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(Image credit: Courtesy of Nazneen Hamilton)
At the heart of Ramadan, the month-long Muslim holiday that runs from June 5 to July 5, is a powerful dichotomy: During the daylight hours, adherents steadfastly avoid consuming all food and drink, while at dusk, they indulge in extra-special, bountiful meals; feasts prepared without the benefit of tasting along the way.
To learn more about this tension between fasting and feasting, we spoke with three observant Muslim cooks whose lives revolve around food, whether at a professional or an amateur level. Here’s how their rhythms of cooking and eating change, in both obvious and not-so-obvious ways, during this holy month.
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