Tony is all about food. His ongoing projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

Archive for February, 2018


Aleppo’s Omelette

Growing up, weekend breakfasts meant frying aajeh in the kitchen. Aajeh is a delicious parsley-rich omelette popular across the Middle East. Unlike the classic French omelette, parsley is the star of the show; the eggs are there to hold everything together. Aajeh are fried, simple, and delicious. I love aajeh so much, I stole convinced my mom to give me her traditional aajeh pan from Aleppo. The pan has small dimples/craters that allow you to make individual aajeh fritters. As far as I’m aware, no other city in Syria (or the Middle East for that matter) prepares aajeh this way. Most recipes call for frying the aajeh as a large disk in a non-stick skillet.

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Alan’s Syrian-Inspired Lamb Chili

On October 26, 2011, a few months after I got back from my Fulbright in Syria, I noticed a new email in my inbox. From: Alan Janbay. Alan is Syrian American. He has extended family in Venezuela. And, like me, is also a food blogger. The coincidences seemed uncanny. I remember thinking, this guy is my digital doppelgänger!

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Sautéed shiitakes for the perfect ski weekend

I’m writing this blog post remotely, from my brother’s house in Vermont. If you follow me on Instagram, you’ll have seen the amazing snow conditions we’ve had this weekend. The night before I arrived, the ski gods delivered a snow storm that covered the mountains with about 15″ of fresh powder. It was perfect timing! All the evergreens were covered in snow. The views from the chairlifts were stunning. I spent all day Friday and Saturday skiing. My body is sore, but it’s the good kind of sore. The satisfying kind. And when your body is aching and you don’t want to move a muscle, you should have simple and delicious recipes in your back pocket. Because no amount of aching is reason not to eat well.

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Melissa Clark’s Tarragon Chicken

If I make a dish three times in two weeks, it merits its own blog post. Melissa Clark’s Tarragon Chicken with Sherry Vinegar Onions is delicious.

If you skip today’s post and scroll through the pictures to the recipe, I would understand. For those who just ate or are browsing food blogs at work without access to a kitchen, I’ll try to use my words to do this recipe justice. Think French countryside. Think homey. Think simple, yet assertive. Think onions cooked in chicken fat. Think happiness. It’s not often a dish makes me feel this way.

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