All You Can Eat: What’s in Your Pantry? Ingredients You Need to Cook the Food You Love
Curating a well-stocked pantry can feel like a never-ending grocery list. Where to draw the line between different types of oil or salt? And what about recipes from countries around the world, with ingredients you may use once and never again? For our next installment of All You Can Eat, our collaboration with the KQED Food Team, we talk to chefs and recipe magicians about how to make the most of your pantry space — whether in the cupboard or the freezer — and how to maximize your food budget without sacrificing the flavor and authenticity of the cuisines you love. Guests: Ali Slagle…
The skinny
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