From Flavors of the Sun: Minted Baby Lamb Chops with Pomegranate Glaze
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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...
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...
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...
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...
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 ...
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...
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...