Home Cooking Sari Not Sorry
Oct 24, 2025
Live from Boston, the hosts share sweet memories of indulging in local pastries. Samin reminisces about cherished Iranian comfort foods and explores how cultural identity influences her writing. The duo discusses navigating recipe origins and making delicious chole-inspired chili for competitions. They tackle holiday gathering ideas and offer creative snack suggestions for kids. Finally, Samin shares valuable advice for aspiring chefs about balancing passion with self-care.
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Grandfather's Morning Bread Ritual
- Samin recounts childhood mornings in Iran where her grandfather fetched hot nun barberry for breakfast and they ate it with butter and caviar or cheese and honey.
- She connects that memory to her barbari focaccia recipe and how bread anchored her bond with family.
Thirty Years Chasing The Perfect Yellow Cake
- Samin describes decades of trial-and-error chasing a yellow buttermilk cake that matched box-cake texture.
- She finally achieved it by using reverse creaming, inspired by Rose Levy Beranbaum's method.
Credit Sources And Know When To Let Go
- When using recipes from other cultures, do your homework, credit sources, and provide context or attribution.
- Avoid translating dishes you can't reproduce authentically and omit ones that don't translate well.
