Sublime

When I was born, my mother rubbed a chicken liver in my palms so that I would know how to cook.

Rump Steak with Green Sauce and Beer-braised Onions

Then, my wife, Sara, gave me a book called Persiana by Sabrina Ghayour. The recipes were short, the ingredients lists relatively so and the language straightforward.

Olive Pastes

The Cigale Récamier, a five-minute stroll from the hotel, was one of Sam’s favorite stops in Paris. Hidden away at the end of a cul-de-sac off the Rue de Sèvres, it had all the qualities he liked in a restaurant. It was simple, unpretentious, and highly professional. The waiters had been there forever; they knew their métier to a fault and the wine