Hanukkah and Aleppian Cuisine; Imitation Crab Meat; Jonesin' for Soda

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We trawl for imitation crab meat, bite into Hokusai’s farmed raised bluefin tuna and pair favorite take-out foods with wine. Plus, we get wild with game, bake buche de Noel and jones for soda. Then, we hanker for smoked barbecue ribs and celebrate Hanukkah and Syrian Jewish cuisine. Finally, we get inspired by green eggs and ham.

Fish broker Mike Zalke shells imitation crab meat, while Jeff Nitta of Hokusai bites into farmed raised bluefin tuna and Stacie Hunt pairs favorite take-out foods with wine. Chef Josiah Citrin gets wild with game, Jenna Turner bakes buche de Noel and Peter van Stolk joneses for soda. Jonathan Gold hankers for smoked barbecue ribs and author Poopa Dweck celebrates Hanukkah and Syrian Jewish cuisine. Plus, chef Rick Moonen gets inspired by green eggs and ham and Laura Avery finds what's in season in the Market Report.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Thea Chaloner, Candace Moyer, Connie Alvarez, Holly Tarson