Alison Roman and Evan Kleiman team up to answer your burning Thanksgiving questions. Fuchsia Dunlop talks the canon of Sichuan cookery. Plus: an investigation of chamoy from Richard Parks III.
Thanksgiving hotline with Alison Roman
From this Episode:
Evan Kleiman and Alison Roman solve your Thanksgiving problems
If you’re hosting Thanksgiving this year, it’s not too early to start planning, especially if you’re determined not to repeat the burned turkeys and cold sides of...
Fuchsia Dunlop on the canon of Sichuan cuisine
Author and cooking teacher Fuschia Dunlop may be British by birth, but she found her soul on the other side of the world.
All about chamoy: Mexico’s beloved sweet, salty, and spicy flavor combo
For many native Angelenos, the mere thought of chamoy makes one’s mouth water. It’s Mexico’s fruity, sour, salty, savory, spicy flavor combination, most commonly presented...