Love in the Afghan Kitchen: Dumplings, Faloodas and Chaar Masalah


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Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana. Plus, we sample Cajun seafood from the coast of Louisiana with chef Melissa Martin; Adam Gopnik waxes poetic about New York’s greenmarkets; and we make a dish inspired by Palestinian maftoul.

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247 episodes