Food is a universal experience.

What we value most is being able to make a connection through recipes by diving in to all types of cuisine, taking risks, and learning all along the way. We celebrate the diversity by highlighting cultural dishes that may be overlooked or under celebrated. We are sensitive to the cultural aspects of these dishes and only hope to honor the ingredients the same way your family honors theirs.


Priya + Genesis + Symran

Our Philopsophy 


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cooking with wine


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Measurements : 

# - Pound 
G- Gallon 
Q - Quart 
P - Pint 
C - Cup 
T - Tablespoon 
t - teaspoon 
oz - ounce 
ea - each 

These are common terms you'll see throughout our recipes:

al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated 
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly 
evoo - extra virgin olive oil



1. Heat milk through with lavender sprig. Be sure to not let milk rapidly boil!

2. Combine milk, yeast and allow yeast to hydrate for 1 minute in an electric mixer. Add honey, 4 eggs, flour, and salt. Using the dough hook, mix until flour is fully incorporated. (5 mins) 

3. Add room temp butter and mix until combined. (2 mins) 

4. Cover the bowl with plastic wrap and sit at room temp for an hour. (should double in size) 

5. Take off plastic wrap, punch down the dough and roll out onto a floured surface. Create a large rectangle. (about 12in x 16 in) 

6. Place slices of butter on one half of the dough, pressing lightly when placing. 

7. Fold the other half over the butter, covering it and sealing the edges of the dough together. 

8. Roll out dough again to the same rectangle shape. Fold dough like an envelope (in thirds). 

9. Wrap dough in plastic wrap and chill in freezer for 15 mins. 

10 Take out of the freezer, take the plastic wrap off and roll out dough to about 12in x 16in. Start at the very edge closest to you and tightly roll dough into a log.When you reach the edge, pinch slightly to adhere. You mat cut the dough in half and save half in the fridge at this point. Or you can butter 2 bread pans for 2 loaves! Place seam side down in a buttered 9x5in bread pan. Cover dough with a towel and allow to rise for another hour.  Preheat the oven to 350 degrees F. Brush the dough with a beaten egg so it can get glossy and GBD! Place on the middle rack of the oven and bake for 30 mins. Let bread cool in the pan for 5 mins and then flip out onto a cooling rack!


Priya's Fave

Whole Milk, warm. 
Instant Yeast
AP flour
Salt, kosher
Salted Butter, room temp
Salted Butter, cold

⅔ C 
1 sprig 
2 ½ t 
¼ C 
5 ea 
3 ¾ C 
1 t 
4 T 
1 ½ sticks 

beef short ribs
cabernet sauvignon
chicken or beef stock
tomato paste
small onion
bay leaf 
black pepper



1. Cut the carrots, celery, and onion; crush 6 cloves of garlic.

2. Add your diced veggies, garlic, bay leave, and thyme in a large container with your ribs. Pour the entire wine bottle over the ribs and veg and store overnight in the fridge. You should marinate your ribs for at least 6 hours and no more than 24 hours. 

1. Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from wine and set both to the side for later.

3. Season each side of the meat with a generous amount of salt and pepper. 

4. In a large ovenproof pot, heat olive oil over medium-high heat on the stovetop. Sear ribs until well browned, 3 to 4 minutes per side. Transfer ribs to plate.

5. In the same pot, sauté the veggies from the marinade until lightly caramelized, about 10 minutes on medium heat. 

6.  Add the wine from the marinade to the browned veggies. Add tomato paste. Bring the mixture to a boil on medium-high heat so the alcohol from the wine can evaporate. Add beef or chicken broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them. 

7. Cover the pot with foil and the lid and transfer to your oven. Bake about 2½ - 3 hours, opening the oven every hour to carefully skim the fat from surface. I personally like to bake all the way through for 2 1/2 hours skim the fat that has risen to the top, and place bake in the oven for another 15 minutes. 

8. Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.

6 short ribs
1 750ml bottle
1/2 cup
2 T
2 stalks

6 cloves 
4-5 sprigs
to taste
to taste 

Wine Braised Short Ribs

Genesis's Fave



Chorizo Dolmas

Symran's Fave

1. Drain the leaves of their brine and place in a sieve to drain. Set aside. 
2. Put rice to soak in a bowl until one of the grains can break in half with easily using fingers. 
3. While rice soaks, cook the meat mixture. In a pan, add oil. When the oil is hot, add onion and cook until translucent 
4. Add chorizo, cumin, + allspice and saute for 5 mins on medium low 
5. Let cool and then combine with the drained rice and fresh herbs. Add a HEALTHY pour of olive oil and mix well 
6. Get a heavy bottomed pot. Lightly brush with EVOO, you can either place the less pretty leaves or the tomatoes so that they are lined on the bottom of the pot. 
7. After assuring the stem has been cut from the grape leaf ( stem extends into the leaf and will remain quite tough if you don't remove all of it) 
8. Working with one leaf at a time, place a leaf on a cutting board, smooth side down
9. Take a heaping tablespoon of the filling and place in the center of the leaf. Tuck and roll the edges (shaped like a spring roll) and place seam side down in the pot. Repeat until you have run out of stuffing! 
10. Dolmas should all be stacked in circles along the circumference of the pot 
11. Place a small plate on top to weigh down the dolmas. Bring the broth to a boil and pour over top of the dolmas, somewhat covering
12. Cover pot with lid and cook for 30 mins on medium heat. Uncover, take the plate out, and squeeze the juice of 2 lemons. Place the lid back on the pot and cook on low for 45 minutes. 
13. Take off heat. Allow dolmas to rest, uncovered, for 20 minutes before enjoying! 

Grape leaves 
Short Grain Rice  
Yellow onion
Chorizo, cooked + ground 
Parsley, freshly chopped 
Dill, freshly chopped 
Mint, freshly chopped  
Tomato, sliced in rounds 
Chicken broth + water 
Lemon juice 

1 jar 
1 ½ C
½ C 
minced 1 ea 
¾ C 
½ t
1 t 
½ C
½ C 
½ C 
2 ea 
4 C, in total  
juice from 2 lemons

"Food is our common ground, a UNIVERSAL experience."

James beard