All You Can Eat: What’s in Your Pantry? Ingredients You Need to Cook the Food You Love

Curating a well-stocked pantry can feel like a never-ending grocery list. Where to draw the line between different types of oil or salt? And what about recipes from countries around the world, with ingredients you may use once and never again? For our next installment of All You Can Eat, our collaboration with the KQED Food Team, we talk to chefs and recipe magicians about how to make the most of your pantry space — whether in the cupboard or the freezer — and how to maximize your food budget without sacrificing the flavor and authenticity of the cuisines you love.

Guests:

Ali Slagle, creator, the newsletter "40 Ingredients Forever" on Substack; author, the cookbook "I Dream of Dinner (so You Don't Have To)"; contributor, New York Times Cooking

Luke Tsai, food editor, KQED Arts & Culture

Linda Tay Esposito, chef; teacher, 18 Reasons, Milk Street Kitchen, and The Civic Kitchen - Esposito specializes in Southeast Asian cuisine

Viola Buitoni, author, "Italy by Ingredient: Artisanal Foods, Modern Recipes"

Sarah Kirnon, chef; former owner of Miss Ollie's

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