Yotam Ottolenghi’s Big Flavors

Chef and restaurateur Yotam Ottolenghi chats about cooking soup
for his aging father, why he pours pancake batter with gochujang
over asparagus and how his sense of food presentation was
inspired by food stalls in Jerusalem. Plus, we hear from Rev.
Heber Brown III about the historical relationship between Black
churches and Black farmers; Bianca Bosker discusses the
everlasting reign of Cheerios in the breakfast world; and we
share our recipe for Slavonian-style Shepherd's Stew.


Get the recipe for Slavonian-Style Shepherd's
Stew: https://www.177milkstreet.com/recipes/slavonian-style-shepherds-stew


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