What makes the dish extra special is the colorful sauce that goes on top. Made by mixing sour cream, yogurt and lemon with ...

Adapted from a recipe from chef Fadi Kattan’s cookbook, 'Bethlehem,' this barbecued chicken features a bold Palestinian spice ...

If you like, the chicken can be marinated for up to 24 hours in the refrigerator. Refrigerate for up to 4 days. Ground sumac and ground black lime can be found at Middle Eastern markets, spice stores ...

Transform plain rice into an exciting pilaf by adding sumac during cooking. Start by sauteing onions in butter until golden ...

If the texture of your store-bought hummus just isn't cutting it, don't despair. There are several ways you can improve it if ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is ...

Toxic and poisonous plants grow in Michigan, including giant hogweed, poison ivy, poison oak, wild parsnip, poison sumac and poison hemlock. Contact with the plants can cause skin irritation, blisters ...