Cucumber and string cheese salad: making long strands easy to eat
Armenian-style string cheese can be separated into strands, but very long strands are awkward in a salad bowl.
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263 articles · Page 11 of 22
Squash, harissa and halloumi: balancing a warm salad
A warm squash salad needs pieces that cook at a similar pace.
Read article →Tomato and white cheese mash: a simple breakfast bowl
A tomato-and-cheese bowl can be chunky enough to scoop or softer enough to spread.
Read article →Serving shanklish: letting aged cheese lead the salad
Shanklish has an assertive character that can vary from one product to another.
Read article →Cucumber and cream cheese sandwiches: neat layers for a platter
Cream cheese that is too firm can tear soft bread during spreading.
Read article →Breaded kashkaval: protecting the cheese inside a crisp coating
Breaded cheese depends on the balance between a melting center and a coating that sets quickly.
Read article →Shortbread wedges: getting clean cuts and a tender crumb
Shortbread has a short ingredient list, so small differences in flour and butter can be noticeable.
Read article →Toasted milk basbousa: controlling color before adding cream
A toasted-milk basbousa combines several preparations, so organize the milk powder, cake mixture, cream component and syrup before starting.
Read article →A labneh phyllo galette: reducing moisture without losing flavor
Phyllo sheets dry rapidly once exposed, so prepare the filling and baking area before opening the package.
Read article →Chickpea fatteh: assembling crisp bread and yogurt at the right moment
Chickpea fatteh is a layered dish whose texture changes after assembly.
Read article →Vegetable spring rolls: a dry filling makes a crisp wrapper
A spring-roll filling works best when the vegetables are fine enough to pack without puncturing the wrapper.
Read article →Puff pastry baked cheese: keeping the parcel sealed
A baked cheese parcel depends on a cheese that softens inside a pastry shell.
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