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Beirut Reels as Israeli Airstrikes Intensify Amid Expanding Regional Conflict

                                     Smoke rises after an Israeli strike in central Beirut's Bachoura neighbourhood Israeli warplanes struck central Beirut in the early hours of March 18, delivering some of the most intense bombardments the city center has seen in decades. The attacks destroyed residential buildings in densely populated neighborhoods such as Bashoura, Zuqaq al-Blat, and Basta, killing at least six to twelve people according to varying Lebanese authority reports.  The strikes come as the broader conflict widens following Hezbollah’s involvement earlier in the month and escalating tit-for-tat actions between Israel and Iran. Residents described fleeing in the middle of the night—some after receiving evacuation warnings, others with no warning at all—as explosions lit up the capital’s skyline.  Lebanese officials say the attacks targeted both residenti...
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Roasted Potatoes

 

Here is a recipe for garlicky roasted potatoes that complement a wide variety of main dishes:

  • Ingredients:

    • Baby potatoes
    • Olive oil
    • Salt
    • Pepper
    • Rosemary
    • Thyme
    • Garlic

  • Instructions:

    1. Preheat the oven to 425°F and set an oven rack in the middle position.
    2. Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), toss the potatoes with the oil, salt, pepper, half of the rosemary, and half of the thyme. Arrange the potatoes so that they are cut-side down. Roast for 15 minutes.
    3. Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan (don’t worry if they flip over at this point). Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside.
    4. Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.


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