Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The winter solstice is the shortest, darkest day of the year. Depending on ...

Chef and founder Niki Tehranchi likes for an evening at Eatz to feel as much like a dinner party as it does a cooking class. After nearly two-and-a-half years of running her DIY cooking school out of ...

It’s no wonder fesenjan — a Persian sauce for meat made of walnuts and pomegranates — is among the most popular entrees Michael Mir serves to diners at his Orchard Market cafe: In Persian tradition, ...

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I have a travel tic. No, not the plastic bags I carry along because they come in handy. While I travel to explore the unfamiliar, the first thing I always do when I arrive is to make myself at home.

A few threads saffron, dissolved in a tablespoon of hot water, optional 1. In a large sauce pan, melt the butter. Add onion and cook over medium heat until golden. 2. Add the walnuts and mix well. Add ...

The classic Iranian sweet-sour sauce works as well with veg as it does with poultry ...

When I was a child, my Iranian mother took care of the cooking. On school nights, we ate healthy meals of pasta or meat and two veg that could have appeared on any other British dinner table. But on ...

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