Grains and Noodles | Cook's Gazette

Noodles

Ramen noodles are the chewy, slippery, and bouncy medium driving along that mouth-watering, tongue-coating broth. These noodles differ…

Palestine, Recipes

Seasoned ground lamb can be shaped into small patties and cooked in a cast iron pan or over…

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

Books on Food, Recipes

Adapted from Jewish Cooking in America, Joan Nathan This recipe comes from Sheila Rabb Weidenfeld, the former White…

Books on Food, Recipes

Adapted from Into the Vietnamese Kitchen, Andrea Nguyen, 2011 This recipe is a perfect illustration of the guiding…

Books on Food, Recipes

Adapted from A Book of Middle Eastern Food, Claudia Roden This was served at my first dinner at…

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

Recipes, Rice

Recipe taught to me by Zak Yasin Issue 14: Rice

Recipes, Rice

Recipe taught to me by Zak Yasin Issue 14: Rice

Recipes, Rice

If plain rice and stew was the family meal on most days in Lebanon, entertaining a crowd called…