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Saturday, October 24, 2026 | Jumada al-ula 12, 1448 H
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Food

The secret to juicy, never-burnt kebabs

By Naz DeravianThe siren song of skewered meat grilled over a live fire until smoky and perfectly burnished is universal, going back thousands of years across civilisations. The practise was most likely born out of...

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Making leftovers feel like a feast

Making leftovers feel like a feast

Ancient bread rises again as Turkey recreates 5,000-year-old loaf

Ancient bread rises again as Turkey recreates 5,000-year-old loaf

Top chef Georgiana Viou: blending cuisine across continents

Franco Beninese Georgiana Viou, chef at the one-star Michelin Restaurant Rouge within the Margaret Hotel Chouleur in Nimes, poses during a photo session on March 21, 2025.

Crumbs! Should French bakeries open on May 1?

Crumbs! Should French bakeries open on May 1?

A DISH FIT FOR ROYALTY

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Why is this the most controversial restaurant in London?

The Yellow Bittern, which is a few steps away from one of London’s busiest train stations, on Jan. 17, 2025. (Peter Flude/The New York Times)

Is ‘Chia Seed Water’ Good for You?

Chia seed water in New York, March 6, 2025. (Eric Helgas/The New York Times)

Is chia seed water good for you?

Chia seed water is made from simple ingredients: just a tablespoon or two of chia seeds, water and perhaps a squeeze of lemon juice for taste yet the drink has been said to have big benefits. — NYT

French chefs await new Michelin guide

A cook prepares a dish at 'La Pyramide' restaurant in Vienne. — AFP

A traditional Ramadhan treat gets a modern remake

Trays of marook, the sweet bread beloved during Ramadan in Syria, at the Al Jouzeh bakery in Damascus on March 6, 2025. (Kiana Hayeri/The New York Times)

The essence of Lebanese cuisine in Oman’s Ramadhan culinary scene

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6 Sources of Protein That Aren’t Meat

A variety of meatless proteins. (Heather Willensky/The New York Times)

Beyond Detox: Embracing Health and Mindfulness in Ramadhan

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In US, a pastry chef attempts to crack an egg-free menu

Annie Clemmons, owner of online bakery Chapman's DC, decorates an eggless pavlova in the ghost kitchen she uses for her business in Silver Spring, Maryland, on March 17, 2025. Since avian flu turned eggs into a luxury item, pastry chef Annie Clemmons has spent countless hours in her Maryland workshop, racking her brains about how to replace them in her recipes. The increasing number of outbreaks of avian flu on US farms has made eggs an expensive - and rare - commodity.

Nothing quenches thirst like a lassi

Salted lassi (left) and strawberry lassi
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