From Flavors of the Sun: Sizzled Zucchini with Pepper Relish
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A perfect recipe for that bounty of late summer squash. Marinated, grilled, then hit with a dose ...
From Flavors of the Sun: Quinoa Tabbouleh with Chickpeas
This recipe is ideal for hot weather -- refreshing, filling, texturally interesting. I’ve upgrade...
Lebanese Mojitos for July
Summertime is the best time for a mojito. For a Sahadi's twist, let's substitute rum for arak! Ar...
Grilling with Sahadi's
Welcome, June! Summertime is made for grilling. I love to use our house made spice blends to mak...
From Flavors of the Sun: Lebanese Breakfast
We offer this stick-to-your-ribs stew of small beans on our weekend brunch menu, and served with ...
Sahadi Spirits and Chateau Ksara
Exciting things have been happening at Sahadi’s! We are thrilled to bring you Sahadi Spirits, our...
From Flavors of the Sun: Minted Baby Lamb Chops with Pomegranate Glaze
Adding a pomegranate glaze makes something that’s already delicious—in this case, tender, dainty ...
From Flavors of the Sun: Sahadi's Hot Wings
It's football season! And if you ask us, the best part of football is the food. Remember our Broo...
Sahadi's Holiday Table + Pomegranate Vinaigrette
It should come as no surprise to anyone that this family loves to eat! Here's a peek at our Thank...
Cheesemonger's Picks of the Month
Our cheese case has always been a dreamy spot of the store, but our lead cheesemonger Liana has s...
From Flavors of The Sun: Alicia's Saffron Chicken Soup
It's soup season! To celebrate, we're sharing one of the most delicious recipes from Flavors o...
All About Coffee
Like most things we curate for our stores, what sets us apart is that we have a real relationship...
From Flavors of the Sun: Apricot Ice Cream
For some, summer is evoked by the smell of hot dogs on the grill or maybe tomatoes on the vine. F...
Summer Sippers
One of my favorite parts of the café and bar at our Industry City store is the opportunity to pla...
From Flavors of the Sun: Chicken Kebabs with Toum
Even those of us who cook for a living resort to takeout now and then, and when I do, I invariabl...
Spring Things
As the culinary director at Sahadi's, my job is to keep our menu fresh. Personally, I prefer ligh...
From Flavors of the Sun: Classic Fattoush
As soon as the sun comes out, fattoush starts flying out of the deli. It makes sense, as it's an ...
Easter Sunday
Easter is one of my favorite holidays. No gifts, no turkey, no pressure.
One of the best ways to ...
Our Valentine's Day Gift
One of the bright spots in February is the annual excuse to indulge around February 14. New to o...
From Flavors of the Sun: Brooklyn Nachos
January means football season and the big lead up to Super Bowl LVI. Nachos always satisfies. If ...
From Flavors of the Sun: Sweet and Spicy Nut Brittle
One of the best parts of working in this business is that I always have top quality nuts availab...
Our Thanksgiving Shopping List
When the weather finally turns to autumn and Thanksgiving dinner is on my mind, my thoughts inevi...
From Flavors of the Sun: Moroccan Marinated Chicken Breasts
Grilling is one of my favorite ways to cook and I extend the grilling season for as long as I can...
From Flavors of the Sun: Mom’s Million-Dollar Salad
My mother is famous for this salad, which she makes year-round for parties. It is the centerpiece of our annual Memorial Day picnic -- perfect for long holiday weekends like Labor Day, too!
From Flavors of the Sun: Pistachio Cheesecake with Kataifi Crust
Traditional Brooklyn-style cheesecake is indulgent but so heavy and rich. Blending the cream cheese filling with labneh, a super-thick yogurt product, lightens the batter and gives it a nice tang without losing any of that creamy decadence. This recipe is in the Nutty chapter of Flavors of the Sun.
Sneak Peek Recipe from Flavors of the Sun
When I started this book project in 2017 I expected it to take a year. We're now in 2021 so you do the math. This book is truly a labor of love. From its inception to now, this magical collaboration has finally come to life for me. Growing up with all of these amazing ingredients at our store, I am thrilled to get the chance to share the many recipes and tips I have learned along the way.
Spring Kafta Kabobs Recipe
Spring Kafta Kabobs12 oz lean ground beef12 oz lean ground lamb1 bunch scallions or green onions...
Our Everyday Roasted Veg
6 c peeled and cubed squash, peeled shallots or baby onions, brussels sprouts, whole mini beets...
Three Generations of Women
People always ask me how I came to love cooking and food in general. Since I grew up in a food f...