I made kuku sabzi (Persian dish), which is like a frittata made with mountains of herbs: Italian parsley, cilantro, and dill. Walnuts and dried cranberries are also added, with cardamom and cumin. The herbs and spices are added to beaten eggs and then baked in the oven. I added feta cheese cubes, radish and kalamata olive slices, cornichons for garnish. The flavors are wonderful.
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This is my favorite holiday tart. I've made it for Thanksgiving and Christmas: Cranberry Curd with a Gingersnap Cookie Crust from Washington Post. Not too sweet and the pretty "jewels" around the edges are just like pairing earrings with a beautiful gown - the final flourish! Silver fluted plate is Annie Glass, Santa Cruz, CA.

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