Anna Rahmanan is a New York-based writer and editor.
Suddenly, kosher restaurants are serving the ultra-expensive meat. How did it catch on—and why did it take so long?
The Iranian fruit-based treat is all over social media, gaining a new culinary fan base on the other side of the world
Forget those California rolls. These new eateries offer a high-end spin on sushi, with a dash of showmanship on the side.
The laws of kashrut indirectly affect non-food-related aspects of the kosher culinary industry
Jews and Muslims love the Iranian rice dish in equal measure. Could the food be a kickoff to long-lasting peace?
Every Friday night, khoresh—a stew that can be made in many ways—reigns supreme on Shabbat dinner tables
