Apple pie, green almonds

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For Dr. Svetlana Davydov, whose Bukharian Jewish family hails from Central Asia, a Sukkot meal might include stuffed bell peppers and grape leaves, bakhsh (rice with beef and herbs), samsa (pastries stuffed with beef and squash), plov (rice pilaf with beef), and fried carp with garlic and cilantro.

For Dr. Svetlana Davydov, whose Bukharian Jewish family hails from Central Asia, a Sukkot meal might include stuffed bell peppers and grape leaves, bakhsh (rice with beef and herbs), samsa (pastries stuffed with beef and squash), plov (rice pilaf with beef), and fried carp with garlic and cilantro. Photo by Penny De Los Santos.

With only a week left until PieFest, baker Nicole Rucker shows us how to make a scrumptrilescent apple pie. From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table. When Karla Vasquez couldn't find an English-language Salvadoran cookbook that she loved, she created her own. After writing a book on Northern Thai food, Austin Bush explores the spicy, colorful cuisine of Southern Thailand. When soulful Southern restaurant Joyce opened in DTLA, LA Times restaurant critic Bill Addison had to check it out. Michael McCarty reflects on 45 years of success at his eponymous Santa Monica restaurant.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Gillian Ferguson, Elina Shatkin