From “The Tassajara Cookbook” by Karla Oliveira (Gibbs Smith). Makes 1 1/2 cups. Ingredients 1 cup unseasoned green olives, such as Picholines, pitted 2/3 cup toasted walnuts, finely chopped 1/2 cup ...

Tart pomegranate seeds and rich olives are combined with refreshing dried mint in this Persian dip. Louisa Shafia is a celebrated authority on Iranian cooking. She's the author of two cookbooks as ...

Put walnuts in mini food processor or food processor, pulse until finely chopped and turning into paste. You should have 1/2 cup (125 mL). In mixing bowl, combine walnuts, olives, garlic, mint, water, ...

Our cookbook of the week is Bottom of the Pot: Persian Recipes and Stories by award-winning blogger and actor Naz Deravian. Over the next three days, we’ll feature recipes from the book and an ...

Restaurant Editor Bill Addison is traveling to chronicle what’s happening in North America’s dining scene and to formulate his list of the essential 38 restaurants in North America. Follow his ...

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