Saadia S Dhailey
Deputy Editor, Food
Food nerd, forager, seeker of heirloom seeds and pancake wiz. Pride and joy: My artisanal pantry.
Featured Works
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Q&A: Dan Buettner
Dan Buettner on how the Blue Zones rule of cooking your own food is important, why “diet is taste,” and the universal benefits of a chunky vegetable soup.
Talbinah
A barley pudding sweetened with honey, Talbinah is eaten during Ramadan around the world
Shorbat Adas
Try Shorbat Adas, a classic Middle Eastern lentil soup around since biblical times
Panjiri
Panjiri is a nutrient-dense winter specialty and popular postpartum food in India
Methi Ki Ganji (Fenugreek Gruel)
Along coastal India, new moms are given a sweet and soothing fenugreek and coconut milk gruel to help with their post-partum recovery
Ful
Fava bean stew, ful (also known as ful medames) is popular as both a breakfast staple and a dinner entrée in the Middle East. Hole-in-the-wall restaurants serve the best kinds, as they slow-cook the stew the traditional way over embers all night (and day).