Modern Israeli recipes from the Palomar

'What we do at the Palomar is basically, we take our heritage and then we think: How can I interpret it as a chef?'—Tomer Amedi

READ THE FEATURES ON THE NATIONAL POST:
— Cook this: Burned eggplant with tahini and pomegranate from the Palomar Cookbook
— Cook this: Any white fish will do for chraymeh — a fragrant North African stew from the Palomar Cookbook
— Cook this: Jerusalem bagels just like you'll find in the Old City from the Palomar Cookbook
— ‘Super vibrant, buzzy and fun’: Modern Israeli recipes from the kitchen of top London restaurant the Palomar

PUBLISHED IN PRINT:
National Post: May 25, 2017; page B3
Vancouver Sun: May 24, 2017; page C1 / Front
Calgary Herald: May 24, 2017; page C1 / Front
Edmonton Journal: May 24, 2017; page C1 / Front
Saskatoon StarPhoenix: May 24, 2017; page C1 / Front
Regina Leader-Post: May 24, 2017; page C1 / Front
Windsor Star: May 24, 2017; page C1 / Front
Ottawa Citizen: May 24, 2017; page C1 / Front
Montreal Gazette: May 24, 2017; page C1 / Front
Sarnia Observer: May 27, 2017; page C4

Northumberland Today: May 31, 2017; page D2
Orillia Packet & Times: June 1, 2017; page C3
Welland Tribune: June 7, 2017; page C2

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