Thirty years since its founding, the Slow Food organization has grown to over 1,500 global chapters, including 150 in the U.S. In September, contributor Simran Sethi attended Slow Food’s most recent gathering in Turin, Italy.
Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk.