A fresh tomato salad with a spicy chile crunch is always a dinner party hit. You May Also Like: Hummus Masabacha with Fresh Legumes Watch new episodes of Pamela’s Cooking With Love on Monday at 9PM on ...

A Culinary AdventureThe Allure of Hummus: An IntroductionHummus, a well-loved Middle Eastern staple, has gracefully made its way into kitchens across the globe. Its primary ingredients—chickpeas or ...

For seafood lovers, the Smoked Salmon Benedict features house hickory-smoked salmon, soft poached eggs, dill and lemon hollandaise, and pickled red onions on house-made English muffins – proof that ...

Salsa macha is a hot commodity right now. Jars of the oil-based salsa have become a common sight at taquerias, restaurants, and grocery stores across the United States over the past few years.

McDonald’s is shaking up its menu with a limited edition Minecraft movie meal and brand new McFlurry flavour. There is also a new spicy Nether Flame Sauce being added to UK menus. The limited ...

Turn your hummus into a restaurant-quality appetizer or even a full-on dinner. When you need to quickly throw together an appetizer, store-bought hummus is your best friend. There are so many ...

Carrot Hummus? You betcha! This is so good! The sweetness of the carrots and the savory garlic and tahini turn humble root veggies into a dippable sensation! It’s so easy to make, and once you start ...

King Harvest has voluntarily recalled nearly 72,000 tubs of hummus after discovering plastic fragments in certain batches, Forbes reports. The recall affects 12 flavors of the brand’s 10-ounce ...

Nazo’s Mediterranean Bowls & Salads, a fast-casual spot for Mediterranean food with a Turkish spin, is now open in South Charlotte. The restaurant that’s set up for takeout but also offers ...

TRUCK TO TABLE: Yalla food truck owners Nir Asaf, left, and Nathan Phillips recently started offering Asaf’s popular hummus at grocery stores under the brand name Snuuny. Photo courtesy of ...

Forbes contributors publish independent expert analyses and insights. I write about restaurants and food culture, from farm to fork ...