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This week, we¡¯re turning peak-season produce into bold, flavorful dishes. First, we talk with Rick Mart¨ªnez, author of Salsa Daddy: Dip Your Way into Mexican Cooking, about transforming simple ingredients ¨C think tomatoes, onions, garlic, and chilis ¨C into salsas that sing. Rick explains why salsa is its own food group and leaves us with his family-inspired peach-and-pecan Salsa Tejana recipe. Then, we visit New York chef Sunny Lee of Sunn¡¯s, a restaurant devoted to banchan, Korea¡¯s iconic side dishes. Sunny teaches Francis how to elevate fresh vegetables into inventive, season-forward sides, including her recipe for Tahini Pickled Mushroom banchan.?
Broadcast dates for this episode:?
September 5, 2025 (originally aired)
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