Good Food
The Many Flavors of Senegal
Pierre Thiam is a chef, restaurateur and cookbook author. His new book, Senegal: Modern Senegalese Recipes from the Source to the Bowl , showcases his signature take on the flavors of his native homeland. Check out Thiam's recipe for Chicken Thighs with Red Palm Coconut Rice . Music: "Take It All Away" by Valerius
By Evan Kleiman • • 1 min readPierre Thiam is a chef, restaurateur and cookbook author. His new book, Senegal: Modern Senegalese Recipes from the Source to the Bowl, showcases his signature take on the flavors of his native homeland.
Check out Thiam's recipe for Chicken Thighs with Red Palm Coconut Rice.
Music: "Take It All Away" by Valerius
The full episode
6 of 8
Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat- 0:00Mark Bittman Says Farewell to the New York Times
- 7:47The Color of Food
- 17:18Jonathan Gold Reviews Garlic & Chives by Kristin
- 25:14Belcampo Meat Company, from Ranch-to-Table
- 33:57Inside the Butcher Shop
- 35:48The Many Flavors of SenegalYou’re reading this
- 44:31Market Report
- 51:40Eric Greenspan's Jewsagna
The full episode
6 of 8Mark Bittman's Farewell, Senegalese Food, Vertically Integrated Meat- 0:00Mark Bittman Says Farewell to the New York Times
- 7:47The Color of Food
- 17:18Jonathan Gold Reviews Garlic & Chives by Kristin
- 25:14Belcampo Meat Company, from Ranch-to-Table
- 33:57Inside the Butcher Shop
- 35:48The Many Flavors of SenegalYou’re reading this
- 44:31Market Report
- 51:40Eric Greenspan's Jewsagna