Streams

3-Ingredient Challenge

Friday, November 01, 2013

Cookbook writer Rozanne Gold kicks off our three-ingredient challenge and explains how to make delicious dishes with just a handful of ingredients!

Guests:

Rozanne Gold
News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [8]

Vinny

Fresh fenugreek is "methi" in an Indian store. Pretty easy to find.

Dec. 06 2013 12:55 PM
Vinny

Fresh fenugreek is "methi" in an Indian store. Pretty easy to find.

Dec. 06 2013 12:38 PM
IMHO

[[Jeannie from nyc

Ms. Gold is really her own biggest fan isn't she?
Nov. 01 2013 12:49 PM]]

Yes. That probably has something to do with why she is on the radio and you are listening to the radio.

Nov. 01 2013 07:22 PM
Flora Rodriguez from NYC

pleas move the add under the options. I can scroll down to choose my audio player.
Thank you,
Flora

Nov. 01 2013 05:03 PM
Craig from West Orange, NJ

Ginger,
Carrot
Cashews.

Chopped and blended

Amounts vary according to taste and number of people you are serving.

This make a creamy, tangy sauce, dressing or marinate with a rich texture and great color, not to mention taste.

I've used this raw as a salad dressing, cooked it as a soup, or marinated fish or chicken in it and then roasted the fish or chicken.

Hope you give it a try,

Craig

Nov. 01 2013 01:04 PM
Lucas from New York, NY

Well, now I'm inspired to try to come up with a 3-ingredient recipe!

Nov. 01 2013 12:55 PM
Jeannie from nyc

Ms. Gold is really her own biggest fan isn't she?

Nov. 01 2013 12:49 PM
Amy from Manhattan

Yes, 2 L's in "allium."

Nov. 01 2013 12:45 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.