Lebanese cuisine, beer hiking, the return of Vespertine

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In Lebanon, foraged wild edibles play a crucial role in dishes such as salsify pilaf, wild chicory with yogurt sauce, eryngo tabbouleh, artisanal goat cheese, and salsify with qawarma (confit of lamb).

In Lebanon, foraged wild edibles play a crucial role in dishes such as salsify pilaf, wild chicory with yogurt sauce, eryngo tabbouleh, artisanal goat cheese, and salsify with qawarma (confit of lamb). Photo by Hana El-Hibri.

In a new cookbook filled with Lebanese recipes, Hana El-Hibri invokes the spirit of "mayylu," an invitation for visitors to pop in. Jo Flashman pairs Southern California hikes with microbreweries. Kitty Morse opens a tattered leather valise and uncovers a WWII journal from her French forbearers — with photographs and some very special recipes. Chef Jordan Kahn ushers in a new era at Vespertine. Gustavo Arellano weighs in on a proposed California law that would require folic acid to be added to masa. Finally, there's a new face at the farmer's market.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Gillian Ferguson, Elina Shatkin