Taking over a neighborhood deli in Greenpoint, Brooklyn, Lebanese-born Edy Massih–who’d attended the CIA and worked in NYC restaurants–brought a bright and vivid new presence to the block.
Drawing on fresh spices and flavorings, updating traditional Lebanese dishes, or co-opting American standards, Massih is a pantry guy, creating his own herb blends, making his own pickles, jams, and preserves, and using them boldly and deftly in dishes such as:
Chocolate tahini overnight oats
Charred corn, tomato, and halloumi salad
Pistachio-crusted lamb chops
Turkish coffee tiramisu
Also included is Massih’s signature Brown Paper Board, a hangloose spread of appetizers, cheeses, meats, salads, spreads, and almost anything else you like that dispenses with platters in favor of, you guessed, it, brown kraft paper.
Bold and fun.
Hardcover. Color photographs throughout.
