In a time when we all have Israel on our minds, you can experience it right in the Valley. Nestled on a side street in the ...

The two croissants are airy and crisp, so puffed up that they resemble mini footballs. The buttery, laminated layers are coated in sesame seeds and herbs that get everywhere, in a way that somehow ...

honey and zaatar fresh flatbread. We finished with an Iranian dessert at Jafer Biman Ali Cafeteria to cool us down. An abra (boat) ride across Dubai Creek took us for our finale meal at the Al ...

2. Place za'atar spice mix, olive oil, balsamic vinegar, sugar, and garlic into a small bowl. Season with sea salt and cracked pepper. Mix well and drizzle over tomatoes. Set aside for up to an hour ...

A simple, zingy and fresh weeknight dinner for warm evenings. If you grab a store-bought rottiserie chicken, this recipe can be made easily in 15 minutes. Using a good quality fish sauce makes a big ...

Christina Soteriou ate a Mediterranean diet filled with veggies and beans while living in Cyprus. But now she also aims for a ...

Imani Perry traces the history and symbolism of the color blue, from the indigo of the slave trade, to Coretta Scott King's wedding dress, to present day cobalt mining. Her new book is Black in Blues.

"Our mezze spread is an assortment all made fresh, daily dips," explained general ... a little rosemary, and also Zaatar salt," Stovall explained. You'll also find swordfish and filet mignon ...

Listen to the featured story from this episode. In Steven Soderbergh's supernatural thriller Presence, a family finds they aren't alone in their new house. It's a ghost story told masterfully from ...

Pita is coated with olive oil and za’atar and roasted or fried until crisp, then broken up and — just before serving — tossed with sliced apples, cucumber, fresh mint, basil and crumbled feta.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Zhoug is a hot green sauce made with green chilli, spices and coriander from Yemen. Here, it’s ...