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Baking basics, Torture Orchard, Iranian food, sorrel

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Manage episode 479093895 series 2395608
Content provided by KCRW. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by KCRW or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

What baking beliefs can you do without?

  • Nicole Rucker rekindled her love for baking by tinkering with her favorite recipes and eliminating the fuss
  • Gabriela Glueck visits the "Torture Orchard," where California's nut trees are pushed to the brink so they can withstand the curveballs thrown by climate change
  • Nasim Alikhani spent decades working various jobs before realizing her calling — opening a restaurant to showcase the food of Iran
  • Evan Kleiman recalls the crazy ride of the 1980s LA restaurant scene with Francis Lam, host of The Splendid Table
  • Often overlooked among springtime greens, chef Dashiell Nathanson is anything but sorry to use sorrel in his cafe dishes

Sign up for our weekly Good Food newsletter!

  continue reading

844 episodes

Artwork
iconShare
 
Manage episode 479093895 series 2395608
Content provided by KCRW. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by KCRW or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

What baking beliefs can you do without?

  • Nicole Rucker rekindled her love for baking by tinkering with her favorite recipes and eliminating the fuss
  • Gabriela Glueck visits the "Torture Orchard," where California's nut trees are pushed to the brink so they can withstand the curveballs thrown by climate change
  • Nasim Alikhani spent decades working various jobs before realizing her calling — opening a restaurant to showcase the food of Iran
  • Evan Kleiman recalls the crazy ride of the 1980s LA restaurant scene with Francis Lam, host of The Splendid Table
  • Often overlooked among springtime greens, chef Dashiell Nathanson is anything but sorry to use sorrel in his cafe dishes

Sign up for our weekly Good Food newsletter!

  continue reading

844 episodes

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