First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over.
In a “We Cooked It” section, we took on pureed chickpea soup by Martha Rose Schulman from New York Times Cooking. (Sorry, it’s behind their pay wall.)
We also talked about the many ways Indian cuisine has been appropriated through the years. Did you know mulligatawny soup was invented by the British? Joy made this version of the soup from Serious Eats (subbing soy curls for the chicken) and it was surprisingly delicious.
And Marisa shares a pro tip for freezing kale.
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