Page 5 - Arabesque Table News Today

These cookbooks take readers on trips around the world, learning the secrets and treasured recipes of cooks from varied cultures.

Article content Reem Kassis found the title for her latest cookbook in the intricately entwined patterns of Islamic art. With the manuscript submitted and photo shoot complete, a name eventually materialized: The Arabesque Table. The interlaced spirals and curves of arabesque designs seemed to her a fitting representation of the interconnectedness of the cuisines of the Arab world. We apologize, but this video has failed to load. Try refreshing your browser. In The Arabesque Table, Reem Kassi...

Article content Our cookbook of the week is The Arabesque Table by Reem Kassis. Tomorrow, we’ll feature an interview with the author. We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Halaweh from the Arabesque Table Back to video “Living abroad, it’s hard to find halaweh (halva) that’s really, really good,” says Palestinian writer Reem Kassis, who was born and raised in Jerusalem, and lives in Philadelphia. “A lot of what you find is too sug...

These new cookbooks—including a guide to the nuanced cuisines of Hawai‘i and several memoir-slash-recipe guides—are the next best thing to hitting the road.

Tomatoes and labaneh, or white cheese, are staples on breakfast and supper tables, says Reem Kassis of the Eastern Mediterranean

Article content 2 jalapeno peppers, finely chopped ½ cup (125 mL) packed fresh coriander leaves, finely chopped* ¼ cup (60 mL) finely chopped walnuts 3 tablespoons (45 mL) olive oil 1 tablespoon (15 mL) fresh lemon juice ½ teaspoon (2 mL) ground cumin ½ teaspoon (2 mL) salt ¼ teaspoon (1 mL) freshly ground pepper *Substitute 2 tablespoons (30 mL) crushed, dried herbs such as za’atar, oregano, marjoram, thyme, and dill, and reduce salt to ¼ teaspoon (1 mL). Sprinkle chicken thighs with s...

Article content Our cookbook of the week is The Arabesque Table by Reem Kassis. Over the next three days, we’ll feature more recipes from the book and an interview with the author. We apologize, but this video has failed to load. Try refreshing your browser. Reem Kassis found the inspiration for this dish in a 10th-century Arabic cookbook, Kitab al-Tabikh. Narjissiyeh means “like narcissus,” she explains, and refers to a class of dishes featuring fried eggs. Its resemblance to the flower...

Print Reem Kassis thought for sure she was a one-and-done cookbook author. In 2017 Phaidon published “The Palestinian Table,” written so Kassis could codify her family recipes and help preserve — or “safeguard,” a word she uses often — an everyday aspect of her cultural heritage. Newsletter Get our weekly Tasting Notes newsletter for reviews, news and more. Enter email address You may occasionally receive promotional content from the Los Angeles Times. The questions posed to...

This week, watch a puppetry performance, break your Ramadan fast with a virtual open mic and iftar or listen to music from Yosmel Montejo and Vox Sambou.

For This Palestinian Cook, The Kitchen Is A 'Powerful Place' — Not A 'Life Sentence' Amy Salit and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web. TERRY GROSS April 7, 20211:48 PM ETHeard on Fresh Air Growing up in East Jerusalem, Palestinian cookbook author…