Angela B. Cohan
writer – editor – blogger
Angela Cohan is a Los Angeles based writer, editor and blogger. Angela is the author of Persian Delicacies: Jewish Foods for Special Occasions, named one of the best Jewish Foods by Bon Appetit magazine in 2023. Her award winning work has been featured in The Jewish Journal, Wildbound PR, FR&D, OnTheBus, Public Poetry Series, and Cultural Weekly. Angela is a member of PEN America, an organization that defends and promotes the freedom to write domestically and internationally.
Read My Books
Persian Delicacies: Food for Special Occasions
Though Persian Delicacies: Food for Special Occasions is her first cookbook, Angela Cohan has been writing and cooking without combining the two for many years. She moved from Tehran to southern California during her childhood and went on to earn a masters in Journalism and Mass Communications from UCLA. She was previously an editor for The Iranian Jewish Chronicle and is currently a contributing writer for Cultural Weekly.
Persian Delicacies: Preserving Family Legacy
Hen my daughter graduated from college and moved back home a few years ago, she started cooking and experimenting with Persian dishes. She asked me about traditional Persian recipes such as Ghormeh Sabzi (Herbed Stew) and Polo Gojeh (Tomato Rice). It was then that I realized that if I didn’t write down our family recipes, the important stories and our language would be forgotten in a matter of a generation or two.
Cuisine along the Silk Road.
Read My Blogs
Jonathan Simkhai
Established in 2010, the Jonathan Simkhai brand provides luxury ready-to-wear for the modern woman. Jonathan Simkhai is a Los Angeles-based designer and a 2015 winner of the prestigious CFDA/Vogue Fashion Fund. Jonathan Simkhai Summer 2022 collection ...
Cheese and Olive Bread
This bread is adapted from Martha Stewart’s recipe. As she says “there is no need to knead this bread!” However, the dough has to rise for at least 12 hours before baking.
Challah
We eat round challah during Rosh Hashana (the Jewish new year). This recipe is adapted from Le Cordon Bleu trained chef Rana W. Lustyan and makes 1 large challah.
Cuisine along the Silk Road.
3 recipes from Persian Delicacies
Avocado & Spinach Hummus
Autumn Salad
Vegetarian Tahchin
Tahchin is traditionally made using yogurt and chicken. This is a vegetarian version. If you prefer a non-dairy dish, you can use mayonnaise instead of yogurt.
