This post appears in the Face Time in the Kitchen challenge.

A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.

When you are surrounded by incredible cooks on all sides of your family, you spend a lot of time in the kitchen. My mom’s family (the Lebanese side) are all within a 5 mile radius which means we get together all the time for Sunday dinners, family birthday parties, holidays (Jewish and Christian) and more.

Pictured above from left to right: Anne (youngest sister), my beautiful mom, Ema Ljuba (grandma on my dad’s side), Jessie (middle sister) and myself.

People often ask why I would ever move back to Michigan after living in Boston for 9 years and the answer is simple: family. I moved home so I could get back into the kitchen with my family. I’m excited to be partnering with Bon Appetit and Epicurious to talk about the importance of face-to-face time in the kitchen. If I’m being honest, there’s probably nothing more important in the world.

Lebanese Rice Pilaf is probably the second recipe I mastered growing up, shortly after my Aunt Vieve’s Classic Hummus with Toasted Pine Nuts. Why I waited over 4 years to share it with all of you is beyond me but please accept my sincerest apologies.

I plan to make up for lost time by giving you my family’s secrets to the perfect Lebanese Rice Pilaf: fluffy, nutty and slightly toasted.

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