Zucchini Cups
From the Magazine

Middle Eastern-Style Stuffed Zucchini Cups

November 8, 2018 Sarah Pflugradt

A twist on the Middle Eastern dish mahashee, zucchini “cups” are filled with seasoned meat, rice and onion before being simmered in a garlicky tomato sauce. SERVINGS: 2 SERVING SIZE: 3 zucchini cups (370 grams)

Various bowls of Syrian food.
From the Magazine

My Global Table: Syria

October 29, 2018 Rahaf Al Bochi

Syria. Saying the country’s name nowadays invokes images of sadness, sorrow and despair. The civil war has increased awareness of Syria and a flood of refugees worldwide. But for many Syrians, our home country remains

Lemon Sweet Rolls
From the Magazine

Lemony Sweet Cheese Rolls

October 29, 2018 Michele Redmond

A spin on the traditional Syrian dessert halawet el jibn, these sweet cheese semolina rolls feature lemon in place of orange blossom and rose waters. SERVINGS: 2 SERVING SIZE: 3 zucchini cups (370 grams) PREP

Chopped Salad
From the Magazine

Chopped Salad with Lemon Dressing

October 29, 2018 Deborah Murphy

Inspired by fattoush, this recipe features chickpeas and pistachios for added protein, eliminates difficult-to-find sumac and uses store-bought pita chips to reduce prep time. SERVINGS: 6 SERVING SIZE: 2 cups (210 grams) PREP TIME: 25

Banana Fritters
From the Magazine

Banana Fritters

October 29, 2018 Natalie Rizzo

Baked banana fritters with a dollop of yogurt and sprinkle of nuts are a naturally sweet breakfast. SERVINGS: 5 SERVING SIZE: 3 fritters, 1 tablespoon yogurt and 1 tablespoon walnuts (80 grams) PREP TIME: 10

Bananas Foster Pudding
From the Magazine

Mini Bananas Foster Pudding Cups

October 29, 2018 Elizabeth Shaw

Creamy, sweetened banana pudding topped with caramelized bananas and pecans can be served warm or cool. SERVINGS: 4 SERVING SIZE: ½ cup pudding, 3 tablespoons bananas and 1 tablespoon pecans (570 grams) PREP TIME: 10