• Bey to Bay: Cornmeal Peach Whiskey Cake

    This is the second post for the Bey to Bay coffee and pastry pairing collaboration project with my dear friend Jeremy Kelley. We grew up on opposite sides of the world (Beirut x Bay Area) but with the same Mediterranean climates and ingredients. Follow along our posts and our hashtag #BeytoBay on Instagram! As we head

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  • Blueberry Lemon Scones

    Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center. They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot

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  • Mango Sorbet

    What I usually do when my fridge is abundant with ripe mangoes (which is rarely the case) is whip up this fast and easy fruit sorbet. You see, a close family friend recently sent me a big box of fresh mangoes that he grows in his own back garden in Florida (is it just me

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  • Mango Tart

    The first signs of spring are finally here! It’s been a very long and cold winter in New York City, and nothing makes me happier than the thought of warmer days ahead. Lately I’ve been craving (and day dreaming) of fruit based sweets and pastries – blueberry galettes, pomegranate pavlovas, raspberry ricotta mille-feuille, plum crumble

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  • Blackberry Muffins

    Blackberry muffins are great for breakfast or as a mid-day snack. They are healthy because they do not contain a lot of butter and sugar, and blackberries are low in calories, carbohydrates, and fat, making them one of the best fruits for a balanced diet – and these muffins are loaded with them! I also

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