Sep 2, 2013
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 other "Cook Your Cupboard" queries. Listen to Louisa Shafia's advice and read more at NPR.org › (Photo Credit: Sara Remington)