Category: Food
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On the Road: The Ultimate Sweet Lovers Guide to New York City
Originally published in Taste & Travel Issue 17, Spring 2015. Oven doors open to let waft the scent of freshly baked cookies filled with crushed pretzels, butterscotch, and potato chips; seasoned hands deftly squeeze piping bags filled with rosewater-scented cream onto tray after tray of fresh croissant-doughnut pastry hybrids; ice cream vats are filled with local milk,…
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(not) Chocolate, (not) Milk: a dessert for Chef Dan Barber’s WastED Menu.
In 2017, renowned New York restaurant Blue Hill at Stone Barns brought their unique pop up WastED to the roof of Selfridges, London. Partnering with local food producers and manufacturers, they sourced food that would usually have gone to ‘waste’ and created a fine dining pop-up with some of the UK’s leading chefs and culinary…
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A Kinfolk Magazine Gathering: L’Esprit de la mer.
Kinfolk is all about sharing, living, eating, talking, and discussing. Did you know they began as communities of ‘gatherings’: long table meals held across a number of different countries around the world? This spawned the magazine, and they’ve continued the gatherings – themed around their upcoming issues. It is always a small gathering, and they…
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A Persian Feast.
We are cooking Loobia Polo, fried and steamed cooked lamb, rice, and green beans – similar to a biryani. A common comfort food, this dish should comprise of a nice golden tahdig, pronounced tah-deeg, which literally means “bottom of the pot” in Farsi. The bottom layer of rice crisps up and creates a delicious crust.