Episode description

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.

Get the recipe for Pearl Couscous with Chicken and Chickpeas: https://www.177milkstreet.com/recipes/pearl-couscous-with-chicken-and-chickpeas

This week’s sponsors:

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