reshteh
what i’ve been cooking this week:
three-cheese baked pasta with porcini and radicchio
spicy fun see noodle salad
spring rolls
baked saffron and clam capellini with lemon-mint shrimp
maybe i need to ease up on cooking with pasta for a while. its just that warm baked pasta dishes seem so evocative of the season. then again, so pomegranates, persimmons, and figs. with those in mind, i suppose i can’t complain about chilly air and shorter days. its not such a bad trade-off i guess.
on a different note, this is pretty funny. now if only real-world diplomacy also took place in the form of comedic song and dance.
first!!111
basically, I’d like to eat everything featured in this entry. good job mariam.
video = HILARIOUS!
Hi!
your blog rocks!
Can you recommend some recipe books you’ve used so far?
hey yassi, thanks.
i use a lot of cooking magazines like gourmet and food and wine, but the cookbooks i recommend and/or use often are mediterranean: food of the sun, martin yan’s culinary journey through china, madhur jaffrey’s world vegetarian, najmieh batmanglij’s new food of life: ancient persian and modern iranian cooking and ceremonies, and jamie olvier’s the naked chef.
thanks!! I have “New Food of Life” it’s sooooo pretty!!