Fishcake recipes are always handy, featuring ingredients from the pantry. In Malta, similar patties are also made with corned beef. I like to serve these with plenty of lemon and a salad of iceberg lettuce. They are also nice eaten cold and can be added to a platt Malti.
Even though transplants and visitors to Atlanta complain constantly about the Southern humidity and heat, my favorite memories as a kid are still from summertime in Georgia—from climbing rocks in backyard creeks and swimming in Lake Allatoona to walking through the dancing fountains in Centennial Olympic Park and, yes, sipping sweet iced tea on the porch. After camping out in Seward, Alaska, with a dear friend and colleague, I learned firsthand about sustainable fisheries—and got a taste of wild Alaskan salmon. I was hooked.
This recipe was inspired by my love of salmon and the hot weather of a Southern summer that calls out for cool comfort food. The smoked salmon is chilled, with refreshingly cold basil, mint, cucumber, and green onion added to the roll along with the noodles.
Serve with Rice and Tortillas, garnish with cilantro & lime
This recipe from Nick Leighton and Leah Bonnema–hosts of the hilarious etiquette podcast Were You Raised by Wolves–pretty much sums up everything we look for on our podcast The One Recipe.
It’s a recipe with provenance. It comes from Cathy Burgett, a cooking instructor at the legendary Tante Marie Cooking School in San Francisco where, while he was still in High School, Nick took evening and weekend classes. It’s a simple, and adaptable recipe, as Leah learned, when she swapped in blueberries for the cranberries. And it yields a sneakily fancy result because, according to Nick, everything feels more fancy when it’s upside down.
Parkin is a form of oatmeal gingerbread common to Yorkshire and other parts of England where oats were grown in abundance. Dark and treacly, parkin makes the perfect accompaniment to mid-autumn holidays like Bonfire Night – an occasion for which it is often made. Once baked, cover well and allow to mature and soften up for a few days before serving.
Gai mei bao is my favorite baked bun. There, I said it. I love a good pineapple bun as much as the next person, but I’m in the minority that enjoys a buttery, coconut-heavy cocktail bun a little more. Cocktail buns originally were created as a way for bakers to salvage day-old buns. The stale buns were ground into crumbs, then mixed with sugar and shredded coconut as a filling for fresh dough (like a“cocktail” of bakery leftovers). Nowadays, bakers make the filling fresh.
Indian cheese, known as paneer or chenna, is a delicacy that all Indians- particularly northerners-love. Its use in the preparation of savory dishes is limited, but the few dishes created with it are absolute masterpieces. The most popular, without doubt, is Matar Paneer--moist pieces of sautéed cheese with sweet green peas wrapped in a luscious red sauce bursting with the fragrance of spices and fresh coriander leaves. Matar Paneer, a classic North Indian dish, is popular with vegetarians and nonvegetarians alike. The flavor and texture of the paneer are of prime importance here. The cheese should be sweet and fresh-smelling; it should feel firm to the touch but not hard; it should be moist but not wet; and finally, its texture should be close and compact, not porous. (If the paneer is dry and too solid, the cheese pieces will taste hard and rubbery, and the sauce will not penetrate the paneer, leaving it with a bland taste. If the paneer is too wet and loose-textured, it will not hold its shape, but will fall apart while it is being fried, disintegrating into the oil.)
Sweet biscuits and gravy sounds like a gimmick, right? Well, there’s documentation of this dish being made as far back as the 1700s. It’s a fascinating example of how migration along the Appalachian trading route helped establish Indigenous Mexican influence on Southern cuisine.
Thickened in the traditional French way, warm, spicy, and faintly bitter Mexican chocolate ganache forms the “gravy” for raw-sugar-crusted biscuits. It’s great with any biscuit recipe really, though. The relationship of sugared biscuits to plain ones is very similar to that of pâte sucrée (sweet pastry crust) to pâte brisée (savory pie dough).
My grandfather loved this slightly sweet porridge for breakfast but used one stick of cinnamon instead of the Chinese five spice because the five spice was too spicy for his delicate palate. If you don’t have dried cherries, I’m sorry. You can use raisins or dates instead. I like big, juicy California flame raisins and/or Medjool dates if you can get them. I sometimes gild the lily by sprinkling a handful of chopped almonds all over the top.
There is no incorrect way to layer falooda, the milky, traditionally rose-flavored dessert beloved in India, Pakistan, and other parts of South Asia. Everyone has their own preference on how to stack the components—but agree that falooda is always best built in a tall glass. This dessert stars bouncy cubes of rose jelly suspended in rose syrup–sweetened milk over layers of tender corn vermicelli and chewy chia seeds. A crowning scoop of vanilla ice cream adds a creamy finish. With its beguiling mix of textures, the Royal Falooda belongs to a category of colorful, cooling desserts that appear throughout Asia which are hard to label but extremely easy to eat.