Crispy Rice (“Tahdig”) with Barberries, Tumeric, and Shallots

โ€œTahdig,โ€ a Persian specialty, is the crispy bottom layer of a pot of rice. It seems as if every chef these days is getting on the Tahdig train and I couldn’t be happier about it. In my version, I am highlighting this dish with barberries, one of my favorite ingredients of Persian cooking. Barberries are…

Parmesan Polenta with Marinara, Mozzarella, and Crispy Shallots

On our third date, my future husband took me to a trendy Los Angeles restaurant where I had the best polenta of my life. It was cheesy, creamy, and smothered in marina sauce. It was kind of like lasagna, except better. So I set out to recreate it. My version uses corn grits, chicken stock,…

Harissa Chickpea Salad

Canned chickpeas are having their moment right now. Inspired by a smashed chickpea salad from a recent Bon Appetit post, I rummaged my fridge for flavors to make my own version. What I came up with was a harissa chickpea salad. For those unfamiliar with harissa, it’s a spicy North African red pepper paste, and…

Mushroom Bourguignon

A classic french dish made with red wine that typically uses beef. We’re switching out the meat here for 4 types of mushrooms because it’s more delicious, and we should all be eating less meat. Ingredients: 2 lbs mixed mushrooms, cut into bite size pieces – I used oyster, chanterelle, cremini, and maitake (shitake would…