It's not short on spice (or a story), though.
We'll have to wait until October for Chocolate Layer Cake with Coffee, Walnut, and Rosewater.
How La Boîte's Lior Lev Sercarz filled his life with spice blends—more than he could imagine
These Joan Nathan Recipes will hold you over until you get her new book, 'King Solomon's Table'
How the author of ‘The Saffron Tales’ understands Persian cuisine
Joudie Kalla on how she wrote 'Palestine on a Plate'
How the maven of Mediterranean food finally got her due
Stock up on saffron, rosewater, cardamom, and turmeric
Think you know taffy? You haven't seen anything yet
Plus, an herby pilaf you can make no matter where in the world you are
2 journalists, 3 authors, and 1 comedian on the Persian holiday's significance
Considering the Persian New Year in the shadow of politics
Party like it's 1396! For many Iranian-Americans, it is.
Norooz signifies the beginning of spring, but also so much more.
What it took Claudia Roden to write ‘A Book of Middle Eastern Food’ 50 years ago
Her husband is the chef, but she's the soul
And we love it!
What chef Phillip Juma wants you to know about Iraqi food
An Iraqi, Syrian, and Iranian on the bedrock of their cultures
Grab some pita and get ready for these 11 tips
A little pot of rice with big, transformational power
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: