Monthly Archives: February 2026

The Comfort of Red Lentil, Dried Mint & Lemon Soup

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A naturally creamy red lentil soup that's vegan.
A naturally creamy red lentil soup that’s vegan.

It’s warming, nourishing, and seductively curry-like.

That’s what “Red Lentil, Dried Mint & Lemon Soup” is all about. It’s also so easy and fast that you’re sure to make it on repeat whenever you want to tuck into a cozy bowl.

The recipe is from “Boustany” (10 Speed Press, 2025), of which I received a review copy.

It was written by Sami Tamimi, a Palestinian chef, restaurateur and food writer who grew up in Jerusalem before moving to Tel Aviv, then to London and Umbria, Italy.

His love for cooking, which started as a child in his mother’s kitchen, led him to start a catering company in Tel Aviv, then to running the savory kitchen of Baker & Spice in London, before joining forces with Yotam Ottolenghi to open Ottolenghi Deli in London. “Jerusalem,” a cookbook he and Ottolengthi wrote together, won the “International Book Award” from the James Beard Foundation in 2013. Tamimi’s “Falastin” cookbook won an IACP award.

“Bustany” is derived from the Arabic term for “garden.” Farming has long been and continues to be a way of life for Palestinians, as Tamimi notes in his book. Foraging also provides not only sustenance but another source of income. Among his happiest memories are spending time in the thriving garden at his grandparents’ house in Hebron.

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Atelier Crenn Celebrates 15 Years In A Big Way

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Scallop, smoked mussel and caviar, a dazzling dish from the Atelier Crenn & Atomix collaboration dinner.
Scallop, smoked mussel and caviar, a dazzling dish from the Atelier Crenn & Atomix collaboration dinner.

When a Michelin three-starred restaurant reaches a milestone 15th anniversary, you know it will pull out all the stops.

Such is the case with San Francisco’s acclaimed Atelier Crenn, which marks that occasion this year by debuting Continuum, a new collaborative dining experience. It brings visionary chefs from around the world to cook at the Cow Hollow neighborhood restaurant with Chef-Owner Dominique Crenn and Pastry Chef Juan Contreras.

I was fortunate enough to be invited in as a guest for the inaugural dinner last week with Chef Junghyun Park of Atomix, the modern Korean restaurant in New York City that’s garnered two Michelin stars, and was named No. 1 on “North America’s 50 Best Restaurants” list. It also catapulted him to a James Beard “Best Chef New York” in 2023.

Not surprisingly, it took less than a day for the $596.55-per-person dinner to sell out.

Chef Dominique Crenn.
Chef Dominique Crenn.
The entrance to the Michelin three-starred restaurant.
The entrance to the Michelin three-starred restaurant.

Once seated, you’ll find a small packet at your place setting. Inside, you’ll find cards introducing Chef Park, along with information about some of his dishes to be served.

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