These cookies take my childhood favorite to the next level. Hana Asbrink’s recipe blends brown butter, miso, and macadamia nuts for the perfect balance of sweet, nutty, and just a hint of savory. Trust me, they’re unforgettable—and officially my go-to cookie from now on.
Andy Baraghani’s Persian-inspired soup combines navy beans, chickpeas, and lentils with fresh herbs in a golden turmeric broth. Topped with crispy fried onions, mint-infused oil, and tangy buttermilk yogurt, this vegetarian dish delivers layers of texture and flavor.
Transform cod fillets into an exciting weeknight dinner with Shilpa Uskokovic’s recipe. Seared fish gets coated in a bold sauce of ginger, garlic, and Calabrian chilies, while a refreshing Persian cucumber salad provides the perfect cooling contrast. Quick to prepare, this dish delivers restaurant-worthy flavors at home.
As a cartoon in the New Yorker recently said, “Summer’s here. Do you want to talk incessantly about tomatoes or corn?” All I ask is: why choose? Sure, I practically eat tomato sandwiches daily during July and August, but I’m never going to turn down […]
Zaynab Issa’s twist on this street-food favorite, Halal Cart Chicken Salad, which will satisfy my itch until I’m back in the city for some halal cart deliciousness.
The base of the salad is tasty by itself, featuring ribbons of Tuscan kale, cooked green lentils, feta and Castelvetrano olives. However, the spiced oil takes this to the absolute next level! It’s infused with scallion, lemon, garlic, cumin and crushed red chili flakes with coarsely chopped almonds – ensuring every bite of this salad is a dream.
Slightly under ripe bananas are caramelized in a butter/brown sugar sauce infused with cinnamon, cardamom, and vanilla. A splash of rum is added and ignited to flambé the bananas before serving with ice cream and toasted pecans for a delightful crunch.
With just a few ingredients, carbonara can be a challenging dish to master, and I’ve yet to achieve perfection at home. While the flavor of this version was excellent, I think I needed to add a bit more pasta water as the dish ended up a bit dry.