Food

Peanut butter bread, anyone?

"People tend to talk about Palestine in the past tense," says Ottolenghi co-founder Sami Tamimi. Falastin, the new cookbook he wrote with Tara Wigley, sets out to show how Palestinians eat and live today.

Why plant-based eaters like Lauren Toyota turn to nutritional yeast for cheesy, nutty flavours without a drop of dairy.

'Pardon my quarantine brain and weird space buns.'

Washington Post Food Editor Joe Yonan didn’t set out to write a cookbook about North America’s top quarantine cooking staple—but we’re glad he did.