Chef Darya Sholeh Zard grew up in a Persian Jewish household where the dessert table at celebrations was not an afterthought — it was a display of hospitality. Sholeh zard served in individual goblets decorated with cinnamon patterns and slivered pistachios, nan-e nokhodchi chickpea rose cookies, shirini keshmeshi raisin cookies, and zulbia fried sweet dough […]

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Chef Sabah Halva grew up in a Mizrahi Jewish household where halva was not a specialty item — it was always present, made from sesame paste or semolina depending on the occasion, cut into pieces and offered with tea or set out at the end of a meal without ceremony. Mizrahi Jewish communities span Iraq, […]

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