What also appeals to me is that the cooking is instinctive. In writing about this region, food ambassador, chef, and cookbook author Bethany Kehdy noted in The Jewelled Kitchen<\/em> that recipes are usually passed down over the centuries, most often from mother to daughter. However, she says, precise weights and measures are rare: a large spoonful of this, a coffee cup of that, a squeeze of lemon. To ensure that the food meets the host\u2019s standards, Kehdy recommends not only using high-quality ingredients, but also to rely on your senses: taste the dish as you cook. After all, tomatoes can vary in quality and flavor, and the acidity of lemons can fluctuate. \u201cYou can\u2019t taste too much.\u201d The approach reminds me of my grandmother\u2019s cooking style, which was revered in our farm community in Illinois.<\/p>\n

The Mediterranean cuisine Kehdy describes is not the foods we associate with Greece and Italy, but rather those from the other side of the Mediterranean. Having grown up in Lebanon, Kehdy, who now lives in the U.S., describes a dinner party as a contradiction to the typical three-course American fare. \u00a0Instead, the food is a balance of flavors, textures, and temperatures, all designed to make the guests comfortable, happy, and sated. Even before being seated at a table, guests are greeted with tea and a selection of dried fruits, nuts, and pastries. That\u2019s just to whet their appetite.<\/p>\n