Earlier today, we showed you our popcorn interpretation of the LOST smoke monster. It makes use of several dark-colored spices, including one that was new to us: loomi, sometimes called black lemon or black lime. It's indeed made from limes and it packs quite a sour punch. More

We get a lot of recipe inspiration from restaurant dishes. One recent meal inspired not only a recipe, but a serving idea, as well. We tried a trio of dips at Chickpea, a Middle Eastern restaurant in Chicago, and the one that really got our attention was a zucchini, mint and yogurt spread called Koosa ma Laban. But we were also quite taken with all the wonderful colors in the restaurant's decor and serving plates. More

Here's a quick and easy side dish that goes with many things. Sour cherries are found at Middle Eastern groceries and have a wonderfully tart and sweet flavor to them, and the pine nuts add texture along with an interesting flavor. More

This is another recipe I adapted from a Moroccan tagine recipe since I don't have a tagine. It's a wonderful stewed chicken dish that's very good served over couscous or rice. More

After I made a batch of preserved lemons, I started looking for things to do with them. I came across a tagine recipe, but since I don't have a tagine, I decided to modify the recipe by using most of the same ingredients, but making it a baked dish rather than a tagine. More

You know that strange - and mouthwatering - maple syrup aroma that wafts through Manhattan every so often? That's fenugreek being processed at a food-manufacturing plant in New Jersey! If you're not familiar with this spice, it's well worth your effort to seek some out and give it a try. Do you cook with fenugreek? More

I recently acquired a lot of meyer lemons from my neighbor's tree. I can only drink so much lemonade, eat so many lemon pies, and make so much marmalade! So I decided to make preserved lemons, and it was ridiculously easy. Now I have several jars of preserved lemons that I can use in Middle Eastern recipes. More

This ubiquitous Middle Eastern spread made with chickpeas, tahini, olive oil, and lemon juice has gotten so mainstream now that I even see tubs of pre-made hummus in gas station convenience stores. But those little tubs are pricey, especially when you're feeding a large family and you're buying hummus with "gourmet" ingredients. Also, some of them have preservatives and other nasty things in them. Fresh, homemade hummus is so easy to make, I'll show you how. Plus, it tastes better, is economical, and you know exactly what is going into it. More

Earlier this week, we highlighted one of the latest additions to our spice cupboard, anardana, or dried pomegranate seeds. Experimenting with the souring ingredient led to this recipe for warmly spiced chickpeas with a touch of sweet tartness. Served with grains or tossed in a salad, they make a zestful and wholesome vegetarian meal. More

Recipe: Cilbir (Turkish Poached Eggs over Yogurt) Category: Vegetarian How long does it take? 20 minutes Name: Catherine Why is it a favorite meal? Yogurt sauce and poached eggs are two of my favorite quick dishes. Together... heaven. More