Nylah Iqbal Muhammad is a James Beard Award-nominated food and travel journalist with work focusing on hunting, food sovereignty, and Black and North American Indigenous foodways. Between anxiety ...

Back when my grandmother first made me molokhia in her kitchen in Lebanon, “I wanted no part of it,” said Salma Abdelnour in Food & Wine. It was “an adult-looking dish,” to put my assessment of it ...

Warm, green and slimy in texture, molokhia is a leap of faith for those tasting it for the first time in a soup or stew, but its popularity across the Middle East suggests it's a dish that rewards ...