I suspect my daughter loves these pancakes more than she loves her father; if you add maple syrup, no wisp of doubt remains. All you need to add for the perfect Sunday morning is good coffee, the papers and the prospect of a good lunch cooked by someone else.
This dish brings together some rather unexpected flavors into a sweet, salty and fruity dish perfect for breakfast, brunch or large-batch family coooking. Pati Jinich shared it along with many wonderful cooking ideas when she joined us to answer questions from our listeners. Listen to full episode here.
When the idea for this popped into my head, I could almost taste it. It’s such a fine tumble of contrasting flavours and textures, and the sourness comes from the mango or the tamarind: you can never be sure of a mango until you taste it, so hold fire on finishing the dressing until you’ve tried the mango – add a little honey if it is unripe and sour; leave it alone if it is edging towards sweet. This is great with pea shoots in place of rocket [Ed. note: rocket is arugula], coriander rather than mint, a red onion instead of the shallot, and by all means cast pomegranate seeds over the top. Play with it as you like.
This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.
Sometimes I serve this with a little bowl of finely based unsalted nuts, and dip the cheesy exposed sides for extra flavor and crunch.
These scones are the perfect breakfast when you’re rich in overripe bananas but don’t have the time or patience for banana bread. They bake up fast and don’t need to cool before being eaten. Some of the butter might ooze out a little while they bake, but don’t worry. That just helps get the bottom extra crunchy.
When it’s the dead of winter and there are no fresh, vibrant berries or stone fruits to speak of (at least, not the type that hasn’t been shipped thousands of miles and has the “meh” flavor and price tag to prove it), baking can seem kind of dreary. There are only so many brownies and chocolate chip cookies a person can take. It’s then that apples and pears are the answer. Hearty with a long storage life, you’re bound to find a couple rattling around the fridge just about any time of year.
There’s a fine line between apple pie and this recipe. I’ll level with you—I’m not sure there’s a line at all. What it comes down to is how this item is found in Midwestern bakeries: on sheet pans the size of barn doors, slicked with icing, often called an apple slice or apple square, and eaten out of hand midday with no thought about it being dessert. So, this recipe being a pastry and not pie is a state of mind, is what I’m saying.
This cake is Hungarian in origin, but it’s also popular in parts of northern Serbia that were under Austro-Hungarian rule until the turn of the twentieth century. It’s commonly called Madjarska Palacinka Torta or Hungarian Pancake Torte. Our mothers and grandmothers would typically bake it for Sunday lunch because it’s so quick to make. The layers are somewhere between a pancake and a crêpe, and are sandwiched with various fillings. Almost always, there are walnuts, the most popular nut in the western Balkans. As my aunt used to say: “It isn’t a cake if it doesn’t have walnuts.”
Is there anything more fantastically homey than that most marvelous of soft-baked cookies, the snickerdoodle? The name is thought to have come from nineteenth-century New England, deriving from the word Schneckennudeln, a type of snail-shaped German cinnamon roll. Snickerdoodles are famously associated with the Pennsylvania Dutch and the Amish communities of Indiana, which explains how they made their way to the Midwest and have long been a homespun favorite here.