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How to Prepare Lebanese Food with Chef Philippe Massoud at ilili


Keeping it traditionally Lebanese, Chef Philippe Massoud reminds us that "cooking is tasting." Don't forget the Baba Ghannouj and be sure to keep your mezze authentic by sipping award winning Paumanok wine. For more tips, tricks and techniques, as well as featured member promotions, check out BehindtheBurner.com!
Contributor: Behind The Burner


Keywords: How to Prepare Lebanese Food , humus , Lebanese Food , Mediterranean food , Paumanok wine , Award Winning Wine , Behind the Burner , Caroline Alexa McBride , Chef Philippe Massoud , cooking , Divya Gugnani , exotic food , ilili , lebanese , Paumonok

Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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