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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)
This time on Cook Your Cupboard, things are getting spicy. We take on saffron, which is actually the dried stigma of a saffron flower. “It’s exotic, it’s expensive,” says The New York Times columnist and cookbook author Mark Bittman, but “it should be used.”Listener Lennet Radke of Marshfield, WI, who submitted an unused jar of saffron from her pantry, got some ideas of how to use it from Bittman. And, as a bonus, he suggested some mouthwatering ways to work cardamon in to various dishes. Listen to Mark Bittmans’s advice and read more at NPR.org ›(Photo Credit: Clarkson Potter)
Ever heard of chow chow? Samantha Lunn of Chatanooga, Tennessee was slightly stumped by the pickled southern staple. For our latest Cook Your Cupboard radio segment, we challenged celebrity French Chef Jacques Pepin to come up with some delicious things to make with it. While we were at it, we also asked him about currants and pickled onions. (I hope you’re hungry.) Listen to Jacques Pepin’s advice and read more at NPR.org ›(Photo: Courtesy of Greg Habiby/KQED)
Chef, cookbook author, and culinary instructor Raghavan Iyer brings Indian flavors to three distinctly not-Indian ingredients in our latest Cook Your Cupboard radio segment. This time around TWO lucky cooks are in the “kitchen” with our chef: Victoria Dougherty, a family and consumer science teacher at Hudson High School in Hudson, NY, and one of her students, Jazmine Basher. They’re cooking up new ideas for Thai fish sauce, juniper berries, and mixed berry jam.Listen to Raghavan Iyer’s advice and read more at NPR.org ›(Photo Credit: TOP/Tate Carlson)
Author and self-described home cook Mollie Katzen lends her expertise in vegetarian cooking for the latest Cook Your Cupboard radio segment. Harrison Gowdy of Dayton, Ohio, has developed a reputation among friends and family of liking everything and wasting nothing — though sometimes she receives foods that stump her, like various Indian spices, guava paste and coconut oil. Katzen had a few suggestions.Listen to Mollie Katzen’s advice and read more at NPR.org ›(Photo Credit: Lisa Keating)
With a little help, your strange and surplus food could be dinner. NPR’s Morning Edition wants to help you Cook Your Cupboard.
London-based chef Yotam Ottolenghi lends his expertise in Middle Eastern and Mediterranean cuisine to NPR for the latest Cook Your Cupboard radio segment. The latest lucky submitter is Laurel Ruma of Medford, Mass., whose kitchen renovation project unearthed a collection of exotic ingredients: chickpea flour, harissa, and chia seeds. Ottolenghi came up with some mouthwatering suggestions.Listen to Yotam Ottolenghi’s advice and read more at NPR.org ›(Photo Credit: Keiko Oikawa)
British cookbook author Nigella Lawson joins NPR for the first radio segment of Cook Your Cupboard. In each radio piece, we’ll get chefs and other food experts to give advice to one lucky submitter: first up is Marcy Misner, who lives in the Upper Peninsula of Michigan. She sent in a photo of apple cider vinegar, almond milk and dried red beans, which Lawson calls a “very, very eclectic mix.”Listen to Nigella Lawson’s advice and read more at NPR.org › (Photo Credit: Hugo Burnand)