For the Falafel Faithful

Discussing the origins of ancient foods that people still love to enjoy today always seems to end in side-taking and passionate assurances that the dish in question was undoubtedly conceived of in one or another’s native land. One of those foods is falafel – the delectable little gold fritters, made from soaked chickpeas, parsley, garlic,…

Restaurant Etiquette: Cell Phones

The sound of conversation in restaurants these days sound quite different than in the past. Now we hear the click clack of texting and the buzzing or beeping of texts being received. Where cellphones once posed a nuisance as people chatted loudly into them during meals, they now present a whole new set of etiquette…

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Tips for Working with Phyllo Dough

Phyllo is a favorite pastry for making any number of Mediterranean dishes, from spanakopita, aka spinach pie and delicious baklava we serve at Paymon’s to meat pies and Greek custard-filled pastries. These pre-made, paper-thin sheets of phyllo dough elevate dishes to new textural levels, however, working with the tissue-like dough can sometimes get tricky. Here…