Los Angeles chefs Genevieve Gergis and Ori Menashe, the brains behind Bavel, return with an adventurous cookbook that pushes the boundaries of Middle Eastern cuisine.
For author Anas Atassi, the fruity red spice is the starting point (along with Aleppo pepper and za’atar) to his mother’s recipes and a fuller picture of Syria’s underreported food culture.
Molly Baz is rethinking the way we engage with cookbooks—starting with 10-second technique videos, a streamlined approach to recipes, and loads of lemon.
Louis Trevino and Vincent Medina are telling the Ohlone story through roasted chanterelles and acorn flour tamales. The yearlong pandemic closed down …