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Maria Zizka


Maria Zizka is a Berkeley-born food writer who has worked on "The A.O.C. Cookbook," "Where Chefs Eat," and "This Is Camino." She is currently writing the Sqirl cookbook.

Labneh Dip

Cooking from the World Pantry: Labneh

Labneh is a Middle Eastern cheese that has an ultra-creamy, thick texture and a pleasingly tangy flavor. It is also surprisingly simple to make at home.
Tonkatsu: Fried Pork Cutlet

Cooking from the World Pantry: Panko

The Japanese breadcrumbs known as panko are remarkably crunchy and don’t absorb much oil, making them ideal for frying. So grab your ingredient of choice and in a few short minutes you’ll have a summer dinner that doesn’t require turning on the oven.
Blistered Shishito Pepper and Soft Cheese Toasts

Cooking from the World Pantry: Blistered Shishito Pepper and Soft Cheese Toasts

Most shishito peppers are mild and sweet, with nearly the same level of heat as a bell pepper, but occasionally a rogue one will be fiery enough to surprise you. This quality only makes shishito peppers all the more fun to enjoy during summertime.

Cooking from the World Pantry: Edamame

Edamame are the immature pea pods of the soybean plant and have a long history in Japanese, Chinese, and Korean cuisines where they are sometimes placed on the table as a communal first course. This recipe is one way to recreate that experience at home.
Hibiscus Flower Spritz

Cooking from the World Pantry: Hibiscus Flower Spritz

Agua de jamaica is a sweetened tea made from hibiscus flowers and has a tart flavor that can be especially refreshing on a hot day. Therefore, to celebrate the start of summer, Maria Zizka came up with a hibiscus flower cocktail.
Soba Noodle Salad

Cooking from the World Pantry: Soba Noodles

Soba noodles, traditionally made from freshly milled buckwheat flour and water, are commonly served two ways: boiled and then chilled, with a flavorful sauce on the side, or served hot in a bowl of dashi-based broth.
whole-grain sorghum

Cooking from the World Pantry: Sorghum

Small, round sorghum seeds are used to make gluten-free beer and are also ground to flour for all kinds of gluten-free cooking and baking.

Cooking from the World Pantry: D.I.Y. Butter

Fresh butter needs nothing more than a crusty loaf of bread and perhaps a sprinkle of flaky salt. Making your own and getting creative with it is simple.

Cooking from the World Pantry: Bagna Cauda

Though the anchovies are small and take up little room in the pantry, they come packed with big flavor.

D.I.Y Vanilla Extract

Vanilla extract is an expensive pantry staple. A tiny bottle of it is likely the most valuable spice you keep in your cupboard, unless you’ve got a stash of saffron.
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