Cooking Online, Arab Women Find Income and Community
 

THE NEW YORK TIMES

Age Your Yogurt, Open Your Mind
 

TASTE MAGAZINE

For Arab Americans, It’s Not Thanksgiving Without Hashweh
 

THE NEW YORK TIMES

The Menu Evolves for a Muslim Holiday Built Around Food
 

THE NEW YORK TIMES

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

SERIOUS EATS

Why we cook when the world doesn’t make sense
 

THE LOS ANGELES TIMES

For Palestinians, Food Preserves a Displaced National Identity
 

PLATE MAGAZINE

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

THE PHILADELPHIA INQUIRER

National Cuisine is a Useful Illusion
 

THE ATLANTIC

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

THE NEW YORK TIMES

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

THE NEW YORK TIMES

Make Scraps the Star With These Leftover Rice Recipes
 

SERIOUS EATS

Recipes for a Smaller Holiday Meal With Big Flavor
 

THE WALL STREET JOURNAL

Farradiya - A Short Story
 

KWELI JOURNAL

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

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

THE WASHINGTON POST

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

FOOD & WINE

Cook and writer Reem Kassis on the Galilee
 

THE FINANCIAL TIMES

Parenting articles @Huffpost
 

HUFFPOST