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1 month ago | 
farideh.substack.com | Farideh Sadeghin
It’s been a long winter—and a cold one! I don’t know about you, but I’m ready for some warmer weather, longer bike rides, and to see some green popping off on the trees. Tulips and daffodils and cherry blossoms—LFG. Today is the first day of spring. For us Iranians, that means it’s Nowruz, or the Persian New Year.
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1 month ago | 
farideh.substack.com | Farideh Sadeghin
I guess tomorrow (3.14) is pi day. Something I have never given much thought to, but here we are. Last week, I mentioned that this month’s theme would be road trips. The recipe that I’m sharing this week, Earl Grey Icebox Pie, is from chef Scott Clark of Dad’s Luncheonette and comes from his new book, Coastal. Pie isn’t exactly something you’d take with you on a road trip, but rather something that you might make the journey to get. Dad’s Luncheonette is that destination.
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1 month ago | 
farideh.substack.com | Farideh Sadeghin
This month, we’re going to be focusing on roadtrips. I love a roadtrip. I don’t love to drive, but I love being on the road with a destination in mind. Load up the car, get a good playlist going, some car games, and snacks galore. My number one tip for a roadtrip is SNACKS. Make sure you have plenty, plus lots of water because snacks. We used to drive up to MA every summer to visit family when I was growing up.
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1 month ago | 
farideh.substack.com | Farideh Sadeghin
You know I love to eat straight up chocolate for breakfast. And I’m not ashamed to admit that. But I also love love love a salad. I make a really great salad. It comes from years of private cheffing out in the Hamptons and making 3 different salads (in addition to the grilled meats and vegetables and desserts and snacks) for the big dinners that I cooked. I love going to the market and finding different fruits and vegetables and pairing them with all sorts of things.
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2 months ago | 
saveur.com | Farideh Sadeghin
By Farideh SadeghinPublished on February 21, 2025Growing up, I had a unique favorite childhood snack: prunes. It may seem like an odd choice for a kid to gravitate toward, but when you’ve got a sweet tooth like mine, nothing is off the table for satisfying that craving (plus my parents didn’t keep junk food in the house).
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2 months ago | 
saveur.com | Farideh Sadeghin
By Farideh SadeghinPublished on February 21, 2025Originating from Brittany, France, Far Breton is a rich, custardy dessert that’s baked like a cake and studded with dried fruit, typically prunes. In this version, the prunes are soaked in armagnac (while the rich, earthy brandy from Gascony is traditional, you can use cognac in a pinch) with a touch of fresh orange juice and zest, which plumps up the dried fruit and infuses it with a bright, boozy flavor.
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2 months ago | 
saveur.com | Farideh Sadeghin
By Farideh SadeghinPublished on February 21, 2025A quintessential part of Iranian cuisine, khoresh, or stews, can be found both on everyday dinner tables and at parties and holidays. This lamb, prune, and spinach version, known as khoresh-e aloo esfenaj, is one of my favorites. It traditionally calls for golden sour prunes (aloo bukhara), which are popular in Middle Eastern cooking and provide a distinct, pleasantly tart flavor.
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2 months ago | 
farideh.substack.com | Farideh Sadeghin
Sometimes I get a bit angry or sad about things—all sorts of things: the current state of the world, the weather, other people in general. I like to think that I am a fairly optimistic person (or I try to be, anyway). It’s not always easy, and lately it has been downright hard, for a variety of reasons, none of which I’ll go into here. That being said, there are a lot of things that bring me joy. I actually started a note in my phone of things that have made me LOL.
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2 months ago | 
vice.com | Farideh Sadeghin
I think we can all agree that fried chicken in its many forms is just the best. Sandwiches, nuggets, katsu, mochiko, cutlets—if you’re battering and frying chicken, I’m going to want to eat it. I don’t know who invented the idea of breading chicken tenders in saltines, but whoever and wherever they are, I’d like to thank them. The saltines create a shaggy crust and turn the most perfect golden color when fried.
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2 months ago | 
farideh.substack.com | Farideh Sadeghin
Let me first start off by saying: I am not, I repeat NOT, a football person. I really don’t know anything about football…nor do I really care. Sorry (not sorry). I was a little bummed that neither of the Maryland-area teams made it to the Super Bowl this year (although I am proud of how far they got). I got nothing but Maryland pride, always. I don’t always even watch the Super Bowl, although last year (and now this year) I am going over to a friend’s house that is hosting and it’s a very good time.
