Don't Buy Crackers When You Can Make Swedish Crispbreads
This recipe for Swedish knäckebröd comes from Emma Bengtsson, the two Michelin–starred chef of Aquavit.
Morocco's take on the crepe is delicious with honey and butter, soft white cheese, or all by itself.
How I Finally Learned to Cook Iranian Food in Time for Persian New Year
Iranians celebrate New Year—Nowruz—on the day of the vernal equinox. Remembering the Persian dishes so loved by my Iranian dad (and spurned by my proudly Turkish Cypriot mum), I asked British Iranian cook Yasmin Khan to help me to prepare a Nowruz feast.
This Iraqi Refugee Family Makes Cambodia’s Best Baba Ghanouj
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.
Nathan A. Thompson
You Don’t Have to Be Drunk to Eat These Kebabs
With the help of Tartine Bakery’s flatbread recipe and a spice mix from Mission Chinese, St. John alumnus Lee Tiernan’s new London restaurant is reimagining the Turkish staple (and guilty drunk food.)
Chef Julia Ziegler-Haynes Cooks A Summer Lunch for the Final Days of the Season
Host Julia Ziegler-Haynes heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio, to prepare a Mediterranean <i>meze</i> platter.
The Dinner Bell: A Summer Lunch for Saipua
Inspired by the Mediterranean meze platter, Julia prepares a lunch for the staff of Brooklyn's Saipua, with lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheep's milk from the farm.
MUNCHIES Presents: Lebanon's Lahmadjun
In this MUNCHIES special, Aris takes us to Ichkhanian Bakery outside Beirut, where Armenians and Syrians make the best lahmadjun in the Levant.
Goat Kebab Recipe
A spicy goat kebab, rich from lardo, but balanced with a crispy slaw and chewy flatbread.