Experimenting with ingredients with limited kitchen gadgets, cook and food writer Andy Baraghani shares everyday recipes for the home cook. Photo by Graydon Herriot. Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. Environmentalist and author Paul Greenberg recalls fishing with his father but says the time has come to eliminate the “trophy catch.” Andy Baraghani takes lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook. Growing up in Gabon, Anto Cocagne had aspirations outside of homemaking and left Africa for France, touting the cuisine of the Sub-Sahara. Melvin Blanco, an oncology nurse, opened Juan & Nita’s Bagnet-Silog during the pandemic to feed frontline workers. Finally, it’s summer and that means mangoes at the farmers market.
From this Episode:
Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation.
12 min
Environmentalist and author Paul Greenberg recalls fishing with his father, but says the time has come to eliminate the “trophy catch.”
10 min
Andy Baraghani takes the lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook.
10 min
Photography and recipes intersect, setting the table for an array of African cuisines, in Anto Cocagne’s new book “Saka Saka: South of the Sahara — Adventures in African...
8 min
Melvin Blanco has made it a practice to feed frontline workers for free at Juan & Nita’s Bagnet-Silog, a restaurant he opened during the pandemic.
8 min
Chef Victor Munoz of Conservatory in West Hollywood shares how he uses Wong Farm’s Valencia Pride mangoes on the menu.
8 min
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