From bagels to pastrami, the Jewish immigrants who came to America, primarily New York, in the early 20th century brought over many tasty Eastern and Central European culinary traditions that persist to this day, and which I thoroughly enjoyed during the two decades or so that I lived in New York. So on an annual trip to Vienna to attend a conference I was not particularly interested in that city’s famed apfelstrudel and brezels , excellent though they were. Nor the sachertorte (too sweet for me). What did
For my readers in and around Oxfordshire I just wanted to give you a heads-up (i.e., blatantly advertise!) that I’ll be teaching a Korean cookery class on April 12th at Sophie’s Cookery School . This is a wonderful ‘pop-up’ school run by Sophie Grigson and her team offering classes on everything from baking to Vietnamese cookery. I hope to see some of you there!
A wonderful recent article in the New York Times on the traditional dishes served on Persian/Iranian New Year’s Day , called Nowruz and falling this Tuesday 21 st March, reminded me of the first time I made Persian food . I thought there was a mistake in the recipe for ghormeh sabzi, sometimes called Iran’s ‘national dish’, as the idea of adding entire bunches of parsley and cilantro (coriander) to a stew seemed rather extreme. After all, much as I love these herbs, I’m more used to thinking of them as garn