After a long day, we all crave some savory, filling food fast, and this recipe from In the Kitchen by Simmone Logue ($20) provides all of that in less than a half hour. You can probably find all of ...

Making labneh is easy and eating it is even easier! Add whatever flavoring you want such as toasted nuts, chopped fruit or honey. Learn how to make labneh with this tangy labneh recipe. Traditionally ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Danielle Oron of I Will Not Eat Oysters shares an ...

This recipe is from food writer Reem Kassis, who shared corn, eggplant, summer squash and tomato recipes inspired by her childhood in Jerusalem, where many of the Arab world’s culinary traditions have ...

Labneh is a thick unsweetened Middle Eastern yogurt, and it gives these bars a flavor and texture between cheesecake and lemon bars. You can find it in many supermarkets and in Middle Eastern ...

Labneh is one of those timeless recipes that feels both comforting and exotic at the same time. Popular across Lebanon and the Middle East, this thick and creamy dip is made by straining yogurt until ...

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Add Yahoo as a preferred source to see more of our stories on Google. Chef and restaurant owner Michael Solomonov joins Hoda & Jenna in the TODAY kitchen to share his recipes for two Mediterranean ...

In my wildest dreams, outdoor dinners would not require any silverware whatsoever. (Okay, maybe I should dream bigger.) Instead, there would be pizza, ribs, and “hand salad” — and this recipe for ...

This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell. It’s served over labneh colored gold by ...

1 x 2 lb tub of organic wholemilk, Greek or Homemade Whole Milk Yogurt 1 tablespoon sea salt Clean cheesecloth and some string Incorporate fermented foods into everyday eating with delicious recipes ...

I first had labneh at a Lebanese restaurant in Tampa, Fla., and I became instantly enthralled. It had the tang of yogurt and the richness of cream cheese, and it caused me to put away pita in a way ...