Ingredients | Cook's Gazette

Olive Oil

The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the…

Labneh is a soft cheese made from strained yogurt, a process that concentrates yogurt’s characteristic tang. The longer…

Freekeh is made from young green wheat that has been fire-roasted and then cracked to varying degrees of…

Basmati rice is grown in the Himalayan foothills in Northern India and Pakistan. A long-grain needle-shaped rice, it’s…

by Fadia Jawdat My mother and grandmother cooked rice daily. In our house in Lebanon, the main family…

Ingredients, Memoirs, Rice

Jasmine is a variety of long-grain aromatic rice, softer than basmati, with somewhat shorter and fatter kernels. It’s…

I wrote about using the pressure cooker for preparing jasmine rice in the very first issue of the…

Paella can mean several things. It’s the name of a rice-based dish with poultry, seafood or game, depending…

Ingredients, Recipes, Rice

I prefer white rice, probably because of my passion for food from the Middle East and Asia. But…

Ingredients, Recipes, Rice

Just as the pressure cooker makes great white basmati it also makes excellent brown rice. Most brown basmati…