Poised to open an all-day Middle Eastern cafe in East Hollywood, chefs Ori Menashe and Genevieve Gergis pay homage to their heritage in their sophomore restaurant cookbook, “Bavel.” After a year in the kitchen and embracing DIY projects, journalist Danielle Dreilinger traces the history of the surprising science behind home economics. TASTE editor Anna Hezel weighs in on the benefits of nonstick cookware. Australian chef Josh Niland approaches fish butchery with sustainability and suggestions on how to use every component of a fish. Market correspondent Ben Mims talks about flowering broccoli with Justin Peach of Anajak. Los Angeles Times restaurant critic Bill Addison heads south to Anaheim for Yemeni cuisine.
Home economics, nonstick pans, Middle Eastern dishes
From this Episode:
Lift the flavors of Middle Eastern cuisine with ‘Bavel’ cookbook
Chefs Ori Menashe and Genevieve Gergis are out with a new cookbook of recipes from their second restaurant, Bavel, where dishes are inspired by Palestinian, Moroccan,...
Beyond stirring and stitching: The women behind home economics
The women who pioneered home economics knew that a better home life would improve society. Danielle Dreilinger documents them in her new book, “The Secret History of Home...
Sticking around: The evolution of nonstick cookware
Nonstick cookware development has involved durability, dishwasher safety, and limiting the use of toxic chemicals. Anna Hezel tracks the history of nonstick technology in...
Scaling down the catch: Josh Niland on using every part of a fish
Australian chef Josh Niland would love home cooks to see fish as more than a sum of their fillets. His James Beard- nominated book, “Take One Fish,” teaches people to use...
Farmer's market find: Flowering yu choy for the perfect Thai wok dish
Second generation chef Justin Pichetrungsi is fusing Thai and Mexican flavors, and using flowering yu choy in a new wok dish at Anajak.