Suzi's Blog

Harissa and Carrots Thanks to Olives, Lemons and Za’atar

  We were at DeGustibus, the cooking school at Macy’s, listeing to Rawia Bishara discuss her new book Olives, Lemon, and Za’atar. She went to the core philosophy of cooking, her book, and her immensely satisfying Brooklyn restaurant Tanoreen. “Use what you have. Fresh. Today fresh,” she repeated throughout her demo. She used harissa in…

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