I’m very excited today to bring you a guest post from one of my dearest friends, Andrew Yanev of the wine blog Talking Tannins. Buddies since the first day of 2nd grade, Andrew and I go way back, and over the years we’ve shared many culinary experiences from California to New York to France. He probably doesn’t know this, but I credit Andrew for some of my most formative food experiences, including my first ever meal at Gramercy Tavern in 2007 which I will never forget (roasted chicken and the most amazing cheese plate). Andrew is extremely knowledgeable and passionate about wine – in a way that is approachable and focuses simply on wine that tastes amazing – without any of the other snobbery. Visit and subscribe Talking Tannins to find out more, and keep reading to find out how to make your own vinegar (!!!).
An invitation to post on Ahu Eats is an honor. There are high standards to uphold, and since I write primarily about wine I needed a proven, wine-centric recipe to discuss. The answer is vinegar – a fundamental food, like salt. And like almost everything, it’s better homemade.
Homemade Vinegar from Andrew Yanev of Talking Tannins
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Spring is officially here. That means longer days, warmer weather and more entertaining! But wait – does the thought of entertaining people give you a sinking feeling of stress in your stomach? No need! Here’s how you can assemble a hearty and impressive charcuterie and cheese platter with about 10 minutes of prep time – and no cooking!
Less prep time before your guests arrive mean more energy to enjoy the time when your guests are there! Below are the elements and my general guidelines when assembling a meat and cheese board – but feel free to improvise.
Charcuterie and Cheese Board
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Ahhh, Norouz. My favorite time of the year. After a long winter, the days are getting longer, the Ahus start coming out, the branches have little buds on them, the chill is gone from the air and has been replaced by a buzz of excitement. Excitement for Norouz - or Persian New Year – which is on Friday this year. Anybody who has ever celebrated Norouz (also spelled Nowruz) knows how fun it is – 2 weeks of celebration beginning with an ancient cleansing tradition of jumping over fire and ending with a glorious spring picnic – and of course filled throughout with delicious food and a beautiful table setting called the Haft-Seen. Speaking of delicious food – because that’s what this season is about – scroll down to check out the mouth-wateringly delicious recipes from the best Persian Food Bloggers around the world in our Norouz 2015 Collaboration! Between all our recipes, you should have a feast at hand.
Gaz – Persian Pistachio Nougat
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Pomegranate molasses (also known as Rob-e Anar in Farsi) is a wonderfully rich and complex ingredient that can take your stews (like the famous Persian Walnut and Pomegranate Stew – Fesenjan), cocktails (Pomegranate & Bourbon anybody?) or baking (check out this gorgeous Pomegranate Molasses Coffee Cake) to the next level. It can also be incredibly expensive and tough to find. But did you know you can get the deep, layered flavors of pomegranate syrup at home with just a pot, pomegranate juice and a little bit of patience? Follow the simple steps below to make your own.
Pomegranate Molasses (Rob-e-Anar)
Did I mention the color is incredible?
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