Q&A with Noreen
1. How would you describe your style of cooking and what inspires your menu choice?
My cooking style is vibrant, bold, and whimsical. I like to think of my food as globally inspired, deeply rooted in my Pakistani heritage, shaped by my time living in the Middle East, my Rhode Island upbringing, and my life now in Brooklyn, New York. Each of these places has influenced how I cook and eat. I love incorporating spice, layers, and texture into my dishes. I am a proud garnish girl and literally have zero restraint when it comes to dressing up a dish with herbs, spices, oils, salts, and of course, edible flowers. I’m all about the oomph and fully embrace a “more is more” philosophy. My approach to hosting could be described as abundant, generous, and a little chaotic at times. My menus revolve around food that is meant to be shared — big, unfussy platters for guests to dig into. I want people to eat, let go and enjoy, piling up their plates and coming back for seconds. thirds and fourths. Spring and summer are my absolute favorite seasons to cook in, it’s when I feel most inspired and in my element.
2. What is your approach to dressing the table?
I have a serious obsession with collecting tableware, it’s a bit of a problem, especially with limited NYC living space. I just can’t resist. Over the years, I’ve gathered so many incredible pieces from antique markets, my travels, thrift stores, flea markets, my parents, and more. I’m not into the whole matchy-matchy full dining set thing; instead, I’m all about mixing different patterns, colors, and materials — vintage floral plates, silver baroque platters, intricate glassware. I love layering lace tablecloths for texture and a lived-in vibe.
3. What do you like making for others?
I love putting together a spread of apps and small plates with dips, something fried, crudo, bread, and crudités. I relish the garnishing process and dips are a blank canvas for me to accessorize. I also love baking birthday cakes and desserts. My go-to is always some version of a cardamom cake with a seasonal fruit filling, nut toffee, and orange blossom frosting. No matter how many times I make it, it’s always a crowd-pleaser.
4. What do you like making for yourself?
When I’m cooking for others, I pull out all the stops. But when I’m cooking for myself, it’s
usually some version of a girl dinner pieced together after a long day. A lot of people don’t realize that for chefs and cooks, being cooked for is such a rarity. Honestly, if someone makes me a meal, no matter how simple, I’m pretty happy!
5. What is your favorite ingredient at the moment?
It’s been so cold in New York and it has me dreaming of something bright and refreshing. I love a super ripe, jammy Hachiya persimmon in the dead of winter.
6. What do you think is the most overrated ingredient?
Almond milk or basically any non-dairy milk. I’m a whole milk girlie all the way!
7. Do you have any words of wisdom/ encouragement for people who are scared of cooking but want to jump in?
I think cooking, like anything in life, takes practice to find your flow. There are times when I don’t cook for a while, and I feel so out of practice, it usually takes a few tries to get back into it. Start with a simple dish you love from a restaurant, dive into some obsessive recipe research online, and see if you can recreate it at home. I’m pretty sure you’ll feel a sense of accomplishment when you try and chances are, it will turn out pretty well. Cooking is all about rhythm and routine. Over time, you’ll build confidence and develop your own style, tweaking things to your taste and adjusting as you go.
