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Maria Zizka

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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.

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Labneh Dip
Article

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
Article

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
Article

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.
Edamame
Article

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
Article

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
Article

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
Article

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.
butter-unwrapped_900.jpg
Article

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.
anchovies.jpg
Article

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.
vanilla-extract-large.jpg
Article

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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