onion make this bowl especially good for any night you want something hearty but still fresh. It is a one-pan dinner with plenty of colour, bright citrus, and those savoury pan juices worked right into the grains.

Silky spaghetti coated in fragrant garlic oil gets a lively finish from chili, parsley, and a shower of crisp roasted chickpeas. It is simple, warm, and deeply satisfying, with plenty of texture and a glossy finish that looks as good as it tastes.

Limonana is a bright, icy blend of fresh lemon juice, mint, sugar, and ice, with a refreshing balance of tartness and sweetness. The finished drink is fragrant, frosty, and intensely cooling, perfect for a hot afternoon.

Arak Sour is bright, silky, and aromatic, with the unmistakable licorice note of arak balanced by fresh lemon and soft sweetness. The egg white creates a smooth foam, while sumac adds a subtle ruby tang that makes the drink feel unmistakably Levantine.

This kanafeh is crisp and buttery on the outside, with a warm, stretchy cheese center and a glossy floral syrup that soaks into the top. Pistachios add color and a delicate crunch, making it rich, fragrant, and best eaten straight from the oven.

This homemade Krembo has the classic contrast of textures: a thin, crisp chocolate shell, a light vanilla marshmallow center, and a simple biscuit base. It is sweet, nostalgic, and elegant enough to feel like a patisserie dessert despite its playful charm.

This babka is deeply aromatic with butter, cocoa, cinnamon, and molten dark chocolate woven through a tender enriched crumb. The twisted top bakes into glossy ridges and crisp edges, while the inside stays soft, striped, and intensely chocolatey.

These sufganiyot are light, rich, and delicately scented with vanilla and lemon zest, with a thin golden crust and a soft, airy crumb. A bright strawberry jam centre and a generous veil of icing sugar make them festive, comforting, and irresistibly fresh when served warm.

This halva is sweet, nutty, and delicately fragrant with rose water and vanilla, with a tender crumb that melts as it breaks apart. Pistachios add color and crunch, making the small batch feel both traditional and special.

This whole roasted cauliflower comes out tender at the core, deeply bronzed at the edges, and richly spiced with cumin and paprika. Creamy lemon-garlic tahini, juicy pomegranate seeds, and fresh parsley add contrast, making the dish both dramatic and balanced.

These Israeli-style rugelach are tender, flaky crescents with a rich cream cheese pastry wrapped around a fragrant filling of dark chocolate, walnuts, cinnamon, and apricot jam. The result is buttery, lightly crisp, and deeply aromatic, with a sticky-sweet center and a glossy golden finish.

This baba ganoush is silky, smoky, and bright, with charred aubergine balanced by nutty tahini, sharp lemon, and a touch of garlic. A drizzle of olive oil, fresh parsley, and jewel-like pomegranate seeds make it both deeply savoury and beautifully fresh.

This roast chicken is intensely fragrant with za'atar, garlic, and preserved lemon, with olives and onions melting into a tangy, savory pan sauce. The skin turns deeply golden while the meat stays juicy, making it a bold but comforting classic main course.

This lamb braise is rich, aromatic, and deeply savory, with soft prunes melting into a glossy sauce scented with cinnamon and orange. The honey adds gentle sweetness rather than dessert-like flavor, balancing the lamb's richness and giving the dish a classic celebratory character.

Tender sweet peppers are packed with a fragrant mixture of beef, rice, onion, and warm spices, then baked gently in a bright tomato sauce. The result is comforting and richly savoury, with soft peppers, juicy filling, and a sauce made for spooning over every bite.

Dag BaSil is tender white fish gently poached in a vivid, spicy tomato sauce scented with garlic, caraway, cumin, and fresh coriander. The result is bright, warming, and deeply savory, with enough sauce to spoon over bread or grains.

These juicy lamb kebabs are fragrant with cumin, allspice, and a hint of cinnamon, then seared until browned and lightly charred. Served with warm flatbread, crisp vegetables, and creamy tahini sauce, they make a classic, satisfying meal with bold but approachable flavours.