Homemade Cous Cous Recipe
Making homemade cous cous is a little time consuming, but the results are more than worth it.
The Art of Pasta Extruding with Mitch Orr and James Lowe
I joined James Lowe, head chef at Michelin-starred London restaurant Lyle’s and Sydney’s “prince of pasta” Mitch Orr to make spaghetti, macaroni, and casarecce using an extruder, a rare pasta-making machine.
How India Fell Back in Love with Ghee
The clarified butter had fallen out of favor with Indian chefs, thanks to a recent culinary trend for imported olive oil. But with new studies revealing ghee’s health benefits, the creamy staple is back on Indian menus. “It gives a lot of power to the...
How to Cook Aboard a Swedish Navy Warship
If you think cooking on a warship is no different than cooking on land, just wait until the knives start flying on the rocky seas. One Swedish navy cook shares his experiences on prepping meals aboard the HMS Sundsvall.
Theo Hagman Rogowski
A Trip to the West Bank's Cheesy Dessert Capital
I recently traveled to the West Bank town of Nablus, the home of one of the Middle East's favorite desserts: a cheesy, obscenely sweet pastry known as knafeh.
Ilan Ben Zion
Bucatini with Almond Pesto Recipe
Bucatini with a creamy nut pesto that's got a little spice from jalapeños.
Don't Start Your Sugar Detox Diet in Myanmar
Myanmar and its cuisine haven't really penetrated the West in the same way that India, China, and Thailand have. And that's a damn shame, because Myanmar is something of a dessert wonderland.
Black Tahini Is the Dark Magic of Palestine
In the ancient city of Nablus in the West Bank, Palestinians make an inky black version of tahini called <em>qizha</em> that's just about impossible to source outside of the region. Finding it has become a minor personal obsession.