The first episode of my cooking show is finally here and I can’t wait for you to see what we’ve been cooking up this year! Playing with recipes, baking, cooking—these are the very things that ground me as a mom and as a wife when my schedule at work can feel busy. Nothing about the way I cook is fancy or complicated, but over the years the kitchen has become such an important space for me, so it’s an honor to cook alongside you as we make some of my favorite recipes.
We’re kicking off episode one with a lineup of recipes that are special to me and my family. When I was a kid, we went to my grandparents’ house almost every Sunday afternoon and my granddad would make a big batch of meat pies (traditionally called fatayar) and Lebanese salad. Over the years, I’ve recreated my granddad’s recipe many times, modifying it every so often in a way that makes sense for our family. But no matter what, every time I take that first bite, it’s like I’m right back at my grandparent’s dining table. This meal is one way for my kids to feel connected to a man they never got to meet, and I think my granddad would be proud that this tradition lives on in such an important way for our family.
In this episode, I’m making Fatayar and Lebanese Salad, served with White Bean Hummus and Baklava for dessert.
Let’s get cooking!
Here's what Jo made in this episode:
Jo's Fatayar & Lebanese Salad
flaky dough-wrapped pies filled with meat, shredded hash browns and
cheese served with a fresh cucumber, onion and tomato salad
layers of phyllo dough with sweet a mixture of honey and toasted pistachios
White Bean Hummus
a new take on classic hummus using white beans — perfect for dipping with veggies, pita chips & more
Over the years, I've become more intentional about what I keep on hand in my kitchen, whether it’s tools or ingredients that I know I’ll reach for often. I remember when Chip and I first got married, I registered for a run-of-the-mill knife set without knowing how important those tools would be. Cooking was already so new to me, and not so surprisingly, using a bad knife set made even simple meals difficult. When I finally transitioned to a quality knife, it made all the difference, and cooking became that much more enjoyable. — Jo