Recipes


Chicken with Eggplants

By Reyna Simnegar

You should have seen how long it took to make this chicken the “authentic” Persian style. Momonbosorgue (my husband’s grandma) taught me this dish and it took us the whole afternoon! She is the sweetest little lady and she really knows her food. I closely watched her while tending to this dish and measured her every move while she sang basunak (wedding songs)…. However, there was no way I was going to spend all that time in my kitchen making just chicken! So, here is the non-Persian-bride-friendly version. It tastes the same!Read More

A Case for Tradition

By Leah Koenig

Last winter, while tucking into blintzes and borscht at our favorite greasy spoon in Manhattan’s East Village, my husband and I struck up a conversation with an older man sitting down the counter from us. He was a classic Woody Allen-era New Yorker: oversized glasses, rumpled shirt and a thick Brooklyn accent — sociable enough, but with an edge of loneliness.Read More

Danish Dough

Danish dough recipe (For Babka)Read More

Rugelach

By Sarabeth Levine

RugelachRead More

Chocolate Babka

By Sarabeth Levine

Chocolate Babka Makes one large 9 by 5-inch loaf

This streusel-topped loaf of Danish dough, swirled with an almond cream, chocolate,raisins, and cinnamon, is a classic Eastern European holiday bread. But don’t just reserve it for special holidays, as it is a welcome addition to a brunch menu.If the trick of twisting the filled dough into its distinctive three-humped loaf shape seems unfamiliar, it will become clear after some practice.Read More

Drinks

BeveragesCandied Ginger FizzChocolate Egg Cream

Chocolate Cherry Ice Cream FloatRead More

Poached Apples and Pears in Orange Blossom Water

By Louisa Shafia

Serves 4Read More

Chickpea Cakes with Lime Honey Dipping Sauce

By Louisa Shafia

Makes approximately 10 cakesRead More

Green Rice

By Louisa Shafia

Makes 6 CupsRead More

Fesenjan (Chicken in Pomegranate Walnut Sauce)

By Louisa Shafia

1) Heat a skillet over high heat and add 2 tablespoons of the olive oil. When the oil is hot, add the chicken and brown lightly on both sides, working in batches to avoid crowding the pan. Remove the pan from the heat and set aside.Read More


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