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Zester Daily contributor Rawia Bishara is the author of "Olives, Lemons and Za'atar." She opened her restaurant, Tanoreen, in 1998 as a tribute to her mother's rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School, and her recipes have appeared in Plate Magazine. New York Magazine and the New York Times.

With a bit of tahini sauce and pomegranate molasses, even kids love the author's Brussels Sprouts With Panko. Credit: Peter Cassidy

When I first opened the doors to my restaurant Tanoreen 15 years ago, I had a clear intention: offer my diners a peek into

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