Alon Shaya is having a moment—he’s just opened two new restaurants and published his first book. But his success wasn’t always a given. We chat about his circuitous path and the food he ate along the way. Also on this week’s show: Julia Turshen makes magic out of leftovers (tomato sauce becomes tomato soup); secrets to oven-poached salmon; four unexpected ways to use tahini; and Dan Pashman remembers Homer Simpson and food.
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