Andy Baraghani, the recipe creator and cookbook author, keeps his holiday table full of streamlined, modern takes on classic Iranian dishes.

Here’s your chicken marinating game plan: Mix the yogurt with the salt, and add in any of your favorite spices. Massage it ...

Omid Roustaei is an Iranian-American chef who's on a mission to demystify Iranian cooking. His new cookbook, “Bitter and ...

"Reshteh polo is a fragrant rice and noodle dish often served at Nowruz (Persian New Year) for lunch or dinner to symbolize ...

Foreman moved to Buffalo 13 years ago, they set their intentions. First, they bought a house on the West Side. Next, Jonathan ...

The Iranian Revolution was brewing ... The rice is scented by saffron and maybe mixed with yogurt, which produces light and fluffy grains with a crispy layer of golden tahdig, meaning “bottom ...

Known to his followers as the Caspian Chef, Omid Roustaei prepares to celebrate the Iranian new year with "Bitter + Sweet" ...

Sofreh serves their own “doogh,” a yogurt drink you can find on corner stores all over Iran, topped here with rose petals. Their food isn’t bending to Western tastes; rather, it’s evolving ...

The Shred Happens Instagram influencer and Kaizen Food founder has a new cookbook showcasing the foods that have excited him ...