Tanoreen: Palestinian Home Cooking in Diaspora; A new and extended edition of Olives, Lemons, and Za'atar (Rawia Bishara) desserts and thoughts on safely handling

and thoughts on safely handling meat

The Food of Morocco provides helpful preparation techniques for chefs

depicting a clown trying to uncork a bottle of Benedictine

a hearty Roman Army lentil stew

Tanoreen: Palestinian Home Cooking in Diaspora; A new and extended edition of Olives, Lemons, and Za'atar (Rawia Bishara) desserts and thoughts on safely handlingRecipes from the iconic Brooklyn restaurant. It has been 10 years since the publication of the beloved cookbook, Olives, Lemons and Zaatar by Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen. In this new extended edition Rawia shares the flavors of her Palestinian childhood in Nazarethwith recipes passed down from her mother and recreated with Rawias creative flair, as well as dishes influenced from summers spent in Spain, and