Cuisines and Cultures: In Conversation with Naomi Duguid
Naomi Duguid’s gorgeous new book, Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, has just won a James Beard Foundation..
On mornings when a wilderness of tangled, lush greenery grew on my grandmother’s dangerously rickety kitchen table and the fresh, sharp, mingled scents of mint..
A plain sponge cake was the cornerstone of the plantation cook’s baking skills. It required less than three main ingredients, most of which were easily..