by Laura Frankel

What better way to celebrate Israel Independence Day, than with a typically Israeli dish? In this case, I’m referring to shakshouka, or braised eggs in a spicy tomato sauce. The name comes from the Hebrew verb “leshakshek,” which means to shake, because it’s a bit of a scramble. And while there are […]

by Laura Frankel
In addition to the hamantaschen you’ll be serving for Purim, why not try something different? Here’s a dessert that’s as Persian as Persian melon. The saffron in the cake adds not only its distinctive beautiful color, but also an elegant earthiness. Rosewater and orange-blossom water are exotic and potent. A little goes a […]

by Laura Frankel
Serve these meatballs as part of a Purim feast. Traditionally, the meatballs would not be browned before being poached. As a chef, though, I think the caramelized crust on the meatballs is essential and gives them a great texture and more pronounced flavor. You can opt to do it either way. Although only […]

by Laura Frankel
Advieh is as essential to the Persian kitchen as garam masala is to Indian cuisine and ras el hanout is to Moroccan. I like to make small batches of this mix to keep in my spice cabinet. I find myself sprinkling it on grilled and braised meats, adding a pinch to sauteed […]