Muna, her husband, and five sons fled their war torn hometown of Fallujah for Cambodia two years ago. Now in Phnom Penh, the family runs a restaurant recreating traditional Iraqi dishes with a makeshift oven and improvised ingredients.
If you like bitters, bitter beer, and bitter people rolling their eyes when you say you like Fernet and craft beer, this brew is for you.
It’ll be hella delicious, trust.
Bissonnette’s "MUNCHIES paella" isn’t a huge departure from what you would find in Southern Spain but it’s got plenty of seafood that reflect Bissonnette’s Northeast roots.
Next week, the first shipment of Iranian saffron will be coming to the US. The announcement was made by the head of Iran’s Saffron Exports Development Fund.
This Halloween, dig in to the best of the week's online deliciousness, courtesy of Instagram's finest food porn.
David Smale’s “farm” is the size of a tennis court, on which grow hundreds of saffron plants. It’s taken him ten years to get to this stage and his entire business relies on the small field.
Andy teams up with the brothers of Badmaash and rapper EpicLLOYD to make a beat-box-worthy saffron and Cristal curry with cocktail shrimp and microwave rice.