About Home-Cooked Joy

A delightful publication to celebrate the joy of home cooking.

About Me

I am Farah Daou, a Lebanese scientist who found her way to Italy through a research journey. This journey also led me to an unexpected personal discovery — a husband!

My husband, Giuseppe, and I at Lago di Mergozzo, Italy.

Why Food on Medium?

You might wonder why I am using Medium instead of having my own website. The answer is simple: Medium is a freely accessible platform. Unlike other platforms that come with a price tag, Medium allows me to share my vegetarian and vegan experiments for free.

Homemade bread for New Year’s Eve, inspired by Sally’s Baking Addiction recipe.

The “Joy” Connection

My Arabic name, “Farah,” translates to “Joy” in English, and that is exactly what I find in home cooking. It is not just about eating; it is about experimenting. So, welcome to my culinary experiments, where joy unfolds through vegetarian and vegan recipes.

The most delicious Lebanese Knafeh, homemade by me following the recipe of NoGarlicNoOnions.

Not a Chef, Not a Food Blogger

I am neither a professional chef nor a food blogger. Instead, I will be sharing my insights as I explore plant-based dishes. You will not find any new recipes here — just genuine thoughts on the joy of cooking.

The reason why I eat only plant-based food. This photo was taken at Badia di Dulzago, Italy.