Last month I traveled to Lebanon and took a whirlwind food tour around the country, tasting a huge variety of Lebanese food and drinks, enjoying the warm hospitality of the people, and taking part in one-of-a-kind experiences, like the za'atar farm tour I shared a couple weeks ago. It was one of those trips that makes you wish you had a camera crew following along to capture every moment. Lucky for me, there was — and the short video they put together truly captures the beauty and vitality of eating in Lebanon. Ready to come along?

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I just returned from my first trip to Lebanon, where I spent a week eating and drinking all over the country. Whether in a restaurant or someone's home, no matter where I stopped for a drink, I was always offered a bowl or two of mixed nuts. This, I learned, was no coincidence.

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Q: Given the latest news on the benefits on the Mediterranean diet, I'm looking for a cookbook with both healthful yet elevated Mediterranean recipes. Most of the book titles I could find on Amazon end with "for dummies," but I am definitely looking for something with more interesting, complex recipes. 

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The results of a new study published just this morning on The New England Journal of Medicine's website found that switching to a Mediterranean diet rich in nuts, beans, fish, fruits, vegetables, and olive oil that can cut up to 30 percent of heart attacks, strokes and deaths from heart disease in high-risk patients. More

Tired of the same red sauce and cheese pizzas? Bored with pesto? It's time for a pizza twist. It's time to try Turkish pizza! More

Watermelon is pretty darn good on its own, and I'm sure, come the dead of winter, we'd take it any way we could get it. But there are ways to eat watermelon that really balance out its inherently sweet flavor and watery texture. And one ingredient, in particular, is getting a lot of buzz. More

We've been talking about European foods this week on The Kitchn, and I couldn't help but feature a few of my favorite Mediterranean-style appetizers. This time of year, especially, when fresh tomatoes are everywhere you turn, snacks can be simply made from a little hunk of salty cheese, some good olives, and sliced heirlooms. More

One hot, sunny day in late June I found myself in a tiny Arab market in Jaffa, Tel Aviv, sifting through a box of cucumbers. I was with Deanna and Danya, the lovely ladies behind the popular Israeli food blog Matkonation, and we were ingredient shopping for an afternoon cooking expedition. On the menu: stuffed grape (or vine) leaves made with spiced lamb, fresh mint, dried currants, and a cooling cucumber-yogurt sauce. May through early July is the best time to harvest grape leaves, which explained why we were able to grab bunches out of an overflowing cardboard box. The season was ripe for the recipe. More

For the last few days I have been walking, wining, and dining in Israel. I'm here on a 5-day food tour to explore and understand Israel's diverse (and absolutely delicious, as I'm discovering) culinary scene. I'll be sharing plenty of photos, insights, and recipes from my trip over the next few days and weeks, but for now I wanted to get it started with a look at Jerusalem's outstanding Machne Yehuda outdoor market. It is, quite literally, a feast for both the eyes and stomach! More

In great anticipation and excitement for a sunny spring, we've been chatting about entertaining and parties a bit more than usual on The Kitchn lately. This past weekend instead of traditional Easter fare, we made meatballs at my house. Meatballs are so fitting for any party that I had to share them with you today. More