Middle East

By Beverly Stephen Just when you think there couldn’t possibly be another way to cook cauliflower along comes Yotam Ottolenghi, the British Israeli chef/author, with a new book, Flavor. Have you ever thought of grating it raw?  Of roasting it in chile butter? If Ottolenghi’s books have anything to say

Story & photos by Kim Brown Seely Most first-timers to Jordan make a beeline for Petra, then after spending a day or two exploring the site – an ancient metropolis carved from stone that’s like nothing else on earth – head off to float in the Dead Sea.  I prefer

Story and photos by Jeanne Muchnick Food may not be the first thing you think of when you think of Israel but if you appreciate the riot of colors and aromas that make up an outdoor market – the bright piles of turmeric, cardamom and cumin, open sacks of nuts,

By Barnaby Conrad III Photos by Barnaby Conrad/Deb Stock You know how it is in Wadi Rum when the sword of the sun strikes the desert and the Bedu appear out of the heat mirage like black ghosts? Well, that’s the way it was when our guide, Ra’ed Saleem, turned