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Restaurant City Guide: London

Welcome back to Gohar World's restaurant city guide! We're sharing our favorite food spots worldwide and, today, we're headed to London. Every other week, read up on the must-try meals...

Restaurant City Guide: Barcelona

This week, we're taking a beach trip to Barcelona as summer draws nearer. We love Barcelona for its art, architecture, and of course - tapas. It's a city that manages...

Restaurant City Guide: Cairo Part 2

Nadia is currently on a sourcing trip in Egypt - she's sampling linens, silver, and more local material for Gohar World's next collection. We asked her to send us a...

Restaurant City Guide: Cairo Part 1

Nadia shares her favorite spots from she and Laila's hometown: Cairo. One of our longest (and most important!) lists so far, we've decided to split up the Cairo guide into...

TABLE V: DROP 1

There is a magical day in spring where, all of a sudden, the farmers market shifts. An abundance of produce appears out of the ground, after many months of basically...

EAT Gohar

Introducing EAT Gohar. In the spirit of food and friendship, we’ve partnered with friends around the world to create a Gohar World pantry. EAT Gohar features Tinned Anchovies & Sardines...

Restaurant City Guide: Milan

On this week’s Restaurant City Guide, we’re headed to Milan. Milan is a Gohar World fave city – here we’ve hosted a dinner with Gucci, made 15-meter tarts, built egg...

Restaurant City Guide: Chicago

Gohar World friend Tim Mazurek was born and raised in Chicago. He is a food writer who, similar to Gohar World, frequently creates restaurant guides for the places he loves...

Restaurant City Guide: Seoul

Last November, the Gohar World team spent a busy week in Seoul working on our first international store at 10 Corso Como. We set up shop, hosted a dinner to...

Restaurant City Guide: Manila

Aside from its world-famous beaches, the Philippines is known for the incomparably kind and cheerful personality of its people. This culture is reflected in the country's restaurant scene - every...

Restaurant City Guide: Athens

This week's guide is dedicated to Athens, Greece as we've been dreaming of summer all through this cold and cloudy February. Kieran, our commercial director, took a trip to Athens...

Restaurant City Guide: Rio de Janeiro

This week, we have special guest Ignacio Mattos sharing his favorite food spots in the seaside city. Ignacio is behind some of the Gohar World team's best-loved restaurants in New...

Restaurant City Guide: Mexico City

For this week's guide, we have special guest Rafael Prieto sharing his restaurant selects in Mexico City. Rafael is an artist, designer, and long-time Gohar World friend and collaborator. All...

Restaurant City Guide: Alexandria

"Alexandria is one of my favorite cities - my best friend Hend and I like to take what we call "the pilgrimage" there once a year. We drive from Cairo...

Restaurant City Guide: Beirut

Rym Beydoun, founder and designer of Super Yaya, shares her favorite food spots in Beirut - a city close to her heart with a thriving culture of talented artisans. She...

Table IV

Welcome to Table IV: Gohar World’s latest tableware universe. Inspired by the sea and its coexisting creatures, the latest collection celebrates the harmony between all things weird and wonderful underwater.We’ve...

Potato and Corn Fritter with an Egg

  This was a total mismash meal based on what we had. A couple ears of corn, a potato and some eggs… so here we are. Enjoy.    Serves 6 ...

Tuna Confit

We eat a lot of tuna at the studio. Sometimes, instead of buying canned tuna, Laila gets fresh tuna steaks at the farmers market and confits a big batch. We...

Fiesta Salad

Studio Lunch is back! Here’s a salad with tomato, zucchini, basil and corn. I’ve always thought corn in salad is a little… tacky? But what is life if you don’t...

A Summer Plate

Now that we're in full summer swing, the farmers market is bursting with delicious produce. For us, it's now less about actual cooking and more about assembling things on the...

Spanakorizo but make it Swiss Chard

This is a take on Greek spanakorizo, except we used chard because that’s what we had. We like it room temp.    1.5 cup long grain rice, washed and drained ...

Table III

Beans, Greens, and Bottarga

This trifecta is one of our favorite Studio Lunches. We cook any type of greens from our fridge in a lot of olive oil until very soft, same for the...

Milk Poached Fish

We love poaching fish in milk. It's a simple and easy way to cook fish. Today we had hake, but you can use any white fish fillets. We served the...

Grilled Halloumi with Honey & Olive Oil

We loved having Rym of Super Yaya in New York for the launch of our summer basket collaboration. Today, she'll be heading back to Beirut to continue production. To celebrate...

Simple Asparagus Salad

It's peak asparagus season here in NYC, and when the vegetable is at its peak we like to eat it raw. This is a very simple salad, easy to put...

Fried Softshell Crab

Gohar World turned a year old yesterday and Laila had a baby last Friday, so there has been plenty of reason to party at the studio. Aaand it also happens to...

Pasta with Chickpeas

The weather in NYC has been all over the place. One day it feels like summer, and the next it's freezing cold again. This is a cozy dish that we...

Asparagus Velouté with Boiled Egg

  Asparagus is one of the first signs of spring at the farmer's market. We love all things asparagus - whether it's an asparagus-shaped tureen, or an asparagus soup to...

Green Rice

We make this rice often when we have leftover greens. This one has broccoli rabe, but nettles, kale, or spinach works well too. It has a Dr. Seuss quality to...

Mama Gohar's Lentil Soup

This is a lentil soup that Laila and Nadia's mom makes. It's pretty simple and requires very few ingredients. Laila always jokes that she learned to cook because her mom...

Tuna, Bean, Kale Salad

  This is an easy and filling salad to throw together. It's very simple and requires a few ingredients, but the result keeps you full for hours without weighing you...

Arroz Con Pollo

Every culture makes a version of rice and chicken. We had a bunch of leftover cooked chicken thighs, but you could use whatever chicken you have (bone-in is best). And...

Salt Cod With Beans

Today’s lunch was a nod to our producers in Portugal as Laila just got back from a production trip. It was great to connect with all the artisans and ateliers...

Egyptian Fish Sandwich

Fish and tahini sandwiches are a common lunch snack in Egypt. This is a take on the fish sandwich that Laila and Nadia grew up eating. When making any sandwich,...

Make Do Pasta

Today, the only vegetable we had in the fridge was mustard greens. The initial plan was to make a risotto, but when there was no rice, it became pasta. Studio...

Rice, Tomato, Egg

Almost every culture has a variation of rice and tomato (or ketchup). It's simple, satisfying, and a little nostalgic. Today Yukimi made rice and tomato (and egg) the Japanese way,...

Napa Cabbage Mille-Feuille Hot Pot

Laila is away in LA working on a special Gohar World project that we will announce soon! In the meantime, Yukimi made this cabbage dish for lunch and everyone was...

Potato Soup

Winter in New York has been unpredictable. It's freezing one day, and then feels like spring the next. Our beloved studio manager, Yukimi, felt under the weather today, so we made...

Confit Arctic Char

Today was a special studio lunch. Laila went to the market earlier and picked up things specifically for lunch. Usually, it's just a bunch of leftovers (no complaining!) but today...

Arrabbiata

Here is a spicy tomato pasta that we had today. Technically, this should be made with penne, but we didn't have any because Laila likes paccheri more and that's what...

Greens, Potato, Chickpea Stew

This is a vegetarian winter stew that can be made with any greens you have. We used mustard greens - it could also be spinach, chard, kale, etc. The potato...

Socca

This is probably part of the top 3 most common things that Laila eats at home. It is the perfect alone food. It requires basically just 1 ingredient, which is...

Cabbage Soup

It's cold in NYC, so Laila made a hearty cabbage soup that felt equal parts Alsatian / leftover studio lunch. It also feels like a cabbage / onion soup lovechild....

Rice with Rapini

This is a riff on spanakorizo, a Greek rice typically made with spinach. We had leftover rapini aka broccoli rabe, so that's what went in here. You could also use...

Greens, Anchovies, Polenta

We're back from the holidays and have been looking forward to Studio Lunch. This week, Laila had polenta leftover from home. Anytime she makes polenta, she doubles up on quantity...

The Mushroom Special

Today's lunch was very simple: pan-seared mushrooms with an egg yolk. A nod to how the Basque and Catalan cook mushrooms. Happy mushroom eating and holidays from the Gohar family....

Pasta With Potato

Who says pasta and potatoes don't go together? We love a carb on carb. I had this dish for the first time when I met my friend, artist Piero Golia,...

Spaghetti Bolognese

We had a lot of leftovers in the fridge from Thanksgiving - Laila made a very fancy terrine and had a ton of leftover ground meat. Feel free to just...

Tricolor Bento

Every once in a while, Yukimi will bless us with a Japanese studio lunch. This could be anything from a bento, to soba, or rice balls. She strikes when we...

Kale Pasta

We've been busy this week launching Table II and Gohar Old World so lunch has been super fast, but still delicious. This week we had a simple kale pasta for...

Table II

We are so excited to announce the launch of Gohar World Table II. Our universe is expanding, while celebrating the generosity, humor, and the spirit of the holidays. This collection...

Mujadara

This is a favorite Palestinian dish that we make when there isn't much around, and we fall back on pantry staples. We've been super busy at the studio with shooting...

Beans

Beans are important in Gohar World. You could say we're obsessed. It is our logo after all. Early in the pandemic, Laila sent out a bean recipe. Lots of people...

Lentil Stew

This sludgy lentil stew is the thing that my boyfriend and I cook the most at home. And, we're chefs, so we definitely know what we're talking about. Juuust kidding....

Gribiche

Sauce gribiche is a magic way to make leftovers new again. We use it in sandwiches, on braised vegetables, boiled potatoes, or cold meats, you name it - just gribiche...

Green Minestrone

This is a kitchen sink soup. All the greens in our fridge went in. Personally, I don't like tomato in soup (unless it's tomato-based). If you have other greens like...

BLT

We're still hanging onto summer, and one of the best things summer has to offer is the BLT. Well, BT's, because we didn't have lettuce. But studio lunch is all...

Fish Confit In Fig Leaf with a Lemon Squeezer

Last time, we couldn’t keep the Lemon Squeezers in stock for longer than a day. They’re finally back – complete with an upgrade featuring our bean logo etched on the wing. Buy one for...

How To: Three Summer Cocktails

As the days get longer and the heat of the summer intensifies, there is truly nothing better than an evening aperitif. Instead of indulging in a drink at your favorite...

Table I

Photography: Roe Ethridge  Stylist: Malina Gilchrist | Hair: Lucas Wilson | Makeup: Dick Page | Casting: Rachel Chandler - Midland Agency | Florist: Miguel Yatco  April 2022

Table I

Photography: Roe Ethridge  Stylist: Malina Gilchrist | Hair: Lucas Wilson | Makeup: Dick Page | Casting: Rachel Chandler - Midland Agency | Florist: Miguel Yatco  April 2022

How To: Three Summer Cocktails

As the days get longer and the heat of the summer intensifies, there is truly nothing better than an evening aperitif. Instead of indulging in a drink at your favorite...

Fish Confit In Fig Leaf with a Lemon Squeezer

Last time, we couldn’t keep the Lemon Squeezers in stock for longer than a day. They’re finally back – complete with an upgrade featuring our bean logo etched on the wing. Buy one for...

BLT

We're still hanging onto summer, and one of the best things summer has to offer is the BLT. Well, BT's, because we didn't have lettuce. But studio lunch is all...

Green Minestrone

This is a kitchen sink soup. All the greens in our fridge went in. Personally, I don't like tomato in soup (unless it's tomato-based). If you have other greens like...

Gribiche

Sauce gribiche is a magic way to make leftovers new again. We use it in sandwiches, on braised vegetables, boiled potatoes, or cold meats, you name it - just gribiche...

Lentil Stew

This sludgy lentil stew is the thing that my boyfriend and I cook the most at home. And, we're chefs, so we definitely know what we're talking about. Juuust kidding....

Beans

Beans are important in Gohar World. You could say we're obsessed. It is our logo after all. Early in the pandemic, Laila sent out a bean recipe. Lots of people...

Mujadara

This is a favorite Palestinian dish that we make when there isn't much around, and we fall back on pantry staples. We've been super busy at the studio with shooting...

Table II

We are so excited to announce the launch of Gohar World Table II. Our universe is expanding, while celebrating the generosity, humor, and the spirit of the holidays. This collection...

Kale Pasta

We've been busy this week launching Table II and Gohar Old World so lunch has been super fast, but still delicious. This week we had a simple kale pasta for...

Tricolor Bento

Every once in a while, Yukimi will bless us with a Japanese studio lunch. This could be anything from a bento, to soba, or rice balls. She strikes when we...

Spaghetti Bolognese

We had a lot of leftovers in the fridge from Thanksgiving - Laila made a very fancy terrine and had a ton of leftover ground meat. Feel free to just...

Pasta With Potato

Who says pasta and potatoes don't go together? We love a carb on carb. I had this dish for the first time when I met my friend, artist Piero Golia,...

The Mushroom Special

Today's lunch was very simple: pan-seared mushrooms with an egg yolk. A nod to how the Basque and Catalan cook mushrooms. Happy mushroom eating and holidays from the Gohar family....

Greens, Anchovies, Polenta

We're back from the holidays and have been looking forward to Studio Lunch. This week, Laila had polenta leftover from home. Anytime she makes polenta, she doubles up on quantity...

Rice with Rapini

This is a riff on spanakorizo, a Greek rice typically made with spinach. We had leftover rapini aka broccoli rabe, so that's what went in here. You could also use...

Cabbage Soup

It's cold in NYC, so Laila made a hearty cabbage soup that felt equal parts Alsatian / leftover studio lunch. It also feels like a cabbage / onion soup lovechild....

Socca

This is probably part of the top 3 most common things that Laila eats at home. It is the perfect alone food. It requires basically just 1 ingredient, which is...

Greens, Potato, Chickpea Stew

This is a vegetarian winter stew that can be made with any greens you have. We used mustard greens - it could also be spinach, chard, kale, etc. The potato...

Arrabbiata

Here is a spicy tomato pasta that we had today. Technically, this should be made with penne, but we didn't have any because Laila likes paccheri more and that's what...

Confit Arctic Char

Today was a special studio lunch. Laila went to the market earlier and picked up things specifically for lunch. Usually, it's just a bunch of leftovers (no complaining!) but today...

Potato Soup

Winter in New York has been unpredictable. It's freezing one day, and then feels like spring the next. Our beloved studio manager, Yukimi, felt under the weather today, so we made...

Napa Cabbage Mille-Feuille Hot Pot

Laila is away in LA working on a special Gohar World project that we will announce soon! In the meantime, Yukimi made this cabbage dish for lunch and everyone was...

Rice, Tomato, Egg

Almost every culture has a variation of rice and tomato (or ketchup). It's simple, satisfying, and a little nostalgic. Today Yukimi made rice and tomato (and egg) the Japanese way,...

Make Do Pasta

Today, the only vegetable we had in the fridge was mustard greens. The initial plan was to make a risotto, but when there was no rice, it became pasta. Studio...

Egyptian Fish Sandwich

Fish and tahini sandwiches are a common lunch snack in Egypt. This is a take on the fish sandwich that Laila and Nadia grew up eating. When making any sandwich,...

Salt Cod With Beans

Today’s lunch was a nod to our producers in Portugal as Laila just got back from a production trip. It was great to connect with all the artisans and ateliers...

Arroz Con Pollo

Every culture makes a version of rice and chicken. We had a bunch of leftover cooked chicken thighs, but you could use whatever chicken you have (bone-in is best). And...

Tuna, Bean, Kale Salad

  This is an easy and filling salad to throw together. It's very simple and requires a few ingredients, but the result keeps you full for hours without weighing you...

Mama Gohar's Lentil Soup

This is a lentil soup that Laila and Nadia's mom makes. It's pretty simple and requires very few ingredients. Laila always jokes that she learned to cook because her mom...

Green Rice

We make this rice often when we have leftover greens. This one has broccoli rabe, but nettles, kale, or spinach works well too. It has a Dr. Seuss quality to...

Asparagus Velouté with Boiled Egg

  Asparagus is one of the first signs of spring at the farmer's market. We love all things asparagus - whether it's an asparagus-shaped tureen, or an asparagus soup to...

Pasta with Chickpeas

The weather in NYC has been all over the place. One day it feels like summer, and the next it's freezing cold again. This is a cozy dish that we...

Fried Softshell Crab

Gohar World turned a year old yesterday and Laila had a baby last Friday, so there has been plenty of reason to party at the studio. Aaand it also happens to...

Simple Asparagus Salad

It's peak asparagus season here in NYC, and when the vegetable is at its peak we like to eat it raw. This is a very simple salad, easy to put...

Grilled Halloumi with Honey & Olive Oil

We loved having Rym of Super Yaya in New York for the launch of our summer basket collaboration. Today, she'll be heading back to Beirut to continue production. To celebrate...

Milk Poached Fish

We love poaching fish in milk. It's a simple and easy way to cook fish. Today we had hake, but you can use any white fish fillets. We served the...

Beans, Greens, and Bottarga

This trifecta is one of our favorite Studio Lunches. We cook any type of greens from our fridge in a lot of olive oil until very soft, same for the...

Table III

Spanakorizo but make it Swiss Chard

This is a take on Greek spanakorizo, except we used chard because that’s what we had. We like it room temp.    1.5 cup long grain rice, washed and drained ...

A Summer Plate

Now that we're in full summer swing, the farmers market is bursting with delicious produce. For us, it's now less about actual cooking and more about assembling things on the...

Fiesta Salad

Studio Lunch is back! Here’s a salad with tomato, zucchini, basil and corn. I’ve always thought corn in salad is a little… tacky? But what is life if you don’t...

Tuna Confit

We eat a lot of tuna at the studio. Sometimes, instead of buying canned tuna, Laila gets fresh tuna steaks at the farmers market and confits a big batch. We...

Potato and Corn Fritter with an Egg

  This was a total mismash meal based on what we had. A couple ears of corn, a potato and some eggs… so here we are. Enjoy.    Serves 6 ...

Table IV

Welcome to Table IV: Gohar World’s latest tableware universe. Inspired by the sea and its coexisting creatures, the latest collection celebrates the harmony between all things weird and wonderful underwater.We’ve...

Restaurant City Guide: Beirut

Rym Beydoun, founder and designer of Super Yaya, shares her favorite food spots in Beirut - a city close to her heart with a thriving culture of talented artisans. She...

Restaurant City Guide: Alexandria

"Alexandria is one of my favorite cities - my best friend Hend and I like to take what we call "the pilgrimage" there once a year. We drive from Cairo...

Restaurant City Guide: Mexico City

For this week's guide, we have special guest Rafael Prieto sharing his restaurant selects in Mexico City. Rafael is an artist, designer, and long-time Gohar World friend and collaborator. All...

Restaurant City Guide: Rio de Janeiro

This week, we have special guest Ignacio Mattos sharing his favorite food spots in the seaside city. Ignacio is behind some of the Gohar World team's best-loved restaurants in New...

Restaurant City Guide: Athens

This week's guide is dedicated to Athens, Greece as we've been dreaming of summer all through this cold and cloudy February. Kieran, our commercial director, took a trip to Athens...

Restaurant City Guide: Manila

Aside from its world-famous beaches, the Philippines is known for the incomparably kind and cheerful personality of its people. This culture is reflected in the country's restaurant scene - every...

Restaurant City Guide: Seoul

Last November, the Gohar World team spent a busy week in Seoul working on our first international store at 10 Corso Como. We set up shop, hosted a dinner to...

Restaurant City Guide: Chicago

Gohar World friend Tim Mazurek was born and raised in Chicago. He is a food writer who, similar to Gohar World, frequently creates restaurant guides for the places he loves...

Restaurant City Guide: Milan

On this week’s Restaurant City Guide, we’re headed to Milan. Milan is a Gohar World fave city – here we’ve hosted a dinner with Gucci, made 15-meter tarts, built egg...

EAT Gohar

Introducing EAT Gohar. In the spirit of food and friendship, we’ve partnered with friends around the world to create a Gohar World pantry. EAT Gohar features Tinned Anchovies & Sardines...

TABLE V: DROP 1

There is a magical day in spring where, all of a sudden, the farmers market shifts. An abundance of produce appears out of the ground, after many months of basically...

Restaurant City Guide: Cairo Part 1

Nadia shares her favorite spots from she and Laila's hometown: Cairo. One of our longest (and most important!) lists so far, we've decided to split up the Cairo guide into...

Restaurant City Guide: Cairo Part 2

Nadia is currently on a sourcing trip in Egypt - she's sampling linens, silver, and more local material for Gohar World's next collection. We asked her to send us a...

Restaurant City Guide: Barcelona

This week, we're taking a beach trip to Barcelona as summer draws nearer. We love Barcelona for its art, architecture, and of course - tapas. It's a city that manages...

Restaurant City Guide: London

Welcome back to Gohar World's restaurant city guide! We're sharing our favorite food spots worldwide and, today, we're headed to London. Every other week, read up on the must-try meals...