In her recent feature in the New York Times, Julia Moskin details easy projects for an afternoon in the kitchen. It's a do-it-yourself starter kit for everyone. Join us as we learn to make North African preserved lemons, Chinese Chili Oil, and Crème Fraîche!
Guest
Julia Moskin, food writer for the New York Times, cookbook author and restaurant critic.
above: nytimes.com, homepage photo: nytimes.com