I love Persian food. In the early 80s I fell in love with my project architect for Angeli and we were together for several years. Mahmood “Michele” Saee introduced me to the profound satisfaction of the intensely herbal, rice based cuisine. My very first experience
Continue ReadingSometimes weekends are for tackling a culinary project be it a single complicated dish or making dinner for friends. But more often it’s about cleaning out the fridge, making a few quick dishes that can be eaten on the fly and even better served hot,
Continue ReadingNow that I've put the restaurant to bed I've been really noticing how I cook. Not what I cook, but how. Maybe it's all the years of cooking out of a walk-in refrigerator but I realized that nearly all the meals I prepare at home
Continue ReadingI learned how to make fresh pasta in Italy. Nearly every home cook I met used the same proportion, 100 gms of flour to 1 egg so that’s how I make my pasta. Sometimes if I want it really rich I’ll add a couple of
Continue ReadingI love sticky buns. They’re in my DNA. Both my parents grew up in Philadelphia, a hotbed of sticky bun appreciation. So my preferences were imprinted early and involve a sticky topping embedded with pecans riding atop a buttery, soft, close crumbed dough enriched with
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