Watermelon is eaten with cheese in the Middle East, and that is about it, according to the author Reem Kassis. This is a modern take on the concept: adding nuts, mint, and lime juice to brighten things up. This is a simple salad but one that I loved. The fruit is sweet, with hints of tartness from the lime, and the pistachios add a crunch. Burrata adds the rich creaminess that pairs so well with the fruit. This is the perfect light salad for a hot summer day or for a heavy me

His dish is a vegetarian adaptation of the original pork version. This is an interesting dish because of how the sauce is cooked. It is layers of salt from the soy sauce, acid from the vinegar, and sweetness from the sugar. The balance is critical, with the three flavors in harmony. In addition, we normally think of Thai dishes as spicy; this dish is on the other side of the spectrum. Mild and elegant, highlighting the diversity of cuisines from the region. This is a thin coo

This is a simple dal from the modern era after green peas became available in India as an ingredient. The cooking technique is unique, though, wherein the lentils are first pureed and then cooked. Traditionally, in India, lentils are simmered until they break down; here, the process is reversed to some extent. Green peas were introduced to India by the British during their colonial rule in the 16th-18th centuries. They have stayed on the periphery for quite a time, as they we