Author: Cleo Tarca

Kuku Sabzi: Persian Herb Frittata Recipe

If you see the word “frittata” and think “Been there, done that,” think again. This Iranian variety, kuku sabzi, is the perfect way to perk up tired taste buds.  It’s generally served during Nowruz, or Persian New Year, to symbolize rebirth and fertility…but we love it so much we’re eating it all year long.

The ratio of herbs to eggs is much higher than a typical omelet or frittata, making it ideal for when you’ve got a fridge full of greens that are about to go bad. This recipe calls for cilantro, dill, and parsley, but feel free to experiment with other greens you may have on hand.

#GirlsWithKnives Spotlight: Chef + Gelato Entrepreneur Jöne Pan

Jöne Pan has a computer science degree and an MBA, but food has always been her passion. After leaving the corporate world behind, she cooked under various Michelin-starred chefs in the Bay Area and France, including Christopher Kostow, Hélène Darroze, Mauro Colagreco, Jean-François Piège, and David Kinch. After experiencing some chronic health problems and leaving the restaurant kitchen, Jöne learned she was intolerant to gluten, eggs, and dairy. She adopted an anti-Candide and Paleo lifestyle, which eliminated her health issues. Jönes Gelato is a dessert she herself can eat — it’s Paleo, gluten-free, egg-free, and sugar-free — but it’s also delicious!