Saffron Coffee, Black Limes and Tahini Dates: Inside the Gulf Kitchen

This week we’re joined by Noor Murad—longtime recipe developer at the Ottolenghi Test Kitchen. She’s here to share cooking inspired by her home country, Bahrain. We talk about the magic of tahini dates, lamb with fenugreek, and spiced rice. Plus, Meathead is back to take more of your barbecue and grilling calls, from the rules of ribs to whether bones actually make your meat taste better; we learn how to eat like a Greek with Athens chef Carolina Doriti; Adam Gopnik considers the tart cherry; and we make Cantonese Barbecued Pork.

Get this week's recipe for Cantonese Barbecued Pork here.

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