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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This week on Milk Street Radio, we discover the backstreet cooking of Armenia, Georgia and Iran with Naomi DuGuid.
“We sit and sip tea together. That’s just magical — you know we don’t have a language, but we’re so appreciating that moment... there’s just this feeling... it’s a huge world but we can hold hands across the sea, across a table.”
Also, Fuchsia Dunlop joins us live at Milk Street; The New Yorker’s Adam Gopnik discusses ethical eating; we learn a better way to make stew; and, finally, we take your calls with co-hosts Christopher Kimball and Sara Moulton.