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

    THE PHILADELPHIA INQUIRER

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    National Cuisine is a Useful Illusion
     

    THE ATLANTIC

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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

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    Make Scraps the Star With These Leftover Rice Recipes
     

    SERIOUS EATS

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    Recipes for a Smaller Holiday Meal With Big Flavor
     

    THE WALL STREET JOURNAL

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    Farradiya - A Short Story
     

    KWELI JOURNAL

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    The Dessert That Tastes Best One Month Out of Every Year
     

    THE NEW YORK TIMES

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    How to make pomegranate molasses...a complex elixir
     

    THE WASHINGTON POST

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    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 POST

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

    FOOD & WINE

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    Cook and writer Reem Kassis on the Galilee
     

    THE FINANCIAL TIMES

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    Parenting articles @Huffpost
     

    HUFFPOST

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    Age Your Yogurt, Open Your Mind
     

    TASTE MAGAZINE

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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

    SERIOUS EATS

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    Why we cook when the world doesn’t make sense
     

    THE LOS ANGELES TIMES

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    For Palestinians, Food Preserves a Displaced National Identity
     

    PLATE MAGAZINE

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    Food Photography by DAN PEREZ

    Copyright © 2021 by Reem Kassis. All Right Reserved.