Muhammara Dip


A Traditional Middle Eastern Red Pepper Dip

Unlike hummus this dip has yet to make it into the American household fridge, but I'm telling you this is WAY better - and super easy! Perfect on flatbreads, to dip with pita chips, or with your next chicken breast. The one tip I have for this dip is the longer it sits in your fridge the more flavors it develops. 

Photos by Jessica Marx
Video by Benjamin Wiseman

Total Time: 35 minutes
Serves: 6-8 people


  • 4 red pepper 
  • 1/4 - 1/2 cup extra virgin olive oil
  • 1 tbsp cumin
  • 1 tbsp salt
  • 1 tbsp aleppo pepper (or pepper flakes)
  • 2 garlic cloves, peeled
  • 1 cup walnuts, toasted
  • 1/4 cup pita chips
  • 3 tbsp pomegranate molasses
  • 2 lemon, juiced


1.    Preheat the oven to 450F degrees.  

2.   Place the peppers on a sheet tray, sprinkle with olive oil, and roast for 30-35 minutes in the oven. Turn the peppers occasionally so the skin blackens on all sides. 

3.   Reserve the peppers in a bowl, cover with saran wrap, or a lid. This step is very important for peeling the peppers. (The moisture from the steam loosens the skin, which makes it easier to peel the peppers). 

4.    When the peppers have cooled down - peel, and discard the seeds.    

5.    In a food processor, add peppers, seasonings, garlic and olive oil. Pulse for 1 minute or until well combined. 

6.    Add the walnuts, pita chips - and pulse for another 2 minutes until well combined. 

7.     To finish off add the pomegranate molasses, and lemon juice - pulse for 30 seconds. 

8.     Voila you've got yourself a delicious dip to impress everyone with! 

P.S. you can buy jarred roasted peppers if you want to skip step 1-4 but the flavor is a little different :)

Rose Water Lemonade

Rose Water Lemonade

Aight aight I know what you are saying - it's fall I want a fall drink but let's be honest lemonade is a all year round drink - at least in my house. This drink is floral, acidic, sweet, and different! So let's keep pretending that it's summer and enjoy this spiked rose water lemonade! Cheers 

Photos by Jessica Marx

Total Time: 15 minutes
Serves: 4-6 people

Spiked Lemonade:

  • 1/2 cup rose water (preferably al-wadi)
  • 3 1/2 cups lemonade
  • 1 cup vodka
  • 2 lemon, juiced


  • Dried rose petals


1.    In a large pitcher, mix together the rose water, lemonade, vodka, and lemon juice.  

2.   Fill a glass up with ice. Pour the spiked lemonade.

3.    Garnish with dried rose petals. 

4.     Drink up!!

P.S. You can make the lemonade alcohol free, or alcoholic by adding one 2oz shot of vodka to each 8oz glass! 

Chicken Souvlaki Dinner

Chicken Souvlaki Dinner!

If you're trying to make a good first impression this is the way to go! A date, family dinner, meeting the parents, whatever it may be this is honestly the perfect, most delicious meal! It's refreshing, healthy, and full of flavor. You can make any sides with it - but these are my favorites and most accommodating. 

Photos by Jessica Marx

Total Time: 60 minutes
Serves: 4-6 people

Chicken Souvlaki:

  • 3-4 lbs chicken thighs, cleaned, cubed
  • 6 garlic cloves, minced
  • 3 tbsp dried oregano
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp 7 pepper seasoning
  • 2 tbsp salt
  • 1/2 cup olive oil
  • 2-3 lemons, juiced


  • 1/2 cup vermicelli egg noodles, crushed
  • 1 tbsp vegetable oil
  • 1 cup jasmine rice
  • 3 cup chicken stock
  • Salt to taste

Cucumber Salad:

  • 1-2 large cucumber
  • 1/2 cup mint, cleaned
  • 1 lemon, juiced
  • Salt to taste


1.    In a large bowl, mix the chicken thigh cubes with garlic, oregano, 7 pepper seasoning, and salt. 

2.   Then add the olive oil, and lemon juice, mix well. Let the chicken marinate for 2-24 hours in the fridge. 

3.    Preheat the oven, or grill at 450F.

4.     When ready skewer the chicken, about 6-7 pieces per skewer.

5.    In a medium size pot, heat the vegetable oil on high. Add the vermicelli egg noodles, and sautée until golden brown. 

6.   Add the rice, give it a quick stir, then add the stock and salt. When it comes to a simmer, reduce to medium-low heat, and cover. The rice should be ready in 20-25 minutes. 

7.   Start grilling, or roasting the chicken.
     Grill: About 3 minutes on each side.
     Oven: 15-17 minutes. 

8.   In a small bowl, start peeling the cucumber like you normally would, making long ribbon like strings. 

9.   Mix in the mint, lemon juice, and salt. Voila you got a salad. 

10.  When ready serve the chicken skewers, on a bed of rice, with a side of cucumber salad, and never forget the greek yogurt! 

11. Enjoy!!!! 

Ice Cream Sandwiches

Ice Cream Sandwiches!

Aight aight I may not have the biggest sweet tooth but this are just BOMB! I mean of course you can make your own cookies, and ice cream but when you are entertaining this is the easiest way to go about dessert. Simple, easy, satisfying, and a crowd pleaser! You can keep them up to 2 weeks in the freezer, so make them for friends or for yourself - whatever you do always have fun with the flavors !!

Serves: 6-8 people


  • 24, of your favorite cookies (I used chocolate chip, oatmeal, double chocolate chunk)
  • 2 pints, of your favorite ice cream (I used vanilla, pistachio)


  1. Line a sheet with parchment paper, and place 12 cookies facing down.
  2. Scoop ice cream on each cookie.
  3. Layer the remaining cookies on top of the ice cream.
  4. Pick up each sandwich, and press softly until it is at your desired thickness. 
  5. Using a spatula, or knife smooth out the edges of the sandwich by getting rid of any extra ice cream. 
  6. Place in the freezer for 45 min - 1 hour.
  7. Enjoy!!!

PS. for some extra fun you can dip them in sprinkles, or crushed candy!

Sheet Tray Nachos

Sheet Tray Nachos

An American classic! Of course we had nachos in Lebanon but believe me it was nothing like an all American loaded nachos! I mean the amount of cheese, and toppings that can be added are endless. This recipe is an easy, go to, leftover type of thing. Start off with chips, any meat or veggie, cheese - pop it in the oven - then layer all the fresh ingridients on top and voila you got yourself a great crowd pleaser! Crack a can of beer open, or shake up a margarita cause this sheet tray is coming your way! 

Serves: 4-6 people


  • 1-2 bag of tortilla chips 
  • 2 cup rotisserie chicken, shredded
  • 1 lb cheddar cheese, shredded
  • 1 jalapeno, sliced
  • 3 radishes, sliced
  • 1 pint sour cream
  • Cilantro - to garnish


  1. Preheat the oven to 450F.
  2. On a large sheet tray, start off with a layer of chips.
  3. Scatter the chicken all over the chips.  
  4. Sprinkle with cheese, if you want to be extra - tuck some cheese under some chips. 
  5. Place the sheet tray in the oven, cook for 10-12 minutes or until the cheese is fully melted.
  6. Layer the rest of the fresh ingridients on top! 
  7. ENJOY

PS. anything goes here - ground meat, sauteed vegetables, avocados, corn, beans, tomatoes - so have fun with!

Watermelon Salad

Watermelon Salad!

Yes my favorite fruit is watermelon - it's juicy, delicious, and refreshing. My least favorite food is salad. So I decided to combine the best with the worst. A savory and sweet crunchy salad that tastes like the perfect summer day! Make it for your next BBQ, or gathering and watch everyone be like "OMG that is genius - who made that salad", all I ask that you share my website. Cheers! 

Serves: 4-6 people


  • 1 large watermelon, chilled 
  • 2 cup cooked corn 
  • 1 cup feta, crumbled
  • 1 cup mint, chopped
  • 1 lime, juiced
  • Salt, and pepper to taste


  1. Slice the watermelon, into 1-2 inch slices. 
  2. Remove the rind, and cube into 1 inch cubes. 
  3. In a large bowl combine the watermelon, corn, feta, and mint. Toss until well combined.
  4. Add lime juice, salt, and lots of freshly cracked black pepper. 
  5. Toss again, and you are ready for summer's best salad!
  6. ENJOYY!!


Frosé All Day!

If you know me well enough, you would know that the only thing I drink is rosé. 365 days a year I am sipping on rosé. So this summer I decided to spice things up and turn my favorite drink into my new favorite slurpee! Shake things up this summer and make your life a little pinker! Cheers from Brooklyn!!

Serves: 4-6 people

Simple Syrup:

  • 1 Qt strawberries (halved), or watermelon (cubed)
  • 1 cup sugar
  • 1 cup water


  • 1btl rosé
  • 1 lemon, squeezed
  • 1/3 cup simple syrup


  1. In a freezer safe container, pour the bottle of wine - and freeze for 6-24 hours. 
  2. In a blender combine frozen rosé, lemon juice, simple syrup, and 1-2 cups of ice. 
  3. Purée until smooth!
  4. Serve right away, or keep in freezer until ready to serve! Can be made a week in advance!
  5. Slurp Up!!

4 Go-to Toast Recipes

4 Go-to Toast Recipes

Toast toast toast - the easiest fastest snack or go to meal. You can start your day with it, have it as a midday snack, or end up forgetting to eat dinner and substituting a toast instead. My 4 recipes are a variety of my go to's they are simple, delicious, refreshing, and healthy. 

2-Way Ricotta Toast

Total Time: 15 min
Serves: 4 people

Ricotta Toast:

  • 1 loaf bread, sliced
  • 2 cups fresh ricotta cheese
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh rosemary, minced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sea salt


  • 1-2 tbsp honey
  • 1 tbsp dried rose petals
  • 1 pint mushrooms, sauteed 
  • Sea Salt to taste


  1. Toast bread to your desire
  2. In a medium sized bowl, combine ricotta, thyme, rosemary, olive oil, and salt. Whip together until well combined.
  3. Start by smearing the toast with 3-4 tbsp of ricotta.
  4. To make it sweet - top it off with a drizzle of honey and rose petals. 
  5. To make it salty - top it off with sauteed mushrooms, extra virgin olive oil, and sea salt. 
  6. Enjoy! 

Labneh & Zaatar Flatbread

Total Time: 20 min
Serves: 4 people


  • 1 pack naan or pita bread
  • 1 quart roasted garlic labneh or greek yogurt
  • 1/2 cup zaatar
  • 1/2 cup extra virgin olive oil
  • 1 each cucumber, thinly sliced
  • 2 each radish, thinly sliced
  • 1 bunch mint
  • sea salt to taste


  1. Heat a large skillet on high heat.
  2. Brush the naan with extra virgin olive oil. 
  3. Crisp up the naan on both sides until golden brown, 5-7 minutes. 
  4. When ready place the naan on a large plate.
  5. Start layering the toppings, starting with the roasted garlic labneh. Spread 2-3 tbsp on each flatbread. 
  6. In a small bowl mix zaatar with extra virgin olive oil, sprinkle all over flatbread. 
  7. Arrange the cucumber, and radish as desired.
  8. Scatter the mint, drizzle extra virgin olive oil, and finish off with a sprinkle of sea salt, and Enjoy! 

Curried Fish Toast

Total Time: 15 min
Serves: 4 people


  • 1 loaf bread, sliced
  • 1 cup white fish, cooked - this is a great way to use leftover fish
  • 1/2 cup celery, diced
  • 1/2 cup mayonnaise, or greek yogurt
  • 1/2 tbsp curry powder
  • Pickled red onions
  • Cilantro, chopped
  • Sea salt to taste


  1. Toast bread to your desire
  2. In a medium sized bowl, combine white fish, celery, mayonnaise, curry powder, and 1 tsp salt. Combine all the ingredients, until fully incorporated.
  3. Smear the toast with 1/4 cup of the white fish salad.
  4. Garnish with pickled red onions, cilantro, and sea salt to taste.
  5. Now munch and crunch away!