Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”
By Sheryl Julian , Globe Staff
Tahaza Hummus Kitchen, near CambridgeSide Galleria, follows the latest trend of supper in a bowl, offered cafeteria-style, in which you ask for various components to build your own.
Begin with an easy food processor dough, add sliced apples, and top with a brown-sugar crumb.