Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, Maman and Me: Recipes from Our Iranian American Family.

You’ve likely seen Gita on Roya’s TikTok and Instagram, where she’s famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end).

In our conversation, Roya explains why it was important for her to document her mother’s recipes in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another.

Plus, some Connecticut residents talk about a cookie that’s special to them, either because of a cultural tradition, holiday or just because they love it.

You’ll hear about treasured alfajores, anisette cookies, gingerbread, rugelach, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of Sanctuary Kitchen in New Haven.

GUESTS: 


Roya Shariat and Gita Sadeh: Co-authors of Maman and Me: Recipes from Our Iranian American Family (@mamanandme) (@royashariat)

GUEST COOKIE CONTRIBUTORS:


Joyce Thompsen Biolzi and Janice Papuga: Mother and daughter. Special cookie - Norwegian krumkake


Leyla Dam Jenkins: Owner of Lorca Coffee Bar in Stamford, Conn. Special cookie - alfajores


Lori Dalton: Mom of Seasoned’s Director of Storytelling. Special cookie – Italian anisette


Ramin Ganeshram: Executive Director of Westport Museum for History & Culture. Special cookie - gingerbread


Noah Baerman: Jazz musician and educator. Special cookie - chocolate chip


Parvine Toorawa: Chef and baker at Sanctuary Kitchen. Special cookie - naankataj


Azar Ahmed: Chef at Sanctuary Kitchen. Special cookie - kaak juz hind


Rawaa Ghazi: Program Associate at Sanctuary Kitchen in New Haven, Conn. Special cookie - ma'amoul


Tagan Engel: Producer of Seasoned. Special cookie – rugelach and Lego® gingerbread (adapted from Tartine's soft gingerbread)

FEATURED RECIPES: 
Soft Almond Flour Cookies (Toots)
Crispy Egg Yolk and Walnut Cookies (Noon Tokhmorghi)
Sweet Yogurt Fritters (Noon Masti)
Tagan's Rugelach
Tagan's Lego Gingerbread Cookies

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez. 

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Roya Shariat and her mother, Gita Sadeh are co-authors of the new cookbook, <a href="https://bookshop.org/p/books/maman-and-me-recipes-from-our-iranian-american-family-roya-shariat/19833861?ean=9781797223643">Maman and Me: Recipes from Our Iranian American Family</a>.
You’ve likely seen Gita on Roya’s TikTok and Instagram, where she’s famous for flipping the most gorgeous tahdigs and picking the right-sized container for leftovers 100% of the time (there are some nail-biters and you will root for her ‘til the end).
In our conversation, Roya explains why it was important for her to document <a href="https://content.ctpublic.org/shows/seasoned/recipes/?_search=maman%20and%20me">her mother’s recipes</a> in a book, and together, they talk about the ways their culture is so deeply rooted in food and feeding one another.
Plus, some Connecticut residents talk about a cookie that’s special to them, either because of a cultural tradition, holiday or just because they love it.
You’ll hear about treasured alfajores, anisette cookies, <a href="https://content.ctpublic.org/recipes/soft-glazed-gingerbread/">gingerbread</a>, <a href="https://content.ctpublic.org/recipes/rugelach/">rugelach</a>, Norwegian krumkake, and more. We also learn about the cookies (and the bakers) of <a href="https://cityseed.org/sanctuary-kitchen/">Sanctuary Kitchen</a> in New Haven.
GUESTS: 
<ul>
<li>
<a href="https://www.royashariat.com/">Roya Shariat</a> and Gita Sadeh: Co-authors of Maman and Me: Recipes from Our Iranian American Family (<a href="https://www.instagram.com/mamanandme/">@mamanandme</a>) (<a href="https://www.tiktok.com/@royashariat?lang=en">@royashariat</a>)
</li>
</ul>
GUEST COOKIE CONTRIBUTORS:
<ul>
<li>
Joyce Thompsen Biolzi and Janice Papuga: Mother and daughter. Special cookie - Norwegian krumkake
</li>
<li>
Leyla Dam Jenkins: Owner of <a href="https://www.lorcacoffeebar.com/">Lorca Coffee Bar</a> in Stamford, Conn. Special cookie - alfajores
</li>
<li>
Lori Dalton: Mom of Seasoned’s Director of Storytelling. Special cookie – Italian anisette
</li>
<li>
Ramin Ganeshram: Executive Director of <a href="https://westporthistory.org/">Westport Museum for History &amp; Culture</a>. Special cookie - gingerbread
</li>
<li>
<a href="http://noahjazz.com/">Noah Baerman</a>: Jazz musician and educator. Special cookie - chocolate chip
</li>
<li>
Parvine Toorawa: Chef and baker at Sanctuary Kitchen. Special cookie - naankataj
</li>
<li>
Azar Ahmed: Chef at Sanctuary Kitchen. Special cookie - kaak juz hind
</li>
<li>
Rawaa Ghazi: Program Associate at Sanctuary Kitchen in New Haven, Conn. Special cookie - ma'amoul
</li>
<li>
Tagan Engel: Producer of Seasoned. Special cookie – rugelach and Lego® gingerbread (adapted from <a href="https://www.instagram.com/reel/C0hehc8gHuJ/?utm_source=ig_web_copy_link&amp;igshid=MzRlODBiNWFlZA==">Tartine's soft gingerbread</a>)
</li>
</ul>
FEATURED RECIPES: <a href="https://content.ctpublic.org/recipes/soft-almond-flour-cookies/">Soft Almond Flour Cookies (Toots)</a> <a href="https://content.ctpublic.org/recipes/crispy-egg-yolk-and-walnut-cookies/">Crispy Egg Yolk and Walnut Cookies (Noon Tokhmorghi)</a> <a href="https://content.ctpublic.org/recipes/sweet-yogurt-fritters/">Sweet Yogurt Fritters (Noon Masti)</a> <a href="https://content.ctpublic.org/recipes/rugelach/">Tagan's Rugelach</a> <a href="https://content.ctpublic.org/recipes/soft-glazed-gingerbread/">Tagan's Lego Gingerbread Cookies</a>
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from our Social team Sabrina Herrera and Francesca Fontanez. 
Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>.
Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw">Google Podcasts</a>, <a href="https://music.amazon.com/podcasts/61d210af-f00b-4b18-bdd3-a5a247cf9c34/seasoned">Amazon Music</a>, <a href="https://tunein.com/podcasts/Food--Cooking-Podcasts/Seasoned-p1353966/">TuneIn</a>, <a href="https://www.listennotes.com/podcasts/seasoned-connecticut-public-radio-bBwFVsl1Q0p/">Listen Notes</a>, or wherever you get your podcasts. Subscribe and never miss an episode.

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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