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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 salt and coat with oil. Refrigerate at least 30 minutes or overnight. Stuffing: In a bowl, combine ga...

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 — white, yellow and green — is thought to have given the medieval dish its name. There are many...

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 her during interviews for the book surprised and interested her, though. People wanted to know the ...

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…