This week, James started a garden on the fire escape outside our kitchen window, so I can look over from my desk and see something beautiful. As I close in on finishing the first draft of my Persian ...
I adore this man! This past Tuesday night I went to the 92nd Street Y to hear Gil Marks talk about the history of Jewish Food. He took us on a journey over thousands of years and across the world to ...
If you’ve eaten Persian food, you’ve probably tasted tahdig, and if you’ve tasted it, then you understand why it’s everyone’s favorite part of the meal. Tahdig, pronounc...
Check out the May issue of Whole Living magazine for some delicious detox recipes. For the second year in a row, Whole Living asked me to bring my signature recipe style to their cleansing detox menu...
This Sunday I’m excited to be part of the Spring Fling and Pesto Competition to raise funds for Chefs for the Marcellus. It’s happening at Ger-Nis Culinary and Herb Center in Park Slope. ...
I’ve been playing around with lots of pickles and preserves for the new cookbook, using favorite Persian vegetables and fruits. My latest creation is a fig mustard. I never realized that Persia...
It’s been a little while since I’ve posted, but that’s because I was going through the growing pains of putting up a new website. As of today, it’s up! I’ll be tweaking...
Haft-Seen table with Hafez book of poetry, coins, eggs, wheatgrass sprouts, and other symbolic elements Next week marks the vernal equinox, when Persians the world over celebrate Norooz, the ancient ...
Simple idea for a winter gathering: Cook a pot of hearty soup, assemble a crudité platter, buy a fancy dessert and fresh fruit to complete the meal. Invite friends. Olga Naiman I did this recently wi...
I’ve been hired to create a whole bunch of smoothie recipes. It’s a fun job. I get to play around in my kitchen like a mad scientist with all sorts of fruits, nuts, seeds, and other dooda...
Barg kabob: Marinated filet mignon, grilled tomato,Basmati ri I spent the month of January in Los Angeles, and discovered a city of ethnic enclaves packed with restaurants, some fancy but mostly humb...
Seared Halibut with Coriander & Carrots, From The Newlywed Cookbook, Photo by Sara Remington It’s not Valentine’s Day yet, but nevertheless, last night I cooked a beautiful dinner for James and I...
Brooke Burton of Foodwoolf.com Spending the month in Los Angeles was a great decision. Not only have I learned much more than I ever knew about Persian cuisine, but I’ve made some wonderful new frien...
Rod Rotondi wielding raw cacao nibs Spending the month in Los Angeles means lots of trips to Leaf Organics, James’s brother Rod’s raw and vegan restaurant in Culver City. Conveniently, this means I c...
I’m spending the month in Los Angeles researching Persian food. My trip to Iran didn’t come together in time, so I came here, the place with the biggest population of Persians outside of ...
A couple of years ago, I wanted to have caviar on New Year’s Day, but couldn’t find any that was ethically sourced. Instead, I made a vegetable caviar with the sea vegetable hijiki. With ...
Did you know that the miracle of Hanukkah is attributed to olive oil? Yes, the oil that lasted eight days was none other than our favorite unsaturated fat. I didn’t know about the olive oil lin...
At the Union Square Holiday Market you can taste homemade Persian soups dished up by Saeed Pourkay at his Taste of Persia stand. I hung out with Pourkay today and tasted every soup he has. While I wa...
Yesterday I made a huge batch of quince jam. They are for my friend Aaron’s company gift baskets, which feature products made by local food artisans. I was really happy he asked me, because I l...
We recently received the presents from our wedding registry at the Brooklyn Kitchen. For most people, this is a happy moment. For us, in our small Brooklyn apartment, it presents a quandary: where th...
I love cooking for Thanksgiving. I’ve had a love affair going with vegetables for as long as I can remember, so making the side dishes has always my favorite part. I’m talking Brussels sp...
Reggie Watts at Occupy This. Photo: Meredith Scardino The Occupy This show that took place on Monday November 7 was an academic and comedic romp through the issues surrounding the Occupy Wall Street ...
Yesterday I went down to the Occupy Wall Street encampment at Zuccotti Park for the first time. At the same time as being an education center, cooperative community, and soup kitchen, it’s also one o...
Çiya restaurant Having just visited the fascinating city of Istanbul, I was especially sad to learn about the earthquake in Turkey this week. Between me asking people questions about food, and James ...
Me, Rose Thorne, James. Frisky puppy behind me to the right. As the youngest grandchild of the US Ambassador to Rome, my husband James spent four glorious summers in the mid-‘70s at the American amba...
I just got back from a week in Istanbul, Turkey. It’s a sensual place, with all kinds of sounds, tastes, and smells, many of which come from the city’s street food vendors, who can be found selling c...
Carciofa alla Romana at Ba"Ghetto I’ve only been to Rome twice, but both times I’ve visited the Jewish Quarter, best known as the “ghetto,” just over the bridge from the funky neighborhood of Tr...
There’s a right way and a wrong way to pick apples, and I learned how to do it right last weekend at the Third Organic Apple Festival at the Rodale Institute’s organic farm in Pennsylvania. A field o...
There is no way this man is going to let a lady pay for the meal My cousin Rudine was in town this week. His parents are Iranian but he grew up in Paris. Let’s just say that with this backgroun...
Beet Cake with Persian spiced yogurt sauce, quinoa, greens, and sumac. Photo by Tess Mayer There are a number of ways to throw a great dinner party and benefit a good cause, but here’s one way ...
You are no longer following . Undo?
English
Suomi
Svenska