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Katharyn Head in East Lansing, Mich., wasn’t sure how to use canned chop suey veggies, chickpea flour and rose water. So we called up Brooklyn-based chef and cookbook author Louisa Shafia for some advice. She offered some tasty Asian- and Persian-inspired suggestions. As a bonus, she also addressed pomegranate molasses — the subject of several other “Cook Your Cupboard" queries.Listen to Louisa Shafia’s advice and read more at NPR.org ›(Photo Credit: Sara Remington)