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Come Break Bread with Ahu and Azita on 12/21 in Union Square!

Come munch and mingle with us !

Come munch and mingle with us !

I’m really excited to let you know that the lovely Azita of Fig & Quince and I are doing a meet and greet next week in New York! That’s right folks, we’re getting OFF the interwebs and into REAL LIFE. It’s going to be super casual and a place to connect with friends old and new during the holidays over some delicious food (like the Ashe Reshte from Taste of Persia!). Deets are below – please RSVP in the Facebook invite. Hope to see you there if you’re in the New York area!

Who: Azita, Ahu and YOU

What: Meet, eat, food, talk… hopefully all simultaneously! :)

Where: Meet in front of the Abe Lincoln statue in Union Square. It will be BYOF (buy your own food) but we’ll be eating some tasty soup from Taste of Persia who has a stand in the holiday market!

When: Sunday, December 21st, 11am – 1pm ET

Why: Because we want to see your lovely faces!

*If the weather is nasty, we will pick an alternate date in January!
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Always Learning: ICE Culinary Crepe Cake Making Class

I am a firm believer in the importance of being that lifelong student. Whether it’s going back to school, taking a class on Coursera (my newest obsession) or attend a class at the local cooking school – it keeps you fresh and inspired. And what better place to have fun with food and get inspired than the Institute of Culinary Education (ICE) in New York City. ICE is a fabulous center for professional cooking and baking education that happens to offer recreational courses for us hobbyists on the weekends!

Our Lemon Curd - Coconut Cream Crepe Layer Cake

Our Lemon Curd – Coconut Cream Crepe Layer Cake

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Apple Galette

It’s that time of the year… for holiday shopping, family time and yes, over-indulgence. So why not counter all of those heavy dishes with a light apple galette at your next dinner, and let the scent of apples and cinnamon fill your home.

Apple Galette

Apple Galette

This apple galette (which is really code for: rustic tart or open-faced pie) is not only simple and delicious, but it’s nearly impossible to screw up. For those of you who’d rather skip all the artistic crimping and curling of pie crusts – this is the dessert for you.

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Persian Quince Stew (Khoresht-e Beh) – Mom’s Treat

Life has been busy recently – which made coming to California this week for Thanksgiving and walking into my house greeted by my lovely mom and a big, steaming bowl of rice and Khoresht-e Beh all the sweeter. Persian Quince Stew (called Khoresht-e Beh in Farsi) is Fall in a bowl – a delicious, unique Persian stew that is seasonal and comforting all in one.

Khoresht-e Beh (Persian Quince Stew)

Khoresht-e Beh (Persian Quince Stew)

This post is a bit different from the usual, since the recipe was prepared by my mom and merely enjoyed by me (and you, hopefully!). Anybody who’s had the pleasure of eating my mom’s cooking knows how amazingly talented she is. And anybody who’s had the pleasure of eating quince, knows what a unique and interesting fruit it is. When raw, this cousin of apples and pears, is almost inedible with a mealy and dry texture. When cooked, something incredible happens and it’s transformed in color (to a beautiful pinkish hue), texture (it gets silky soft) and taste (to a very delicate flavor). Quince can be hard to find as the season is extremely short, so grab them up if you see them!

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