Menu
The perfect Thursday lunch

The perfect Thursday lunch

Yet when you see a line f...

Free doughnut Friday

Free doughnut Friday

It's happening throughout...

Dairy and milk alternatives

Dairy and milk alternatives

Whether you're vegan, lac...

'Freshly cracked pepper':  Once the sign of fine dining

'Freshly cracked pepper': Once the…

The question of whether g...

The end of Egyptian cotton

The end of Egyptian cotton

In 1994, Ayman Nassar, an...

'I was a teenager Riverdancer'

'I was a teenager Riverdancer'

https://www.nytimes.com/2...

Prev Next
Restaurant lunch highlights:

The rise of Palestinain food

The rise of Palestinain food

THE CARROTS, KNOWN as jazar ahmar, are stocky and rugged, as dark as wine, shading from red into purple. This may be the closest they get to the color of their ancestors, the primeval carrots that were first cultivated about a thousand years ago in what is today Afghanistan and later sown throughout Arab lands.

Palestinian food is still rare in the West, at least under that name. Often it's subsumed under the oversimplified label of "Middle Eastern" — a broad sweep from North Africa to Central Asia — or the more euphemistic "Mediterranean," invoking the familiarity and safety of Italy and Spain to deflect from negative Western stereotypes of Arabs.

As reported on the NEW YORK TIMES website - READ MORE

Last modified onWednesday, 26 February 2020 05:32
back to top