cookbooks

“You can find a million recipes online–but what goes on behind the recipes is more interesting.” Yotam Ottolenghi and Ixta Belfrage discuss their new book, Flavor.

The Top Chef Canada host’s Eating Out Loud is all about big, bold, flavourful recipes you’ll want to make again and again.

"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.

The journey of these rolls can be traced through Lebanon to Armenia, where kubez el tahineh comes from. They are simple to make, impressive to look at, and loved by all. They’re a particular favorite with kids. Eat them as they are, or sliced and spread with dibs w tahini, the Palestinian equivalent of peanut butter and jam, where creamy tahini is mixed with a little bit of grape or date molasses.

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.