louisa shafia

Katharyn Head in East Lansing, Mich., wasn’t sure how to use canned chop suey veggies, chickpea flour and rose water. So we called up Brooklyn-based chef and cookbook author Louisa Shafia for some advice. She offered some tasty Asian- and Persian-inspired suggestions. As a bonus, she also addressed pomegranate molasses — the subject of several otherCook Your Cupboardqueries.

Listen to Louisa Shafia’s advice and read more at NPR.org ›

(Photo Credit: Sara Remington)