Recipe: Khoresh fesenjān

The most difficult thing for me when making khoresh fesenjoon (or fesenjān), a pomegranate-walnut stew, is finding that balance between sweet and sour, and not letting either overpower everything else. The pomegranate molasses or concentrate brings the main flavors of the dish–tangy, sweet, and sour–while the ground walnuts establish the creamy, nutty body. The flavors are […]

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Two of my favorite things in DC

Washington DC reminds me a lot of Sacramento. They’re both cities whose foundations are politics and government. They have distinct neighborhoods that each have their own look and feel. Rivers run through both. Both are in states of redevelopment and, thus, gentrification. DC seems like it’s about 10 years ahead of Sac, though–there is a […]

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Eating KFC in the Pyrenees

It’s hard for me to believe, but this December will mark 10 years since my last trip to Europe. Ten years since I walked along La Rambla and wandered through the Barri Gòtic in Barcelona with Eulalia. Ten years since I reflected before the miroir d’eau in front of the Place de la Bourse and […]

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Recipe: Kefta mkawra

Kefta is one of those great examples of the spread of culture and food, often through trade, conquest, and immigration. Kefta, as we usually call it in the US, is essentially ground meat–often beef or lamb–shaped into balls with a variety of spice and herbs, sometimes onions, mixed in. It is a ubiquitous dish throughout […]

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E-“tea”-mology

Etymology–the study of the origin and development of words–has long been an interest of mine. The history of a word–and language, in the meta sense–reveals a civilization’s culture, turning points, and influences, both on itself and on others. Now, that’s a lot of words to say that tea has an interesting history, and I’m not […]

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