Soba Salad with Lemon–Miso Vinaigrette

This refreshing noodle-based salad comes from Sonoko Sakai, a Japanese American Hollywood movie producer turned cooking teacher and food writer. Whether using fresh soba noodles or dried, take care to cook very gently—don’t walk away from the pot!—as they go from perfectly cooked to overdone in a matter of moments. For the greens, use any …

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Parsi Garam Masala | Saveur

The most basic version of this Parsi spice mix uses only cloves and cinnamon; other components are negotiable and hew to local and regional tastes. Writer Meher Mirza’s grandmother prepared just one type but disliked nutmeg and eschewed it entirely, adding black peppercorns instead, while another relative made two separate versions: one for meat dishes …

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Parsi Dhansak Masala | Saveur

Dhansak masala is used primarily in its namesake, that Parsi treasure, dhansak. “Dhansak, the best known of Parsi dishes, has probably evolved from the Iranian khoresht esfenaj, a dish cooked with meat, lentils, and spinach. As tastes changed, spices were added to the dish to make dhansak what it is today,” says Bhicoo Manekshaw, doyenne …

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