Michael and I recently returned from a trip to New York City to see family and friends. It was a nice getaway from Iowa where political candidates dominate the airwaves and the upcoming caucuses are ...

Add Yahoo as a preferred source to see more of our stories on Google. Actor Theo Rossi enjoys some olives at Bavel on his Middle Eastern restaurant crawl around Los Angeles. (Jason Armond / Los ...

The Hummus & Pita Co., a fan-favorite fresh and healthy Mediterranean fast casual restaurant headquartered in New York City, is now offering its signature soul-satisfying dishes in a generous ...

I've made so much not-so-great hummus in my life that I almost stopped trying to make it altogether. It probably started after high school, when I first had really soft, savory hummus at a ...

Dave Pesso is out to prove that an everyday food overseas can be transformational in America. Hummus & Pita Co., which Pesso and his mother, Janice Axelrod, founded in Manhattan, has a new location at ...

At kosher-certified café Hasiba, a passion project from Alex Phaneuf and Or Amsalam (co-owners of Culver City’s popular Lodge Bread), pita and hummus are given the star treatment. The hearth-baked ...

Popular Mediterranean chain The Hummus & Pita Co. attracted new investment from early stage restaurant investor, Kitchen Fund. The fund’s founders Dan Rowe and Greg Golkin will also join the board of ...

The key to it all is the saj bread. A flatbread from the Bedouin tradition, also called markouk bread, it’s thinner and more stretchy than pita. Gita Pita makes this in house, finishing it to order on ...

Soak 50g chickpeas overnight. Boil till soft, cool, then blend with 5g garlic, 20g tahini paste and 10ml olive oil. Garnish with a little Sumac powder, and a drizzle of olive oil. Spread on pita bread ...

I have been following Michele Olivier of Baby FoodE on Instagram since Calvin was a baby. I knew I wanted to make homemade baby food and I didn't know where to start, but her posts gave me some ...

I still vividly remember the first time our baking instructor at culinary school made pita bread, shortly after dawn in a brightly lit Pasadena baking lab many years ago. She made a batch of bread ...