How would you describe your baking style?
Amanda Saab: I love taking the traditional Lebanese flavors that my grandmother and mother taught me and combining them with all-American classics. That’s what I grew up with—the best of both cultures. I grew up watching the Food Network while my mom was in the kitchen making maamoul. This fusion of my two cultures through food has been a recurring theme throughout my life.
What is a signature recipe you recommend for first-time visitors to Amanda’s Plate?
Last Eid, I made these Ashta Filled Creampuffs. It’s traditional pâte à choux but kind of an American-style, over-stuffed cream puff and filled with , a Middle Eastern
