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Hummus, Tahini and Other Tastes of Home in Jerusalem’s Old City

THE NEW YORK TIMES

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Ramadan’s nightly meals bring together friends, family, and nostalgia

THE PHILADELPHIA INQUIRER

National Cuisine is a Useful Illusion

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The Best Olive Oil in the World?This Village Thinks So.

THE NEW YORK TIMES

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Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

THE NEW YORK TIMES

Leftover white rice

Make Scraps the Star With These Leftover Rice Recipes

Recipes for a Smaller Holiday Meal With Big Flavor

THE WALL STREET JOURNAL

Farradiya - A Short Story

On the Arab Christmas Table, Kubbeh and Warak Dawali Are Nonnegotiable

THE NEW YORK TIMES

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The Dessert That Tastes Best One Month Out of Every Year

THE NEW YORK TIMES

How to make pomegranate molasses...a complex elixir

THE WASHINGTON POST

Celebrate Summer Tomatoes, Corn, Squash and eggplant with recipes from the Arab kitchen

THE WASHINGTON POST

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Here’s why Palestinians object to the term ‘Israeli food’: It erases us from history

THE WASHINGTON POS T

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Ka'ak and Ma'amoul Are the Sweets That Connect My Family Through Joy and Sorrow

Cook and writer Reem Kassis on the Galilee

THE FINANCIAL TIMES

Parenting articles @Huffpost

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Cooking Online, Arab Women Find Income and Community

THE NEW YORK TIMES

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Age Your Yogurt, Open Your Mind

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For Arab Americans, It’s Not Thanksgiving Without Hashweh

THE NEW YORK TIMES

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The Menu Evolves for a Muslim Holiday Built Around Food

THE NEW YORK TIMES

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Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

Why we cook when the world doesn’t make sense

THE LOS ANGELES TIMES

For Palestinians, Food Preserves a Displaced National Identity

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Logo design by LAMA KHATIB DANIEL

Food Photography by DAN PEREZ

Copyright © 2021 by Reem Kassis. All Right Reserved.

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