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 the ‘onions’ Tag


Mujaddara, my first post from Aleppo

I’ve had an incredible start to my Fulbright in Syria. It’s been almost two weeks since I arrived — a perfect time for a quick update.

My flight landed in Aleppo on Saturday night, around midnight. After 28 hours of traveling, door to door, I arrived at my grandmother’s sister’s house in Aleppo. Like a true Halabiye (Aleppan) she had a delicious spread of mezze laid out as soon as I walked through the door: muhammara (محمّرة), olives, pickles, homemade mortadella, hummus (حمص), labne (لبنة), zeit w za’atar (زيت و زعتر); I slept like a baby that night.

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Middle Eastern Dumplings

Two weeks ago my immune system decided, all on its own (bless its heart), to wage war against pollen. Me against a militia of relentless yellow, practically invisible, warriors on a mission to spread and procreate. It was like a cheesy action movie. The kind where the one good guy goes up against hundreds of bad guys and kicks all their butts, blindfolded and with one hand tied behind his back; except my butt was handed to me. I was a miserable mess — puffy eyes, congested, endless sneezing, light headed, the works.

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Boeuf Bourguignon: an homage to Julia Child

Do you remember the game where you get to name one person, dead or alive, to hang out with for a day? If I were to play that game right now, I would chose Julia Child, and the first thing I would tell her is thank you. Then I would hug her, if that’s allowed.

Since that’s only a game, however, I thought I’d express my gratitude to the great Julia Child in a blog post hoping that in some cosmic and mysterious way she’ll be reading from wherever she is; probably in a version of culinary paradise where she has more duck fat and copper pots than any mortal would know what to do with.

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Shakrieh, the stew that led me to Abu Fares

I can’t believe I let January slip through my fingers. It went by incredibly fast and ended without notice. You should’ve seen my face when I found out it was already February; my heart sank. Only because I’ve been meaning to tell you about this fantastic recipe since I returned from Syria back in December; it’s a Middle Eastern stew of sorts called Shakrieh.

While I was in Syria, I got to meet Abu Fares. Those who know Abu Fares, or have read his blog, will know why this encounter deserves its own post; this man is a talented writer, inspiring humanist, and simply put, a great person. He really is. Not to mention it is his Shakrieh recipe, which I’ve made four times in the past couple of months, that is outstanding.

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Mom blogs about kabab

When my mom came to visit me last weekend, she had only one thing in mind, that is, to hang out with her son. That made things pretty easy for me: I showed her around Annapolis, took her to the new Whole Foods in town, and when we got hungry, she mentioned she wanted to blog about something. Did she just say she wanted to blog? I couldn’t help but chuckle a bit, but she was serious. My mom is an avid a cook, like me – as is her mom, the matriarchal chef, so to speak, of the family.

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