Anas Atassi News Today

Evan Kleiman shares quick recipes for soups that can be made with water instead of broth and are full of vegetables and/or protein-rich legumes and beans.

1/2 cup (125 mL) chopped flat-leaf parsley 1 tablespoon (15 mL) nigella seeds (sesame seeds may be substituted) 1 lemon, in wedges Heat oil in a large pot over medium heat and fry onions for about five minutes until soft and golden brown. Push onions to the side of the pan and fry the turmeric, cumin and cayenne for one minute. Stir in lentils, add stock and bring to a boil. Then turn heat to low, cover and simmer lentils for 20 minutes, stirring occasionally, until lentils are cooked. Use a ha...

Listen 57 min MORE Old Bay seasoning has an avid fan following, but many would be surprised to learn of its Jewish roots. Photo courtesy of Old Bay. Spices are used every day to give our food character and identity, and the spice trade was a blueprint for colonization and capitalism. But the spices themselves are magical gifts that bring together nature, culture, flavor, and tradition. To witness the resilience of culture and...

Listen 11 min MORE Anas Atassi attests that he didn’t have horak osbao, a lentil and pasta stew with tamarind and pomegranate, until he was an adult. Photo courtesy of Interlink Books. Sumac is a popular spice in Syrian cuisine, made from a berry that’s dried and ground. Chef Anas Atassi was raised in Saudi Arabia but returned to Syria every summer, where the spice was used from breakfast through the evening’s dessert. ...

Subscription Notification We have noticed that there is an issue with your subscription billing details. Please update your billing details here Please update your billing information The subscription details associated with this account need to be updated. Please update your billing details here to continue enjoying your subscription. Your subscription will end shortly Please update your billing details here to continue enjoying your access to the most informative and considered journalism in ...

As most of you are aware, I continually update the 2021 Cookbook Preview post with additions each week. Working on the EYB Library and adding new cookbooks is one of my favorite jobs. Adding these soon-to-be released titles to our preview post gives me the same feeling of excitement as Christmas morning to a child. Today, I’m going to share a deeper look into some stellar titles coming in the months February through May that I have had the pleasure of reviewing a galley. The 2021 Cookbook Pr...