Cooking Basmati Rice
by Fadia Jawdat My mother and grandmother cooked rice daily. In our house in Lebanon, the main family…
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Coconut Rice
Recipe taught to me by Zak Yasin Issue 14: Rice
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Fried Rice
Recipe taught to me by Zak Yasin Issue 14: Rice
Read MoreThe Circle of Makluba: A family reunion via Palestine’s most iconic dish
by Jaime Omar Yassin Almost twenty years ago, I travelled to my father’s homeland, Palestine. It was a…
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Fadia’s Makluba
If plain rice and stew was the family meal on most days in Lebanon, entertaining a crowd called…
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Persian Rice and Tahdig
Recipe taught to me by Zak Yasin There is no single word in English for that almost universally…
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Zarda Sweet Rice
This sweet rice dish is often served during Ramadan, as well as to conclude weddings and other traditional…
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Jasmine is a variety of long-grain aromatic rice, softer than basmati, with somewhat shorter and fatter kernels. It’s…
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Jasmine Rice in the Pressure Cooker
I wrote about using the pressure cooker for preparing jasmine rice in the very first issue of the…
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Lu Rou Fan
Lu Rou Fan is one of the staple street foods in Taiwan. It’s what I call a versatile…
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