Home economics, nonstick pans, Middle Eastern dishes, and fish butchery

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In their latest cookbook “Bavel,” Ori Menashe and Genevieve Gergis share the recipes from the restaurant including Lamb Neck Shawarma. Photo by Nicole Franzen.

Chefs Ori Menashe and Genevieve Gergis pay homage to their Middle Eastern heritage in their sophomore restaurant cookbook, “Bavel.” In a year of hours clocked in the kitchen and embracing DIY projects, journalist Danielle Dreilinger traces the history of the surprising science behind the field of 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 Gillan Ferguson talks about melons with farmer Alex Weiser and Chef Sarah Hymanson of Kismet. Los Angeles Times restaurant critic Bill Addison heads south to Anaheim for Yemeni cuisine. 



Evan Kleiman