Author: Raquel Carena
Author: Maggie Ruggiero
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were...
Author: Drew Ramsey, M.D.
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own,...
Author: Ana Sortun
Author: Brianna P. Burks
Author: Bon Appétit Test Kitchen
Author: Miriyam Glazer
Author: Christina Dong
Author: Chris Schlesinger
Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches
Author: Adeena Sussman
Author: Bruce Aidells
Author: Tom Gilliland
Author: James Beard
Author: Molly Stevens
Author: Pascal Saunton
Author: Hank Shaw
Author: Joy Pierson
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and...
Author: Jill Silverman Hough
Author: Ruth A. Matson
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij