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
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This year's fig output is rivaling the most bountiful zucchini harvest ever. If like me you're racing to scoop figs off the pavement before the summer sun turns your backyard into a fermentation zone it's time to get on a ladder, pick everything that is
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On the eve of a lot of pie baking I gift you with a story of failure turned into success as a reminder that perfection is it's own kind of hell. Yeah, I know. You get to a point in life where you say to
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