Stephanie Michaels

This was so good! I made it for a company potluck. My first time ever making potato salad. It took way longer to make than the directions stated, but it turned out amazing! Most of the time was spent cutting the potatoes & veggies. My advice is don't be shy with the salt in the water for the potatoes and when they are done and drained add plenty of salt too. I also used garlic aioli mustard which really took this recipe to the next level flavor-wise. This was a HUGE hit at the potluck. I saw people eating it by the plateful LITERALLY.

I made this rice to pair with shish tawook for a Lebanese dinner with friends. The rice turned out delicious, but looked nothing like the picture. It was nowhere near that yellow. I added about three times as many almonds as the recipe called for, and I still think it could have used more. Next time I will probably add more salt too. It was a little bland for my taste (but I'm a salt-aholic). My husband and guests were very complimentary. I will definitely make this again.

This is one of my all-time favorite things to eat. I'm not a huge cook, but when I do want to cook or have friends over and cook for them, this is my go-to. I'm a big fan of Lebanese food as well as going out to dinner. This recipe is as good as anything you would get at a Lebanese restaurant. When I make this I serve it with pita bread, hummus, and Lebanese rice (a recipe from AllRecipes). Would also pair wonderfully with Fatoosh salad.