Author: Rozanne Gold
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Author: Robin Levy Goetz
Author: Maria Watson
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Author: Alison Roman
Author: Anita L. S. Eberhardt
Author: Juana Vázquez-Gómez
Author: Dawn Perry
Author: Sara Deseran
Author: Haley Fox
Make this posh starter ahead of time and serve up with salad and melba toast
Author: Barney Desmazery
Author: Meredith Deeds
Author: Kay Chun
Growing up in the Italian region of Istria (now a part of Croatia), Bastianich remembers making these dolls every Easter. "The pinza bread would be made for the adults, but for the children, the loaves...
Author: Lidia Bastianich
Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter
Author: Cassie Best