Persian cooking fascinates me. It’s a cuisine that mixes sour, sweet and savory. Persian flavors make me think of cooking lamb and fresh green almonds. This recipe for Stewed Lamb Shoulder, Green Almonds and Mint is my take on a lamb koresht or stew. Jump to Recipe To prepare the stew, I use meaty lamb shoulder chops. This cut is both flavorful and lean. Don’t let the bones bother you. Cut what large chunks of
Monday, February 26
Honey-Glazed Carrots with Coriander and Black Pepper
Looking for ways to reduce food waste? Is your compost bin always full? If root-to-tail cooking appeals to you, consider the carrot top. It’s potent color and rich chlorophyll flavor balance the sweetness of the roots below. In this recipe for Honey-Glazed Carrots with Coriander and Black Pepper, a few tablespoons of the minced greens balance the honey and spices in the dish itself. You can serve these honey-glazed carrots as part of a mezze
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Thursday, February 15
Olive Oil Poached Green Almonds with Ras el Hanout
In early spring, in regions where almond trees grow – Turkey, Israel, Iran, North Africa and the Middle East – you’ll find green almonds on the menu. The fuzzy pods symbolize rebirth, a sour crunchy treat to welcome spring. During the brief stage when immature almonds are tender and green, they are eaten whole dipped in salt. Or sliced thin and scattered over salads and fish dishes. Green almonds can also be cooked as in
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Friday, February 09
Chocolate Rosemary Cream
Chocolate rosemary cream satisfies all my sweet cravings. It’s rich with dark cocoa flavors and unctuous like a barely melted chocolate bar. Let a spoonful rest on your tongue and the mild acidity and fragrant rosemary notes come through. With everyone thinking about chocolate for Valentine’s Day, I thought this might be the moment to make it again. Jump to Recipe This is neither my invention nor something new because the recipe is over 200
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
