In a new Longreads essay, Arkansas writer Jordan P. Hickey writes about a Palestinian American chef who honors her family's roots and culinary traditions through her pop-up bakery and cooking classes
And while these aren’t the most complex dishes to grace the text thread, they are the most remarkable, the most joyful, because they are the most improbable. They’re celebrated not because they’re beautiful, but because it means the family ate well that day—because they made something out of nothing.
Read Jordan’s essay, “The Expanding Table: Honoring Palestinian Culinary Tradition in Arkansas,” on Longreads.
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Strawberry Cheese Danish | The Mad Bakers
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Toasted Ham and Cheese Croissant Sandwiches: A Gourmet Guide
Ingredients
Meat
• 8 slices Deli ham, good
Produce
• 1 Micro greens
Condiments
• 4 tbsp Honey
• 3 tbsp Mustard, whole grain
Baking & Spices
• 1 tbsp Everything bagel seasoning
• 2 tbsp Mustard seeds, yellow
• 2 tbsp Mustard seeds, brown
• 1 small pinch Salt
Oils & Vinegars
• 1/4 cup Apple cider vinegar
Bread & Baked Goods
• 4 Croissants, large
Dairy
• 1 (6 oz) wedge roth's grand cru cheese, wedge
• 4 tbsp Fig butter
Liquids
• 2 tbsp Water
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No Churn Salted Caramel Ice Cream
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