Digital producer Shefali Kulkarni:
While I was in Queens last weekend I went to the house of Sunny Kim, a sweet 73 year old Korean immigrant who is an expert home cook. She taught her first batch of students how to make authentic Korean vegetarian food. While shredding carrots I tried taking a close up shot of her shredding. She looked and me, laughed and then stuck the nub of the carrot in my mouth. I’m still trying to find that video (it might have been a photo) but I guess I kept filming after that and she began to share carrot nubs with the other students.
Here’s a link to our story "Learn authentic ethnic cuisine in an immigrant’s kitchen."
Do NOT read this if you’re hungry, especially for Mexican food. Chef Barbara Sibley grew up in Mexico City, but now runs La Palapa Cocina Mexicana in New York City. She’s fascinated by the roots of Mexican cuisine, and especially the role that convents played in its that cuisine’s development over time. Tune in later today to hear how mole became the mole we know. And get a recipe for stuffed poblano chile peppers!! (Photo Credit: Herminio Torres)
Above are our favorite boxes from the hundreds that professional pizza enthusiast Scott Wiener discovered while writing the book “Viva la Pizza – The Art of the Pizza Box.”
(Photos courtesy of melvillehouse)
You normally think of curry as an Indian dish — but it’s hugely popular in Japan, brought to the country aboard British naval ships back in the day.
On our website, New York chefs Harris Salat and Tadashi Ono share a recipe for “Battleship Curry.” Check it out here.
Photo Credit: Todd Coleman © 2013
Tomorrow we’re going to be talking about cider on our show. What’s your favorite cider recipe?
What special dishes are you preparing for Thanksgivukkah?