Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Supported by By Nicola Lamb Nicola Lamb is a pastry chef and cookbook author in London. Images of rebirth and renewal are everywhere ...

She’s absolutely right. Yossy Arefi, who adds lemon for brightness—it emboldens the earthiness of the carrots. Sohla El-Waylly, who brings cardamom into the spice mix, a move I’ve fully adopted.

View this recipe. Yossy Arefi’s salty-sweet chicken is truly easy to make, and you can leave the hot sauce out of the marinade if you’re feeding anyone who won’t appreciate it. I love it ...

Negar Mortazavi, Senior Fellow at the Center for International Policy told Newsweek: "The U.S. is seen around the world as a beacon of free speech and free press with the media is an independent ...

Amir Daftari is a Newsweek reporter based in London, specializing in global affairs with a focus on the Middle East. He joined Newsweek in 2024 from the United Nations and has previously worked at ...

Princess Cake. While it’s not traditionally Easter fare, princess cake certainly looks the part. Food Stylist: Yossy Arefi. (Linda Xiao//The New York Times) Prinsesstårta was created by Jenny ...

A chocolate bar with a coarse, pale green filling has been taking over social media in recent months, to the extent that global prices of one of its core ingredients have now shot up. The ...

Hosted by Dr. Negar Asdaghi, each episode of Stroke's monthly podcast, Stroke Alert, begins by posing key takeaway questions from featured articles in the current issue of Stroke. This is followed by ...

He holds both bachelor's and master's degrees in Statistics. Negar Maleki is a PhD candidate specializing in Big Data Analytics, with a focus on social media, healthcare, and Generative AI. She enjoys ...

LONDON — Images of rebirth and renewal are everywhere at Easter: hatching chicks, hordes of bunnies and emerging flower buds. Also returning, prompted by the occasion and a crowd to feed, are ...