Louisa Shafia

Louisa Shafia
Did you know?

One of the best days of Louisa's career was catering lunch for The Colbert Report, and watching Stephen Colbert do a “happy dance” when he tasted her food.

Louisa Shafia
Louisa's Featured Recipe
Persian New Year’s Soup with Beans, Noodles, and Herbs

Click here for recipe

Louisa Shafia is the author of the acclaimed cookbook, The New Persian Kitchen, winner of Food52’s Piglet award for best cookbook of the year. 


Her unique, Silk Road-inspired cooking has been featured in The New York TimesThe Wall Street JournalThe New YorkerBon Appétit, and on National Public Radio.  Louisa has cooked at notable restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. 


She recently created a menu of fresh, healthy Persian food for Café Nadery in New York. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, was a finalist for the IACP award. 

Louisa is heading to Iran this spring to research the country’s regional cooking styles, from the Caspian Sea to the Persian Gulf. This fall she’ll present a series of dinners based on her travels through. See Louisa’s upcoming events and watch her cooking videos at

Latest Recipes

Bittersweet Chocolate Cake with Prune Purée and Hazelnuts

Enjoy a naturally sweetened alternative to traditional chocolate cake. Pureed prunes are combined with melted chocolate, vanilla, and hazelnuts to form the base of this Bittersweet Chocolate Cake with Prune Puree and Hazelnuts. The cake batter is further sweetened with maple sugar before being combined with whipped eggs whites. Serve the finished cake with a dusting of powdered sugar or a dollop of whipped cream alongside some berries for the perfect chocolaty dessert.

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