This recipe is adapted from M.R. Ghanoonparvar’s Persian Cuisine. I’ve reduced the salt and fat content, without sacrificing taste. This fragrant dish is a classic and with good reason — it’s light, full of flavor and loaded with fresh green herbs. I added some arugula to the mix — feel free to replace or substitute as you like. Continue reading
(serves 4)
Adapted from Silk Road Cooking by Najmieh Batmanglij. I use less oil in this version than is called for in the original (featured in this week’s electronic newsletter), plus I’ve reduced the cooking time for the tomatoes, giving the dish a super-fresh profile. You’ll find this protein-rich salad particularly inviting in summer months when tomatoes are at their peak. Continue reading
Here’s a dish to mix up when you’ve got half a baguette that’s a day or two past its prime. But don’t wait for that happenstance. This mushroom-studded pudding is far too good to save for a once-in-a-blue-moon moment. Continue reading
These savory bites are simple to make, but have the presence of something fancy (and slaved over in a hot kitchen). The rounds are flakey and buttery, dotted with flecks of garlicky chard, salty cheese and the occasional punctuating-pop of sun-dried tomato. The hardest part is remembering to defrost the puff pastry at room temperature, for at least an hour before baking. Sometimes I defrost the pastry in the fridge — it will keep that way for up to one week — so it’s ready at a moment’s notice for dinner-party-worthy appetizer elegance on any ordinary weeknight. Pair with a bowl of soup or a hearty dinner salad. Continue reading
Quinoa is worth trying — if you haven’t already. It’s high in protein, fast-cooking, and its feather-weight grains are a natural basis for light and nutritious salads. Its neutral flavor is universally appealing and marries well with all sorts of vegetables and herbs. Try tossing in diced cucumber, tomato or stone-fruits when summer harvest arrives. Continue reading