Flavors From Afar uniquely highlights refugee chefs and their best recipes

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The ouze — a Lebanese dish of spiced, roasted lamb shanks over rice scattered with pine nuts and slivered almonds — served at Flavors From Afar tasted very familiar.

I had recently been ordering meals from a 10-month-old takeout and delivery operation called Mama Lina Cooks, which brings to Los Angeles some homestyle aspects of Lebanese cuisine (textured stews, comforting rice dishes, stuffed vegetables) that rarely appear on menus here. Ouze might show up on Lina Georges’ weekly rotating menus alongside koussa (zucchini stuffed with allspice-scented beef and rice), siyadiyeh (spice-rubbed fish with tahini sauce) and shish barak (meat-filled

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Skip Starbucks with these viral TikTok pumpkin spice latte recipes

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The air is crisp, and we’re starting to crave our favorite fall flavor: pumpkin.

For coffee lovers, that often means trips to the coffee shop to sample a seasonal fall drink, like Starbucks’ iconic Pumpkin Spice Latte.

But if you’re looking to skip a trip to Starbucks (and save some dough), we’ve rounded up viral recipes so you can recreate fall beverages at home.

From the classic PSL to the newer apple and brown sugar-flavored macchiato, give these copycat recipes a try:

Pumpkin spice latte at-home recipe

This is the OG fall drink of pumpkin coffee lovers. You can’t

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Michigan’s Best Local Eats: Teddy Spaghettis shares family Italian recipes with Muskegon

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MUSKEGON, MI – Homemade Italian food is a labor of love at Teddy Spaghettis in Muskegon.

Owned by Ted Cerniglia and his daughter Francesca Giddings, Teddy Spaghettis serves authentic Italian food handcrafted from family recipes that date back nearly a century.

“It’s our way of sharing our family history. We just love to cook, so if we weren’t doing it in this capacity, we’d just be doing it at home,” said Giddings.

The Muskegon restaurant traces its history back to 1939 when Cerniglia’s grandparents opened a restaurant in Rockford, Illinois. Cerniglia branched out in 1986 when he opened the Pine-Apple

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Garden Plate: Get back to the basics with farm stand food recipes

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September traditionally brings us the usual “back to school” doldrums, but for the Garden State, our season of fresh fun is still going strong. Farm stands continue to brim with an abundance of options at the tail end of summer. The recipes are ripe with best of nature’s offerings in New Jersey.

Photo courtesy of Getty Images

Jersey is the proud parent of the tomato, zucchini and homegrown eggplant. Put these together with a few other ingredients, and you have got yourself an easy, end-of-summer supper. The best part is that it can be assembled and roasted in minutes.

RATATOUILLE

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6 Plant-Based Recipes To Cook Up This Fall

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‘Tis the season for butternut squash, Brussel sprouts, and all the pumpkin your heart desires. September is the bridge between summer and fall cooking with farmers markets brimming with delicious seasonal vegetables. Our friend Yumna at Feel Good Foodie is all about cooking fresh, easy, and healthy meals that are also super scrumptious. Many of her dishes are inspired by the Lebanese foods and dishes of her childhood, everything has a little bit of Mediterranean in it, which we love. Here, she shares five of her favorite fall recipes you can whip up this week or next, or bookmark into
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Easy Grilled Chicken Recipes – The New York Times

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Chicken is easily the most searched for ingredient on New York Times Cooking, and it stands to reason: It’s economical, it’s widely available, it’s better for the climate than other meats. And it’s endlessly adaptable, a blank canvas for all sorts of preparations and vibrant, delicious seasonings. In the cold weather months, that means cozy soups, braises and burnished roasts. But in the summer, grilling becomes the method of choice, as it gets you out of a hot kitchen, and adds a layer of fire-kissed flavor and texture to the otherwise mild-mannered meat. You can always salt the dickens out

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