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Pomegranate Swordfish with Romanesco Couscous & Labneh Dill Sauce
I create recipes for five Mediterranean restaurants that are Persian inspired so it only makes sense that our cuisine reflects that influence. The flavors of Iran are exciting and the colors vibrant. I...
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Fuyu Persimmon & Little Gem Lettuces with Labneh Kefir Ranch Dressing
Did I mention that my new favorite ingredient is Labneh? The thick kefir based strained tangy yogurt (some say soft cheese) that is mega delicious and packed with bazillions of probiotics? If you’re a...
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Tamarind Scented Roasted Cauliflower Soup with Pomegranate & Pistachio
This is a sensuous soup with earthy flavors that hit all the right spots. Tamarind lends a sweet n’ sour finish to the puréed caramelized cauliflower and pomegranate gives a bright pop with toasted...
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Chermoula Roasted Salmon with Saffron Pearl Cous Cous and Dill-Lebni Sauce
This is a mainstay for four Faz restaurants. It started out as a special item at our Oakland location and then customers kept asking for it, so now it’s at all the restaurants! I love the sour n’ spicy...
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Strawberry & Bibb Lettuce Salad with Creamy Herb Dressing
Spring salads! The easiest way to breathe new life into a menu is to update the salads. So it’s out with the pear and pomegranate starter that was so popular during the Winter and in with the berries...
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Spring Radish & Snap Pea Salad with Sumac Vinaigrette
Finally Spring is here! Yay for the verdant greens of baby lettuces, peas & asparagus and the popping pinks of radishes & strawberries! Here’s another easy salad for all the upcoming Easter or...
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Baked French Toast with Orange Blossom Maple Syrup
Is it the weekend yet? I’m ready for Sunday brunch! This might be the most over engineered baked french toast recipe on earth, but it also elicits comments like: “This is the best I’ve ever had”. The...
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Shrimp Salad Appetizer
Here’s a pretty pastel appetizer for Easter – bay shrimp salad with fennel & radish. I use medium size scallop shells to plate this recipe when serving as an appetizer and large ones for a sit...
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Shaker Lemon Pie
Shaker Lemon Pie a.k.a. Ohio Lemon Pie is one of my top ten favorite lemon desserts – right up there with lemon bars, lemon curd and the French tarte aux citron. The filling calls for thinly sliced...
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Squash Blossom & Walnut Pesto Pasta Salad
Squash blossom & walnut pesto pasta salad can be served warm or cold. I shave in baby summer squash for a little crunch. Add some warm rendered pancetta or grilled shrimp or both for a heartier...
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Grilled Branzino with Green Harissa
Grilled Branzini stuffed with mint, parsley and lemon Branzini is the plural form of branzino, did you know that? After all these years of cooking and I just found that out! I thought they were just...
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Persian Fried Chicken, Sumac Peaches, Sabzi Salad
We’re a Persian-American family. After many years as Chef for six Persian inspired Mediterranean restaurants, plus having a Mother-In-Law who throws lavish dinner parties with delectable traditional...
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How To Talk Like A Mom
Gone are the days where I used to enjoy calling out orders and organizing tickets shouting things like: “One by one on the halibut! Working three steak frîtes all day, 86 shortribs…” Now my lingo takes...
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Rotisserie Leg of Lamb Shawarma
I fell in love with lamb shawarmas way back when I lived in Paris. After a gruelling 12-14 hour day of cooking, I would stop off in the Latin Quarter and devour one of these before crashing. Something...
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Cucumber Labneh Dip: Mast-o-Khiar
This dip is simple, yes, but if you make it right it’s also unbelievably delicious. I can’t tell you how many times I’ve been asked for the recipe! I’ve seen guests gather around this dip and chow down...
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Pink Pearl Apple Galette with Cardamom Brown Butter
I’m the Johnny Appleseed for Pink Pearl apples because I plant one wherever I go. It’s my good luck tree. If I’ve got a backyard, then I’ve got a Pink Pearl. To me, they are the perfect apple:...
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Grilled Artichokes with Anchovy Remoulade and Mint
I don’t think you can call yourself a Bay Area resident if you don’t know how to eat an artichoke, it’s sort of a right of passage around these parts. My Dad, who grew up on a farm in Ohio, said he...
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Herb Crusted Flank Steak with Cherry Tomatoes and Olives
My Step-Dad used to call this easy grilled flank steak recipe “A company diner!” meaning that it was so delicious he would happily serve it to guests. I found this dish in my Mom’s enormous recipe...
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Sliced Tomatoes with Rosemary Flowers and Capers
My Mom loved to serve a simple sliced tomato plate with a little side of mayonnaise when the Northern California dry farmed coastal varieties (like Molinas and Early Girls) hit the farmer’s markets....
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Fluffy, Eggy, Creamy Potato Salad
Warning: this potato salad is addictive. It is really, really hard to stop eating. This is a Southern-style potato salad where Russet potatoes are boiled in their jackets, peeled while still warm and...
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