Apple Donuts, A Healthy Kids Treat

An above shot of two Aperol sour cocktails, light red in color, garnished by lemon slices.

The blueprint for a sour is simple: spirit, sugar, and citrus — and the Aperol Sour fulfills this plan to perfection. This modern twist on the classic cocktail combines zesty, orange-forward Aperol with a splash of gin for a floral, lightly bitter, and incredibly refreshing drink. Add lemon juice for brightness, simple syrup for balance, and — if you’re feeling fancy — an egg white for that smooth, frothy finish. It’s simple, elegant, and utterly delicious.

Sours have been part of the drinking repertoire for centuries, forming the foundation for countless classics like the penicillin, daiquiri, and margarita. First recorded in the 1800s, the whiskey sour was used by sailors to fend off scurvy at sea. From there came the gin sour — a lighter, more floral take — and later, Peru’s national favorite, the pisco sour. Bartenders have continued to riff on the formula, crafting everything from sweet Amaretto sours to bracing gimlets and bourbon-forward Sidecars. The Aperol Sour is a bright, modern addition to this timeless family.

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Aperol Sour

Author: Maggie Weaver

Description

The blueprint for a sour is simple: spirit, sugar, and citrus.

Ingredients

Scale

1 ½ oz Aperol
1 ½ oz gin
¾ oz lemon juice
1 bar spoon of simple syrup
Egg white (optional, for foam)
Lemon wheel, for garnish

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Instructions

Add ice to a coupe glass and set aside. Add Aperol, gin, lemon juice, simple syrup, and egg white, if using, to a shaker. Add ice and shake (until frothy, if using an egg white). Dump out the ice in the coupe and strain the cocktail into the chilled glass. Garnish with citrus and sit down to enjoy…perhaps with a saucy, spicy bruschetta.

Recipe and Story by Maggie Weaver
Photography by Dave Bryce
Styling by Justin Matase

Pan Sautéed Trout with Polenta and Wild Mushroom Gravy

By

Keith Recker

-

August 8, 2025

A plate of pan-seared trout with noodles and vegetables next to a red bowl of creamy polenta with wild mushrooms and shaved parmesan, all on a weathered red wooden surface with a red napkin.

If you’re looking for recipes that are both comforting and full of flavor, this guide has you covered. We’re bringing you two delicious dishes that are easy to make at home yet taste like something from your favorite restaurant. From the crispy, golden perfection of Pan Sautéed Trout to the rich, earthy goodness of Polenta with Mushrooms and Wild Mushroom Gravy, these recipes are perfect for weeknight dinners or special occasions.

More on Our Pan Sautéed Trout with Polenta and Wild Mushroom Recipes

The Pan Sautéed Trout is a quick, elegant dish that pairs tender, flaky fish with a buttery, paprika-kissed crust. It’s light, flavorful, and ready in minutes — ideal for when you want something fresh and satisfying without spending hours in the kitchen.

For a heartier recipe option, the Polenta with Mushrooms and Wild Mushroom Gravy delivers pure comfort in every bite. Creamy, cheesy polenta is topped with roasted seasonal mushrooms and a savory garlic-infused gravy, making it a warm and filling dish that’s perfect for cozy evenings.

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Pan Sauteed Trout

Author: Keith Recker

Description

Crispy golden trout cooked in butter and oil, seasoned with paprika and pepper—simple, tasty, and ready in minutes.

Ingredients

Scale

1 cup flour
1 tsp salt
1 ½ tsp pepper
½ tsp smoked paprika
4 tsp butter
1 tbsp oil

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Instructions

Pat filleted trout dry with paper towels. Heat a skillet.
Mix flour, salt, pepper, and smoked paprika in a large flat platter. Dredge both sides of room-temperature fish in the flour mixture so that it is covered in flour.
Shake a little to remove any excess. Warm a skillet large enough for the fish to lay flat. Add olive oil and butter.
When butter crackles, place the fish skin side down and cook for approximately 4 minutes. Peek underneath for golden brown color before turning.
Flip and repeat. You’ll know it’s done when both sides are golden brown, and the flesh is white and flaky. Sprinkle with fresh lemon and fresh parsley. Serve hot.

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Polenta With Mushrooms and Wild Mushroom Gravy

Author: Keith Recker

Description

Creamy polenta topped with roasted wild mushrooms and a rich garlic mushroom sauce—warm and full of flavor.

Ingredients

Scale

For the gravy:

3 handfuls of wild mushrooms
1 tsp olive oil
3 cloves of garlic
½ cup dry white wine
1 bay leaf
½ tsp fresh thyme leaves
1½ cup stock (chicken or vegetable)
1 tsp butter
2 tbsp flour
Salt and pepper, to taste

For the mushrooms:

1 ½ lb wild mushrooms (seasonal mix of chanterelle, hen of the woods), largest chopped into ½-inch pieces
4 tbsp fresh parsley leaves, chopped
1/4 cup olive oil (possibly a touch more)
Salt and pepper, to taste

For the polenta:

½ tsp salt
2 cup polenta
1 tsp pepper
3/4 cup freshly-grated Parmigiano cheese
2 tbsp butter

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Instructions

Place wild mushrooms in a bowl with 1 cup warm water and let them soften for about 30 minutes. Remove the mushrooms with a slotted spoon. Save the flavorful water! Chop the mushrooms and set aside.
While the mushrooms are macerating, preheat oven to 400 degrees. On two to three rimmed metal baking trays, gently toss mushrooms with parsley, oil, salt, and pepper. Roast for 10 minutes and set aside.
Heat oil in a saucepan, and sauté garlic for a minute or two. Add wine, bay leaf, and thyme, and simmer for about 5 minutes to reduce the wine. Add chopped mushrooms, stock, and the water used to soak the mushrooms. Simmer until you have just over a cup left. Take out the bay leaf.
In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer for 3 minutes until sauce thickens. Add salt and pepper to taste. You might enjoy a peppery zing here, so be generous.
Bring 6 cups water to a boil. Add salt. Lower the heat and add the polenta, whisking as you go to remove lumps. Stirring every couple of minutes with a wooden spoon, cook 15 to 20 minutes until thick. Turn off the stove. Stir in the cheese and butter, salt, and pepper. Serve immediately with gravy and roasted mushrooms.

Recipes by Keith Recker
Food Styling by Ana Kelly
Photography by Adam Milliron

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Maple Curry Salad Dressing

By

Keith Recker

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August 8, 2025

A large bowl of fresh, leafy green salad with a smaller serving on a plate with pita bread

The contrast of sweet and spice balance out in a homemade Maple Curry Salad Dressing. We suggest whisking up a batch of this dressing, serving a tossed fresh greens salad alongside fresh baked pita slathered with Lebanese labneh and pickled wild cucumbers. Then, top it all with a sprinkle of green za’atar for a Middle Eastern-inspired lunch.

Other Salad Recipes to Try This Maple Curry Dressing On

Substitute the dressings or vinaigrettes for the Maple Curry recipe to shake things up from your regular greens.

Panzanella with Roasted Tomatoes

Winter Greens Salad

Shaved Brussels Sprouts Salad

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Maple Curry Salad Dressing

Author: Keith Recker

Description

Pairing fresh greens with a simple maple curry dressing for a tasty, healthy meal.

Ingredients

Scale

1/2 tsp salt
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp crushed aleppo pepper
1/2 tsp fresh orange or lemon zest
3 tbsp maple syrup
2 tbsp white balsamic vinegar
1/2 cup grapeseed oil

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Instructions

Whisk together all ingredients except oil, and let rest for 30 minutes.
After resting, add oil and whisk together until thick. Use it immediately to dress a very fresh salad of strongly flavored greens.
You might head out to your yard to gather fresh dandelion and garlic mustard leaves to add to the bowl. (Wash them well.)

Recipe by Keith Recker

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Martha Stewart-Inspired Stacked Eggplant Parmesan

By

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August 8, 2025

A green plate with Martha Stewart-Inspired Stacked Eggplant Parmesan individually on a plate with a beschamel sauce off to the side.

Eggplant Parmesan is a classic dinner recipe that has been filling up stomachs and satisfying taste buds for decades. As the years go on, more variations of this Italian staple continue to develop. One of our favorites is Martha Stewart’s Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce. As you slice into our Martha Stewart-Inspired Stacked Eggplant Parmesan, you’ll see exactly how well the goodness stacks up in the recipe.

What is a Béchamel Sauce on These Eggplant Stacks?

Béchamel sauce is a classic white sauce and one of the five French “mother sauces.” It’s a simple yet versatile sauce that comes from a nicely cooked roux of butter and flour, to which milk is gradually added while whisking to create a smooth consistency. You can add seasonings and herbs like garlic, salt, pepper, and nutmeg into the mixture. It’s is a fundamental building block in many dishes due to its mild, savory flavor and its comforting consistency. The Béchamel sauce in this recipe for Eggplant Stacks adds a creamy component without overpowering the other flavors.

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Martha Stewart-Inspired Stacked Eggplant Parmesan

Author: Veda Sankaran

Description

Crunchy and cheesy with a tomato and bechamel sauce on top.

Ingredients

Scale

For the eggplant parmesan:

2 eggplants (each weighing approximately 1 ¼ lb) enough for 24 rounds
1/2 cup of olive oil, divided
8 oz fresh mozzarella
2 oz parmesan, grated
2 cups tomato sauce
1 cup of canned san marzano tomatoes, hand crushed
1 lemon, zest only
2 anchovy fillets in oil
Calabrian chili paste to taste
¾ cup thinly sliced fresh basil
1 cup panko breadcrumbs
1 tbsp olive oil
Salt
Pepper
Italian seasoning
Fresh oregano for garnishing

For the bechamel sauce:

2 tbsp unsalted butter
2 cloves of garlic sliced
¼ cup of all purpose flour
1 1/4 cups whole milk
Salt to taste
Black pepper to taste
Nutmeg, a few pinches

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Instructions

For the tomato sauce:

Using a mortar and pestle, crush the anchovy, the zest of 1 lemon, and however much Calabrian chili paste you want, until combined.
In a small saucepan, heat 1/4 cup olive oil. Place in the crushed anchovy, lemon zest, calabrian chili mixture. Stir and cook for 30 seconds.
Crush the San Marzano tomatoes with your hand directly into the saucepan. Simmer for a few minutes. Then add store bought tomato sauce of your choice. Simmer until flavors all combine, approximately 10-15 minutes. Season with salt to taste.

For the eggplant:

Slice the eggplant into 1/4 to 1/2 inch rounds. Salt and place the rounds in a bowl. Refrigerate overnight if possible or at least for 5 hours.
Once you remove the eggplant from the refrigerator, rinse and pat dry.
Line two large baking sheets with parchment paper. Place the eggplant rounds in a single layer on the baking sheets. Brush both sides with olive oil.
Then, place in a preheated 400 degree oven for 12 minutes. Open and flip the eggplant slices and continue cooking for an additional 10 to 13 minutes, checking to make certain they don’t burn.

For the breadcrumbs:

Combine the panko breadcrumbs with the olive oil, salt, pepper, and Italian seasoning and set aside.

To assemble: 

Preheat the oven to 350 degrees.
Reline baking sheets with fresh parchment paper. Place a third of the rounds in a single layer. Sprinkle each eggplant slice with the shredded parmesan cheese, then a layer of the fresh mozzarella. Top this with a spoon of the tomato sauce and sliced basil, Season with salt and pepper. Place an eggplant round on top and repeat the steps.
For the last round, switch the cheese and sauce, so that you end with the cheese on top. Sprinkle on the seasoned breadcrumbs and bake for 20-25 minutes or until the cheese is melted.
Drizzle on the bechamel sauce before serving. Garnish with fresh oregano leaves.

For the bechamel sauce:

Melt the butter in a saucepan. Place in the sliced garlic and simmer for 2 minutes to let the garlic infuse the butter. Remove the slices of garlic before proceeding to the next step.
After removing the garlic, sift in the ½ cup of flour, stirring continuously for about 3-4 minutes or until sand colored. Do not let the flour brown.
At this stage add in the cold milk, whisking continuously so as to combine and break up any lumps. Simmer for 5 minutes, whisking constantly until the sauce coats the back of a spoon.
Remove from the heat and season with salt, pepper, and nutmeg.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

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One Pot French Onion Soup

By

Justin Matase

-

August 8, 2025

A single serving of French onion soup in a red crock with melted cheese overflowing the sides, a bottle of red wine and a wine glass, and a large onion and garlic clove in the background.

When warm afternoons give way to chilly evenings, the soup pot beckons. Paired with a fresh green salad and a glass of red wine, this One Pot French Onion Soup is a delicious family meal.

Is French Onion Soup Really French?

Yes, indeed. French onion soup is really French. It’s a bit of la Belle France in a bowl! Onions were inexpensive and plentiful, and this soup emerged as a staple of French households everywhere. The much-loved version we know today comes about in the 19th century, but its roots are older.

Its story stretches back to the 17th century, when onions were plentiful and inexpensive, sustaining both peasants and city dwellers. Early recipes were simple broths, but by the 19th century, the dish took on the form we know today: slow-caramelized onions simmered in rich beef stock, crowned with toasted bread and melted cheese.

This gratinéed presentation became a hallmark of Parisian bistros, especially around the bustling Les Halles market, where the soup was celebrated as both fortifying breakfast for workers and a legendary cure for long nights of wine. Its balance of sweetness from onions, savoriness from stock, and indulgence from bubbling Gruyère is uniquely French.

Though onion soups exist worldwide, the French transformed it into culinary heritage. Each steaming bowl still carries the essence of Paris—rustic, soulful, and timeless.

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French Onion Soup

Author: Justin Matase

Description

A rich and comforting French onion soup made with caramelized onions, beef broth, and wine, topped with sourdough bread and melted Swiss cheese.

Ingredients

Scale

4 onions, large, sliced into 1-inch matchsticks
1/2 cup butter
2 cloves of garlic, minced
8 sprigs of fresh thyme, divided
3/4 cup Madeira wine
1/2 cup red wine
8 cup beef broth
1/4 lb Swiss cheese, thickly sliced
1 loaf of sourdough bread
1 tsp salt
1 tsp pepper
Additional salt and pepper to taste

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Instructions

In a thick-bottomed pot over medium heat, cook onions, six sprigs of thyme with leaves removed from the stems, garlic, salt, pepper and butter to your pot for approximately 30 minutes, until the onions are caramelized.
Add red wine and madeira wine and simmer for 3 minutes. When you can no longer smell the alcohol evaporating, add beef stock and remaining 2 whole sprigs of thyme and simmer for 45 minutes to 1 hour. Remove the thyme sprigs before serving.
Ladle onion soup into an oven-proof bowl, and top with a piece of sourdough bread and swiss cheese. Place under broiler set to low for three to five minutes. Watch carefully and remove when the cheese is bubbling and slightly browned. Serve immediately with a glass of hearty red wine.

Recipe by Justin Matase

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Martha Stewart-Inspired Taco Casserole

By

-

August 8, 2025

A skillet full of Taco Casserole with cheese, nacho chips, and taco meat.

Get ready to shake up your taco night party with a little help from the queen of entertaining herself, Martha Stewart. Inspired by Martha Stewart’s recipe, this Taco Casserole is a fun, fiesta-in-a-pan that takes all the bold, zesty flavors you love and bakes them into one easy meal. Layers of savory ground beef, salsa, and cheese, meet a golden, crunchy corn chip crust on top. Say goodbye to all the time and mess it takes to prep your taco and spend your time eating this meal instead.

Why Do I Need a Cast Iron Skillet for This Taco Casserole?

A cast iron skillet is the perfect way to cook this Taco Casserole since this versatile cookware houses every step of the recipe. Its heat retention and heat distribution ensure that the casserole bakes evenly. Plus it also gifts you that bubbly, browned crust on top. You can sear the ground beef directly in the skillet on the stovetop then just add in the rest of your ingredients. And because of its durability, the cast iron skillet can go straight from the oven to the table, keeping the casserole warm the whole way.

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Martha Stewart-Inspired Taco Casserole

Author: Veda Sankaran

Description

Why struggle with messy tacos when you can have a Taco Casserole instead?

Ingredients

Scale

1 lb ground beef
Salt and freshly ground pepper
2–3 tbsp neutral oil
2 small or 1 large bay leaf
1” piece cinnamon stick or a few pinches of cinnamon powder
4 cloves of garlic, finely minced
1/2–2 serrano chilies, finely chopped (based on your preferred heat level)
1 small green bell pepper, diced (3/4  cup)
1 small red bell pepper, diced (3/4 cup)
1 medium white onion, diced (1 ½ cups)
1/2 tsp dried oregano
1/2 tsp paprika
1/2  tsp ground cumin
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
Pinch of sugar
1 cup beef broth
1 can (15 oz) black beans, drained and rinsed
¾ bag (approximately 4 cups) yellow corn tortilla chips, slightly crushed
1 ¼ cup freshly shredded Monterey jack cheese (5 oz)
1 ¼ cup freshly shredded sharp cheddar cheese (5 oz)
Thinly sliced radish, thinly sliced jalapeno, grilled red onions, sliced black olives, sour cream, and fresh cilantro leaves for serving

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Instructions

Preheat the oven to 425 degrees.
Heat a 10 inch cast iron skillet on the stovetop. Place in the ground beef, sprinkle with salt and pepper and cook, breaking up the meat into small pieces until the meat browns. Take off the heat and drain in a colander to remove excess oil.
In the same skillet, add enough oil to coat the bottom of the skillet. Once heated, add in the bay leaves and cinnamon. Once fragrant but before the whole spices burn, add the garlic and serrano chilies. Stir and cook for 30 seconds before placing in the diced peppers and onions, along with the oregano, paprika, and cumin.
Stir and sauté until the vegetables are softened. Remove cinnamon stick and bay leaf, before adding the tomato paste and diced tomatoes with a pinch of sugar. After 2 minutes, place in the black beans and beef broth and simmer for 3 minutes or so.
Place the browned beef back into the skillet and simmer together until all the flavors combine, 5-7 minutes. Taste and add salt and pepper.  Adjust seasonings as necessary. Remove from heat and set aside.
Place the chips in a large bowl and toss with 1 cup each of the Monterey Jack and Sharp Cheddar cheeses. Top the ground meat mixture with the chips and sprinkle on the remaining ¼ cup each of the cheeses.
Place the skillet in the preheated oven and bake until the cheese is melted and golden, approximately 3 minutes. Serve with accompaniments.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

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Martha Stewart-Inspired Whole-Lemon Pound Cake with Pomegranate Glaze

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August 8, 2025

A sliced into pieces whole lemon pound cake sits with a pomegranate glaze on top with pink flowers and pomegranate seeds as decor.

If you’ve never had the delight of enjoying Martha Stewart’s Whole-Lemon Pound Cake with Pomegranate Glaze, then you’ve been missing out. The perfect mix of sweet and tangy, this pound cakes infuses bright lemon with tart pomegranate. Featuring a pink glaze on top, it’s a pound cake that you might hesitate to eat because of how beautiful it looks. But, after your first bite, its moist texture makes a second bite inevitable. Maybe you’ll serve it for breakfast, brunch, or for dessert. No matter when it’s served, you’re sure to be lost in the tastiness.

What Makes a Pound Cake?

Originally, pound cake was defined by its traditional recipe, which uses a pound each of butter, sugar, eggs, and flour. This equal-weight ratio creates a dense, rich, and moist cake with a fine crumb. Though, nowadays many modern versions (such as our Martha Stewart Pound Cake) tend to alter these proportions or add leavening agents like baking powder or soda to make the cake lighter and more tender. Either way, it’s known for its straightforward formula that makes baking easy and simple for all.

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Martha Stewart-Inspired Whole-Lemon Pound Cake with Pomegranate Glaze

Author: Veda Sankaran, Adapted from Martha Stewart

Description

A light and moist lemon pound cake meets a pink pomegranate glaze.

Ingredients

Scale

For the cake:

1 lemon
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 8 oz brick of Philadelphia cream cheese
1 2/3 cups unbleached all-purpose flour, plus more for pan
1 1/2 tsp baking powder
1 tsp kosher salt or ¼ tsp sea salt
1 1/4 cups granulated sugar
2 full sprigs rosemary
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp lemon extract

For the glaze:

1 cup confectioners’ sugar, sifted
4 tsp (or more if needed) 100% pomegranate juice
1/3 cup pomegranate seeds

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Instructions

For the cake:

Preheat the oven to 325 degrees. Prepare a standard sized loaf pan by buttering all sides and dusting with flour, shaking off any excess.
Combine flour, baking powder, and salt in a medium sized bowl and set aside for later.
Place a whole lemon in a medium sized saucepan with enough water to generously cover. Boil the lemon for 30 minutes or until softened. Once the lemon has reached this state, turn off the heat, drain, and let cool. Then roughly chop, removing all seeds and place in a food processor to pulse until finely chopped. Set this aside for later.
Next prepare the rosemary sugar by placing the sugar along with the rosemary leaves in a food processor. Briefly pulse just enough to finely chop the leaves. Set aside to use later.
Using an electric mixer, beat the butter on medium-high speed for 1 minute until softened. Then place in the chunks of the cream cheese a little at a time, beating until incorporated with the butter. Next, add the rosemary sugar, beating until butter lightens in color. This will take approximately 4-5 minutes. Add eggs one at a time. Pour in both extracts beating for another minute to incorporate everything. Scrape down the sides.
Turn the mixer to low speed and add half the flour, followed by half the finely chopped lemon. Repeat by adding the other half of the flour and remaining chopped lemon. Beat only until everything is incorporated. Do not overbeat.
Pour the batter into the prepared loaf pan smoothing the top gently. Place in the preheated oven and bake for 1 hour and 25 minutes, checking after 1 hour and 10 minutes, as some ovens run hotter than others.
After removing the cake, let cool on a baking rack for 10 minutes in the loaf pan, then loosen and place the cake directly on the baking rack to continue cooling for an additional 20 minutes.

For the glaze:

Place the confectioner’s sugar in a medium bowl and add 2 teaspoons of pomegranate juice, whisking as you add the juice.
You can continue adding more pomegranate juice or milk (for a lighter pink color) a 1/2 teaspoon at a time until the consistency is thick but still pourable.
Once the cake is cooled completely, pour the glaze, top with pomegranate seeds, and let sit at least 30 minutes for the glaze to set.

Recipe and Styling by Veda Sankaran, Adapted from Martha Stewart
Photography by Dave Bryce

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White Bean and Cashew Hummus with Zhoug

By

ZAIN

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August 8, 2025

White Bean and Cashew Hummus with Zhoug served in a bowl with three spoons inside and rose petal toppings

White Bean and Cashew Hummus with Zhoug is a series of unexpected twists and turns and the perfect accompaniment to an inspired Meatless Monday. A lightly spicy zhoug sauce adds a bit of heat to the depth of creamy, nutty, and zesty profiles of the hummus. Enjoy this recipe with endive leaves for that touch of a bitter finish or with your favorite flatbread instead.

What is Zhoug?

Hailing from Yemen but also popular in Israel, zhoug is a fresh-made sauce for Middle Eastern staples. It mixes mainly cilantro, parsley, and peppers but you can also add in other spices as we do in our recipe below. For instance, we use garlic, coriander, cumin, blood orange zest, lemon juice, and brown sugar to explore the complexities of our White Bean and Cashew Hummus. The best zhoug is thick and spreadable, so it should be more of a chunky sauce.

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White Bean and Cashew Hummus with Zhoug

Author: Veda Sankaran

Description

Get your pita, crackers, or flatbread ready for dipping!

Ingredients

Scale

1 15.5 oz great Northern beans
1 cup raw cashew pieces
2 large cloves of garlic, peeled and crushed
½ lemon, zest and juice
½ tsp ground white pepper
½ tsp coriander powder
½ tsp cumin powder
2 tbsp olive oil
½ tsp salt (or to taste)

For the zhoug:

1 tsp cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
3 Serrano chilies, finely chopped
4 large cloves of garlic, crushed
½ small blood orange or navel orange, zest and juice
½ lemon, juice
¼ tsp salt
¼ tsp brown sugar
½ tsp sumac
1 ½ cups cilantro, coarsely chopped
1 cup parsley. coarsely chopped
⅓ cup olive oil

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Instructions

First, drain the beans, reserving the liquid to use later. Then, place the cashew pieces in a bowl and cover them with hot water. Let soak for at least 10 minutes.
Once the cashews have soaked, place them in a food processor, reserving the water to use later. Blend until the cashews begin to form a thick paste.
Then, pour in ¼ cup of the reserved cashew water and ¼ cup of the reserved bean water and blend to a smooth paste.
Next, add the crushed garlic, lemon zest, lemon juice, drained beans, white pepper, coriander, cumin, salt, and olive oil.
Blend until everything is combined. Taste and adjust the seasoning as needed.

For the zhoug:

First, lightly toast the cardamom, cumin, and coriander in a small skillet. Let cool completely and then grind in a spice grinder or crush with a mortar and pestle until powdered. Set this aside.
In a blender or food processor, pulse the serrano chilies, garlic, and the spice mixture a few times. Then add the zest and juice of the orange and the juice of the lemon, along with the salt, brown sugar, and sumac.
Next, add the cilantro and parsley and pulse a few times to combine everything. Make sure to not blend it too much as you want some texturer to the zhoug.
Finally, add the olive oil and pulse twice. Taste and season with more salt if necessary.
To serve, place the hummus in a bowl, top with the zhoug, and drizzle olive oil to taste. Add toasted cashews, pomegranate seeds, almonds, etc to garnish.

Recipe by Veda Sankaran
Photography by Brooke Lark

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Pittsburgh Bars Keeping the Renaissance Festival Vibe Alive

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August 6, 2025