Egypt

River bread and slow spice

Egypt's kitchen is layered and generous — grains, legumes, spice-driven classics and shared plates that stretch from Alexandria's seafood counters to Aswan's Nile-side tables. The Egypt collection captures that warmth in calm editorial pieces: koshari, ta'ameya, molokhia, shawarma and mint-cool sugarcane, gathered with the same care a Cairo cook brings to a family feast.