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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...

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.

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...

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…

Dan Perez/Phaidon Press toggle caption Dan Perez/Phaidon Press Cookbook author Reem Kassis says that many foods that are considered Middle Eastern or Israeli actually originated as Palestinian dishes. Dan Perez/Phaidon Press Growing up in East Jerusalem, Palestinian cookbook author Reem Kassis never expected to enter the food industry. For her, the kitchen represented a "life sentence" for women. Instead, Kassis moved to the U.S. when she was 17, first st...

, Updated 15 Mar 2021, 16:28 GMT Reem Kassis is the author of The Arabesque Table: Contemporary Recipes from the Arab World. Photograph by Dan Perez Photograph by Dan Perez The Arabesque Table? I wanted to capture the evolving and cross-cultural Arab table, and I realised that to understand this modern way of eating, one had to understand the culinary history of the Arab world. At its core, food is more closely tied to language and religion than arbitrary political boundaries. I wanted to use...

- Everyday Middle Eastern Cooking Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast. Then, Chris heads to Tel Aviv to taste the classic semolina cake, hareesa. Back in the kitchen, Milk Street Cook Bianca Borges shows Chris a streamlined version of Palestinian Upside-Down Chicken and Rice. Finally, Milk Street Cook Josh Mamaclay makes Semolina-Sesame Cake wi...

The Arabesque Table tells of Kassis’s Palestinian family, while giving a modern twist to such dishes as fatteh, lentil soup and pistachio cake