E104: How Immigrants Shape Society and Culture with Louisa Shafia - #MWL Ep. 35
Today’s guest on #MWL is Louisa Shafia. We talk about immigrants and food in Nashville, Iranian food, and racial and gender equity in food coverage. Louisa also talks about her book, “The New Persian Kitchen.” This is a public episode. If you would like to discuss this with other subscribers or get…
07: Chickpeas
You just can't go wrong with chickpeas! Knowing when to use dried chickpeas, canned chickpeas or chickpea flour is key, but having any one of those things on hand will get you at least halfway to dinner.
Hannah discusses her newfound obsession with falafel*, plus special guest Bryan Lee Weaver, c…
015 CC Louisa Shafia's Tips for Persian Home Cooking
Author of "The New Persian Kitchen," Louisa Shafia, joins us to talk about using seasonal ingredients in authentic Persian home cooking, and to share recipes for tahdig, traditional Persian rice, and lamb skewers.
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Episode 106: Passover with Louisa Shafia
Along with Easter and 420, today is part of Passover! On today’s episode, Sari and Jessie are joined by Louisa Shafia, author of Lucid Food and The New Persian Kitchen, who tells us all about traditional Passover meals and Persian cuisine! This program has been sponsored by Whole Foods Market. Toda…
Episode 225: Louisa Shafia, Lakh Lakh Persian pop
On today’s episode of THE FOOD SEEN, Louisa Shafia grew up Persian in 1970’s Philadelphia. Her father was Iranian; pomegranates, pistachios, and saffron were aplenty in their household. It wasn’t until working as a chef in San Francisco, that Louisa awoke the flavors of her heritage, recreating her…
455 - Louisa Shafia: cabbage
Chefs Dan Barber and Mario Batali and Botanical Garden staff Karen Daubmann and Annie Novak narrate an informative audio tour of The Edible Garden exhibition. Throughout the show, you can hear from celebrity chefs such as Michael Psilakis and Sara Moulton
Episode 154: The New Persian Kitchen
Persian food has always been known for it’s fresh, bright ingredients, and Louisa Shafia is here to highlight and update Persian cuisine with The New Persian Kitchen. This week on Eat Your Words, Cathy Erway calls up Louisa to talk about her family’s Iranian history, and the culture’s affinity for …
Fried and True
We are talking about fried chicken this week with Lee Brian Schrager and Adeena Sussman, authors of Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides, Food & Wine Magazine’s Ray Isle explores a re-imagined wine bottle and we look at rice through a Persian cook’s eyes wit…
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