This cookbook finally restores 'fusion' cuisine to a place of dignity

The deep red of ground sumac brings to mind the ripest strawberry, though the spice’s flavor veers lemony and tart — like a floral vinegar distilled into powder. Its brightness defines sumaqqiyeh, a Palestinian stew with origins in Gaza City,...

If you have been to Reem’s in San Francisco’s Mission District, a restaurant modeled on the traditions of Arab corner bakeries, you likely know the crackle and tang of the flatbreads, and how springtime strawberries find their way among the...

A Trader Joe’s fan account had posted a jar of the spice blend in January that showed the label. Among the listed ingredients are coriander, chickpea flour, sunflower oil and lemon oil. Yeah. La. Earlier this month a video clip circulated on the...

I’ve been thinking a lot lately about the life and career of Anissa Helou, the cookbook author (among many titles) who is one of my favorite people on the planet. She turned 70 this week. For anyone needing inspiration to persist through...

At House of Mandi in Anaheim, a young server requires both hands to hoist a platter full of gold. The menu labels it “No. 7,” a hulking tray of rice, chicken and lamb stained in sunset shades of turmeric and saffron. So many meaty, half-buried...