A Persian Dinner Party Feast

Persian food is unlike any other cuisine I’ve had before. It balances unlikely flavor combinations like tart, tangy pomegranate molasses and tannic walnuts. Recipes measure herbs in handfuls, not teaspoons or pinches. It feels opulent, drawing from a pantry filled with ingredients like rose water, cardamom and saffron. The only thing Persian cuisine celebrates more than its sweet, savory and sour stews (yes, all three are excellent at once) is its crunchy, crackly golden rice - tahdig.

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b-a-n-a-n-a-s

is there a food that makes me more nostalgic for being a little kid than banana bread? okay, maybe it's tied with dunkaroos, but banana bread transports me right back to childhood. it seemed magical to me as a kid that my mom would take a bunch of totally brown speckled bananas - just on the verge of being way too ripe to eat - and transform them into something completely new and delicious.

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soup round-up

ahhh, fall! crunchy leaves, crisp air, warm cider. ps it's also really to hard to write about fall without sounding exceptionally basic. so we can all agree - yay pumpkin patches! yay corn mazes! yay sweaters! but, tis the season for soup. there's really nothing that can beat a warm, hearty bowl of soup on a brisk fall day, and coincidentally, one of my potluck pals asked me if i have any soup recommendations. indeed i do, so without further ado...the best of fall soups!

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