This week we learn about how the food we cook, can tell the story of our ancestry and our history. We sit down with Yasmin Khan who travels, talks to people, shares a meal, gets the recipes for things like Zucchini and Feta Fritters and then walks away with a rich sense of what their real life is really like. Her new book is Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus. Then, we catch up with Reem Kassis author of The Arabesque Table who gives us a lesson on the history and evolution of Arab cuisine and brings us the amazing flavors of modern-day Arab food. Imagine chicken breasts stuffed with pistachios and greens or a bread pudding made of croissants and almonds and scented with cardamom!
Broadcast dates for this episode:
April 23, 2021 (originally aired)
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