Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.
Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.
Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.
I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.
You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.
Ingredients —
For the Fish:
1 1/2 – 2 pounds cod 1 tablespoon olive oil Juice of 1 lemon Salt & Pepper to taste
For the Tomato-Olive Relish:
3 tablespoons high quality olive oil 1 medium onion, chopped 4-5 cloves garlic, finely chopped 2 tablespoons capers, dried and roughly chopped Pinch red pepper flakes (optional) 3 cups cherry tomatoes, cut in half 2 cups kalamata & castelvetrano olives, sliced Drizzle of balsamic vinegar Juice of 1 lemon Handful of fresh parsley, chopped Salt & pepper to taste
Preparation —
For the Cod:
Place cod in a parchment lined baking dish.
Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.
For the tomato-olive relish:
Heat olive oil in a medium skillet on medium-high heat.
Saute onions in olive oil until translucent but not browned, 2-3 minutes.
Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
Season with a pinch of salt and drizzle of balsamic vinegar.
Add olives to the pan and mix to combine and cook for another 1-2 minutes.
Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!
The story of Passover is a commemoration of the exodus of the ancient Israelites from slavery to freedom. It’s about the journey of a group of people wandering difficult landscapes in search of a place to live with dignity — in search of home.
As an Iranian-American Jewish Woman, my relationship with religion is complex. But I appreciate the holiday’s universal themes of memory, optimism, humanity, family and our responsibility to each other.
This passover, as done for generations, my family sat at a long table and performed symbolic rituals in a specific order, reading from a Hebrew and Farsi prayer book. At the core of this process is the retelling of the exodus story. A 3,000 year old tale repeated every spring, for thousands of years. Why is this story different from other stories?
Storytelling performs an important role in human societies. Aside from broadcasting social norms to coordinate social behavior and promote cooperation, stories are our human super power. We tell stories to survive, to build and to thrive. To remind us that we are not alone in the world. We construct internal narratives to make sense of the complexities of life and we tell chronicles collectively to find certainty in an uncertain world.
Given that, one has to contemplate the merit and utility of a story that has lasted for three millenia. The biblical story of Passover is the ultimate story of human perseverance, of faith, of humanity surviving against improbable odds, and ultimately, it is the story of freedom.
In Farsi Passover is referred to as the Holiday of Freedom (“eid-e azaadi”). Today this resonates more strongly than ever in a world embroiled in a refugee crisis with millions of innocent people displaced, wandering, and in search of stability. People from Syria, Afghanistan, Central America, South Sudan, Myanmar, Ukraine and beyond. Not to mention how the Covid-19 Pandemic exasperated many of society’s inequalities and displaced vulnerable communities in other devastating ways.
This year, the notion of fighting for Freedom rings evermore for the people of Iran as they bravely demand basic human rights from an evil regime which will go to unthinkable lengths to maintain power. Today Iranians are fighting for the right to live and love openly, and they bleed on the streets for agency over their lives. They’re fighting for women, for life and for freedom. The protests in Iran resonate with me personally. After all my parents escaped those same circumstances, aptly naming my sister “Azadeh” — meaning one who has been freed in Farsi — when she was born shortly before our painful departure from Iran, forced to leave the only home they had ever known. And while my own childhood memories are heavily pained by that exodus, I know this saga is not unique to Iran and Iranians.
The malign powers of the regime in China, the world’s most populous dictatorship continues to ramp up censorship. Individuals in North Korea live in the dark. Long standing conflicts continue in Libya, Yemen, Ethiopia and Azerbaijan – to name only a few – forged on by greedy authoritarian leaders to resolve petty political disputes. I am not an expert in the complex dynamics of these affairs, but I know millions of innocent people are kept hostage, their freedoms reduced to nothing at the whims of egocentric dictators. Or as Carl Sagan put it “think of the rivers of blood spilled by all those generals and emperors so that, in glory and triumph, they could become momentary masters of a fraction of a dot in the universe.”
The story of Passover is also central to America’s conception. You can see how the themes of the exodus have inspired various American leaders. From the founding fathers, to abolitionists, and civil rights leaders in the last century. American abolitionist, former slave and “conductor” on the Underground Railroad, Harriet Tubman was known to many as “Mother Moses.” She used spirituals such as “Go Down Moses” to signal slaves that she was in the area to help those who wanted to escape. America is the “promised land” my family traveled to from the atrocities of the Islamic Republic of Iran and an eight-year Iran-Iraq war that senselessly destroyed everything for nothing.
So the exodus story lies at the heart of who we are as people. We have all been a stranger in a strange land. Misunderstood, lost and in search of a home where we can be free to be ourselves, without punishment and perdition. The 3,000 year old story of seeking freedom reverberates in the spirit of many nations, and in the heart of every human being. It echos the dream of leaving subjugation to find freedom. Rebelling against tyrants to obtain the power to act, speak, or think without restraint.
We may not have the solutions to these issues today, but we can talk about them, at our dinner tables and elsewhere. Stand up against modern-day pharaohs, with our disapproval. I hosted a Passover seder at my NYC apartment this year. I had the luxury of stressing over the menu, not enough folding chairs, and if the brisket would be ready before sundown. But I grew up in Iran and I know from generations of discrimination and difficulty, how many others are spending this holiday across the globe – life challenges far bigger than the timeliness and contents of a meal.
This year Nowruz, Passover, Easter and Ramadan all coincided. The universal themes of all of these holidays are the same: renewal, faith, freedom, sacrifice, charity and community.
Just as in the Jewish tradition, all of these holidays are about coming together and meeting adversity with optimism and generosity. The similarities in the human quest for meaning are not a coincidence. The observers and rituals may be different, but the common denominator is a festive meal to cement our values of humanity and hope. With these shared values, we can all come together and learn from one another. It is an opportunity to celebrate kindness and foster respect. Of course symbolic foods play a role in all of our celebrations as we break bread, break barriers and build bridges.
The shared meal is an act of love. No matter what your style, customs or origin story, when we gather to enjoy a meal, we are unified in engaging in a tradition as old as humanity — one which transcends national borders and cultural divides.
Wishing for Freedom and joy wherever a human heart beats, with hopes that good people all over the world have the opportunity to gather with their loved ones, just as we did this week.
Can I get a hallelujah?
“Not Christian or Jew or Muslim, not Hindu, Buddhist, Sufi, or Zen. Not any religion or cultural system. I am not from the east or the west, not out of the ocean or up from the ground, not natural or ethereal, not composed of elements at all. I do not exist, am not an entity in this world or the next, did not descend from Adam and Eve or any origin story. My place is the placeless, a trace of the traceless. Neither body or soul. I belong to the beloved, have seen the two worlds as one and that one call to and know, first, last, outer, inner, only that breath breathing human being.” ~Rumi
~ Musical Inspiration ~
Louis Armstrong, Go Down Moses.
American abolitionist, former slave and “conductor” on the Underground Railroad, Harriet Tubman (known to many as “Mother Moses”) used spirituals such as “Go Down Moses” to signal slaves that she was in the area, and would help any who wanted to escape.
Fall is fully upon us and with that comes a desire for warming roasts and slow cooked hearty dishes. The days are shorter, temperatures cooler, and we crave comfort. The truth is chicken roasted in the oven, in the endless iterations it can be prepared, is good all year round. It’s a dish synonymous with home cooking and perhaps the one dish I’ve share most with loved ones. From family feasts to fabulous fetes with friends, a golden roasted bird is always a win. Either prepared simply or adorned with vegetables and aromatics.
All you need is chicken, olive oil, salt and pepper. You can play with many different combinations to utilize the transformative power of things cooked in natural chicken fat. Add lemon, herbs and a trio of onions, carrots and celery for a classic option. Garlic is always a good idea, so are woodsy herbs like rosemary and thyme. Green peas add a touch of sweetness. Leeks are lovely, paired with potatoes and lots of black pepper. Potatoes cooked in chicken fat are mouthwateringly tasty.
Stuffing the chicken with rice has a wonderful homey vibe- it adds slightly to cooking time but greatly to satisfaction. Not to mention it can be a great alternative to a more labor-intensive Thanksgiving Turkey. Another delightful flavor combination, chicken baked with scallions, ginger, lemon and white wine. And of course there are a myriad of spices that can makes a chicken dinner exciting- paprika, white pepper and herbs de Provence to name just a few.
For the more casual renditions, I serve the chicken with either rice or, thick toasty bread, spread with a generous amount of sweet and creamy garlic- roasted whole (see preparation below). Briny Persian pickles are a must. A nice green salad too- maybe some radishes and you have a perfect meal. If you’re going the whole roasted garlic route, it cooks in the oven simultaneously as the chicken and becomes a sweet savory garlic cream to slather on the bread or the chicken.
Ingredients
1 (3-4 pound) whole chicken 3 tablespoons extra-virgin olive oil 1 whole heads of garlic, plus 3 more cloves, thinly sliced 2 medium carrots, chopped into 2 inch pieces 2 stalks celery, chopped into 2 inch pieces 1 medium yellow onions, roughly sliced into 6-8 pieces 1 lemon 4-5 sprigs rosemary 5-6 sprigs thyme Salt and freshly ground black pepper
Preparation
Roasted Chicken
Heat the oven to 400 degrees.
If using a cast iron skillet (recommended) place the skillet in the hot oven to heat up while you prepare.
Pat the chicken dry and season well with salt and pepper, both inside and out.
Place chicken breast-side up in a cast-iron or ovenproof skillet and stuff the cavity with the lemon, 3 garlic cloves, and half of the rosemary and thyme.
Place carrots, celery, onion and remaining herbs around the chicken, drizzle with 1 tablespoon olive oil, season with salt and pepper.
Rub the top of the chicken with another tablespoon of olive oil, using your fingers to cover breasts, legs and wings- this helps achieve golden brown skin.
Roast the chicken in the oven, basting every 20 minutes or so, for approximately one hour until golden brown and the dark meat registers 165 degrees on an instant thermometer. Half way through, mix the vegetables with any juices that accumulated in the skillet.
Remove the skillet from the oven and baste on additional time.
Allow the chicken to rest for 10 minutes before carving and serving.
Roasted Garlic
Heat oven to 400 degrees
Remove the paper outer layers of the garlic bulb, leaving the skin intact on the cloves.
Using a sharp knife, cut 1/4 to 1/2 inch from the top of the clove, exposing the tops of the individual garlic cloves.
Place the garlic cut side up in a piece of aluminum foil big enough to wrap around the entire garlic.
Drizzle about 1 tablespoon of olive oil on top of the exposed garlic, rubbing the oil in with your hands.
Close the aluminum foil around the garlic creating a pouch the garlic will cook in.
Roast for 30-40 minutes until soft, sweet and golden.
Simply squeeze the soft cloves out of their shells or use a fork to easily remove and enjoy.
Note~ These creamy roasted garlic cloves don’t have the pungency of raw garlic and take on a lovely sweetness.
You can rub them on bread, use for sandwiches or incorporate it in soups and pastas for fantastic added flavor!
I have fond childhood memories of eating whole fish on family vacations in the lush areas of Northern Iran near the Caspian sea. Seafood was abundant, especially trout and whitefish (ghezel ala), often fried whole. The appetizing aroma of crispy fried trout mingling with the salt-kissed ocean air was delightful. The seafood was fresh, prepared simply with herbs and garlic, and at times with a squeeze of Seville orange (Naarenj). Fresh fish, aromatic herbs, uncomplicated, delicious. The flavor memories of these relaxed summer outings co-mingle with recollections of happy weekend road trips, lush orchard picnics, and river-side camp sites where the sound of the rumbling stream was as lovely as the family banter. Often, a whole watermelon was placed in nearby streams to keep it cool for post meal consumption. This specific memory of a watermelon floating in water is filed under the enchanting simple moments of life that make you smile (photo below).
The golden whitefish were often accompanied by pickles (torshi), and steamed buttery rice, but the fish was the highlight. Enticing flavors, only second to the pleasant breeze and ruby red geraniums ubiquitous to the seaside villas we inhabited. These casual family moments by the sea and lighthearted afternoons in the sun colored my childhood with happiness and delight.
This recipe is my homage to those memories. I bake not fry the fish and incorporate another favorite northern Iranian ingredient: pomegranate. Savory zaatar and olive oil are added for a rustic but elegant dish. Baked, light and flakey whole fish is an enjoyable way to experience seafood — by the sea or in our urban kitchen, wherever we may be.
The recipe comes together quickly in about 30 minutes. Golden olive oil brings all the flavors together and the sweetness of the pomegranate molasses lacquers while cooking creating a magical sweet and sour and savory flavor combination.
You can skip the pomegranate and za’atar and simply dress the fish with olive oil while stuffing the cavity with lemons, a clove of garlic and herbs (say rosemary or thyme). Whatever you put in the cavity perfumes the entire fish while cooking.
Ingredients
2 whole fish, like branzino or black bass, roughly 1 pounds each, cleaned and gutted by the fish market 1/3 cup olive oil 2 tablespoons pomegranate molasses 1 teaspoon zaatar (adjust to taste) Lemon Salt and pepper to taste
Preparation
Preheat oven to 400°F.
Using a sharp knife, make four diagonal, parallel slashes on each side of the fish, scoring the skin.
Using a brush or your fingers, rub olive oil, enough to fully coat the flesh and the skin on the inside and outside of the fish, then season inside and out with salt and pepper.
In a bowl, add the remaining olive oil with the pomegranate molasses and zaatar, whisking rapidly until combined.
Cover the inside and outside of the fish with the pomegranate mixture, reserving a small amount, about a quarter for serving. Place fish in a roasting pan- ensuring the fish are not touching and the pan is not crowded.
Roast fish for about 30 minutes or until cooked through. Cooking time can vary due to fish size. Cook until the skin is browned and the flesh is opaque.
Place fish in a serving plate and drizzle with remaining pomegranate–olive oil mixture. Balance sweetness developed while cooking with a splash of fresh lemon juice and enjoy immediately.
~Tip~ Preparing a whole fish may seem intimidating but it’s not as difficult as it seems. Cooking a fish whole results in more flavor from the skin and the bones. Just make sure the fish is fresh. The eyes should be clear and the fish should look shiny, not dull in color. And as always with selecting any fish, it should smell like the ocean and not “fishy.”
* Persian tradition of cooling watermelons in a stream while picnicking.
Musical Inspiration – Mah O Mahi (The Fish and The Moon), Hojat Ashrafzadeh
The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.
But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.
After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.
The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.
The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.
And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.
Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.
Salmon can be prepared in a myriad of different ways with equally delicious results.
Naturally tender and easy to prepare it’s a go-to in my home all year round. In the summer, I love the smokey char of grilled salmon on a charcoal fire. But that method of cooking is the exception. I also love pan seared salmon with crispy skin action, but that method can be a bit messy and smokey. So I often turn to roasting salmon in the oven. The preparation could not be simpler. And it works even in the warmer months when oven use is not ideal, given how quickly salmon cooks.
Salmon baked or broiled in the oven is a quick way to weeknight dinner bliss or an elegant dinner party main course. My Butter Salmon and Spicy Saffron-Dill Salmon recipes are only second to this Savory Salmon baked with lemon, olive oil and herbs. It’s the simplest option which guarantees a wonderful meal in less than thirty minutes.
While perfectly delicious as is, this is a blanc canvas of salmon recipes and I encourage you to experiment with flavors. Make it your own by trying different herbs, adding a spice rub, dusting with zaatar, coating the salmon with sesame seeds. Maybe a mix of teriyaki sauce and sesame oil. Soy sauce and brown sugar, better yet, a mixture of Dijon mustard and brown sugar, yum! Tangerine and Thyme is a nice combination, but I usually save that for Red Snapper. Lemon zest and chives… Parsley, Sage, Rosemary and Thyme! You get it, the options are endless so have fun with it!
Ingredients
1 ½ pounds skin-on, center-cut salmon fillet ¼ cup fresh lemon, lime or orange juice, plus additional wedges, for serving 2 tablespoons olive oil ½ teaspoons kosher salt ½ teaspoon black pepper Handful of fresh dill, about 4 tablespoon, chopped
Preparation
Heat the oven to 425 degrees with the rack in the center position. Place salmon skin-side down on a lightly oiled baking sheet. Spoon over lemon juice all over the fish. Let sit for 10-15 minutes. Drizzle with olive oil and season with salt and pepper in that order. If using, sprinkle chopped herbs on top of the salmon while reserving some for garnish. Roast the salmon skin-side down until cooked through to your liking, about 12-15 minutes for medium. Garnish with more dill and serve with extra citrus wedges and enjoy!
I’ve made many of these over the years and can assure you happy faces are guaranteed after enjoying one of these babies. Click here for the somewhat infamous Naz Burger Recipe.
For years I hosted a big Memorial Day BBQ for our friends and family. The menu was simple but the flavors were big. So was the guest list. The menu featured classics like burgers, hot dogs, grilled chicken and veggies, along with lots of side salads and condiments like homemade pickles.
The star of the show, a classic American Hamburger. Over times I learned to perfect what friends light-heartedly call “The Naz Burger”. It’s simple to make and a crowd pleaser. I may pride myself on the hundreds I’ve made over the years, but the truth is anyone can make a great burger if you use good quality meat and keep the seasoning minimal. My not-so-secret-anymore secret recipe is beef, Worcestershire sauce, salt and pepper. That’s it. Four ingredients to bliss.
In my opinion, a charcoal grill is best. Of course you can make burgers on any grill or even on an indoor skillet, but to capture the true essence of a good old American cookout, a perfect smokey grilled burger is the ticket.
Tips~
For maximum flavor, ideally you want meat that is composed of at least 20 percent fat.
Keep meat in the fridge until ready, cooking burgers cold keeps bits of fat solid, resulting in great flavor.
Make evenly shaped patties, ensuring one side is not thicker than the other for even cooking.
Creating an indentation in the center of the patty prior to cooking helps prevent bulging once on the grill.
No matter what you’ve seen on TV, resist the urge to press down on the burgers with a spatula, this only spews juices on the fire, causing the burger to dry out and the flames to flare up, charring the meat. If burger is cooking too quickly, simply move to a colder side of the grill.
Ingredients 3 pounds ground chuck beef, 20% fat 3 teaspoons Worcestershire sauce 2 teaspoons kosher salt 1 1/2 teaspoons ground black pepper 6 Brioche or regular hamburger buns
Preparation
Start a charcoal fire or turn on your gas grill to medium-high.
In a large bowel, combine Worcestershire sauce, salt and pepper with meat, gently mixing all ingredients by hand. Careful not to overwork the meat.
Form the patties into approximate 4″-diameter, 3/4″-thick burgers, simultaneously pressing the top and the side to ensure they are not too loose. Continue rotating and cupping the meat until you’ve formed a patty.
Using your thumb make small indentation in the center of the burger without going all the way through (patties will resemble donuts).
Place burgers on the hot grill and cook, without moving for about 3-4 minutes. Use a spatula to turn the hamburger over and cook for another 3-4 minutes for medium.
Remove the burgers from the grill and rest them for a few minutes while you toast the buns.
Top the burgers with whichever condiments and toppings that you enjoy.
The holidays are around the corner and although this year may be different than the rest- those of us who are fortunate enough- can still take solace in cooking a delicious meal. I’m grateful to be one with that privilege to indulge. According to the Oxford dictionary, “indulge” means to “allow oneself to enjoy the pleasure of.” I find pleasure in the simple things. Especially in a recipe which allows flavors to develop with the assistance of time.
Classic brisket is one of those simple pleasures. You sear the meat. Remove it. Add veggies and aromatics. Add meat back to the pot along with your braising liquid, then let time and heat do the work. The end result is tender, deeply flavored beef which takes its character from whatever you add to the pot. Magic!
This recipe is wonderful to cook for a small gathering, it serves about around 6, with a bit of leftovers for sandwiches the next day to boot. You cans add another piece of brisket to feed a larger group. Just add enough liquid to submerge all the meat while cooking.
~Tip – Try to find second cut brisket — It has slightly more fat marbling than the lean first cut variety and results in more flavor and tenderness.
Ingredients:
1 (5-7 pound) beef brisket, preferably second cut 3 tablespoons extra-virgin olive oil, divided 10-12 garlic cloves, smashed or an entire head of garlic with the top cut off 2 medium onions, sliced 3 medium carrots, cut into 3-inch pieces 3 celery stalks, cut into 3-inch pieces 6-8 sprigs fresh thyme 2-3 sprigs fresh rosemary 2 whole bay leaves 2 tablespoons tomato paste 5-6 cups beef stock (or chicken stock or water)
Directions:
Preheat oven to 350 degrees F and adjust a rack to the lower third of the oven.
Let meat stand at room temperature for 30 minutes before cooking. Pat dry with paper towels. Season generously on both sides with salt and pepper.
Heat 2 tablespoons of the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid. Add brisket and sear, without moving, until golden walnut colored crusty brown areas appear, about 5 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of oil, garlic, onions, carrots, celery, thyme, rosemary and bay leaves to the pot. Sauté for approximately 5 minutes until unions have softened but not caramelized.
Stir in tomato paste and cook for 2 more minutes.
Add stock and bring to a gentle simmer, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon.
Place the brisket back in the pot, cover and place in the oven.
After 3 hours, remove the lid from the pot and continue cooking uncovered so some of the liquid can evaporate and sauce can thicken. Continue braising for about 1 hour more, or until the brisket is fork tender. If the sauce starts to get too thick before the meat is tender, cover the pot again.
Remove from oven and transfer meat to a cutting board; cover loosely with aluminum foil and let rest 15- 20 minutes before slicing against the grain into thick slices. Arrange sliced meat on a serving platter.
Discard rosemary, thyme and bay leaves from the sauce. Using a slotted spoon, remove vegetables and arrange around the brisket. Spoon desired amount of pan juices over the brisket and serve.
The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.
Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.
Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.
Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.
So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”
