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Shawarma Comes Off the Spit and Into Wings and Burgers
Recent Issues
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Arab Hospitality is at the Heart of My Work
The Levantine Pantry Ranges From Advieh to Za’atar
Add These Levantine Cookbooks to Your Bookshelf
People Are a Vital Part of Chefs' Levantine Food Memories
Breakfast Across Turkey Shows the Country’s Regionality
Why We Have So Much Love for the Levant
Selden Standard’s Lena Sareini Highlights Her Lebanese Roots in Her Desserts
Tahini, Rosewater, and Saffron Make Levantine Desserts Shine
Recipes from this issue
See all the recipes from the current issue
Malabi Custard with Strawberry, Rose, and Almond
Fava Bean Pâté
Kale and Mushroom Flatbread
Flaky Stuffed Böreks Unite the Middle East
How Iranian-American Chefs Are Modernizing Persian Cuisine
This Lebanese Co-Op Traded Hash for Wine Grapes
How 24 Stages Led to One Couple’s Dream Restaurant
Mezze Brings People Together at the Levantine Table
Flatbreads are the Middle Eastern Food Without Borders
Syrian Refugees Create an American Home Through Food
For Palestinians, Food Preserves a Displaced National Identity
D.C.'s The Green Zone Creates Middle Eastern Cocktails and Community
Pomegranate Molasses Adds Sweet and Tart Flavors to Food Across the Levant
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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