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 ...

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 ...

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Note: Find pomegranate paste at Middle Eastern markets. 2 large onions, peeled and thinly sliced 2 pounds skinless chicken legs and thighs 5 tablespoons oil or unsalted butter, divided 1 teaspoon salt ...

This is my vegan version of an Iranian classic, says Atul Kochhar, a rich dish with walnuts and pomegranate flavourings and a hint of cinnamon. You can use vegetable stock if you’d like, but I wanted ...

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My New Zealand girlfriend introduced me to fesenjan, a chicken-andwalnut stew from Iran, many years ago. I loved its dark richness and spicy taste, but over time forgot about it. Now, with Iranian ...

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 pomegranate syrup, stock, salt, spices and saffron liquid. Stir in ...