blogs

August 27, 2015  by

Inside the White House Kitchen: A Culinary Emissary’s Abode

Washington, DC has its fair share of surprises, but an ambassador sporting a chef’s hat? Or is it a chef fully proficient at being an emissary? Emissaries are not just experts in their own histories and cultures, but they are also adept conveyors of tradition to other societies.  Cuisines, being windows to equally a grandmother’s kitchen or royal banquet halls, capture traditions best – a warm waft of a dish can dig deep into any national and personal identities. read more

August 20, 2015  by

Falafel You Say

By Michael J. Cain

Growing up in a small town in the Midwest provided few opportunities to experience international foods. At home we ate pot roast and chicken and rarely went out to a restaurant. I’d eaten plenty of spaghetti as a kid, but that didn’t mean I had eaten Italian food. Mexican food had never been served in my home, nor had German, Greek or Middle Eastern dishes. Once I left home and began making food choices on my own, I was amazed at the variety of options. read more

August 8, 2015  by

Returning Home to the Crossroads of History

Not many regions of the world can truly claim the title of “crossroads of history” as soundly as Syria. Along its river valleys and fertile plains, the very origins of human civilization first took root. Ever since, almost every sector of humankind – civilized or otherwise – tried to lay claim to Syria as its own. So much has passed through its many towns and villages – caravans, mystics, whole armies and tribes – that Syria is still to this day grappling to write its history. read more

July 4, 2015  by

From Cookout to Pop-Up: Kaftas with a Story

By Emily Grumbling

On July 4th, 2011 Syma Qatanani found herself in a common summer conundrum: invited to a holiday cookout, searching for something to bring for the grill. She already had kafta— a seasoned ground meat traditionally prepared as meatballs, with variations throughout the Eastern Mediterranean, South Asia, and the Middle East. She thoughtfully pulled in a few other choice ingredients, fashioning patties around a garlicky cream cheese core, and her legendary Kafta Burger was born. read more

May 25, 2015  by

Of War and Épice: The Transition from Soldier to Saffron Merchant

It is the most expensive and perhaps the most labor-intensive spice in the world. Chefs fortunate enough to have access treat it like gold and savor it in their most cherished dishes. An average of 60,000 handpicked crocus blossoms are needed to collect one pound of saffron, and that pound could fetch upwards of $5000 depending on its quality and origin. Now, this most precious of spices can be delivered to anyone’s mailbox, beautifully packaged and within a week when ordered from RumiSpice.com. read more

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