For my cookbook "Better Baking," I took inspiration from my American Chinese upbringing for sweets like almond cookies and coconut mochi, but I can eat only so many desserts and rely on this savory recipe almost daily. I learned it from an auntie in my church community on the far east side of Los Angeles, where many families made some version of this dish. It evolved from Taiwanese dan bing, where egg is cooked and rolled into a thin, chewy dough. Flour tortillas, readily available in Southern California during my childhood and now everywhere, are an approximation -- not necessarily a close one but an ideal one for busy cooks. This is the simplest version, the one that comes together under 5 minutes for a satisfying meal when there's no time to cook. The egg can be cooked with stir-fried scallions and the wrap stuffed with crispy wontons, shredded lettuce and more seasonings, such as hoisin, sesame seeds and sesame oil.
Kati rolls began, the story goes, on the streets of Calcutta (now known as Kolkata), where Kahaani takes place. Meat kebabs were wrapped in flatbread and sold as an easy, portable meal. Kati means “stick” and refers to the skewer on which the kebabs were cooked. Since then, kati rolls have evolved beyond kebabs to encompass hand-held wraps with any number of fillings - India’s version of the burrito.
This is a classic dump-and-cook crock pot recipe.
It’s taco Tuesday! Or any day! Who wouldn’t overuse exclamation points?! I loved taco night when I was a kid, when it meant yellow cheese, seasonings from a packet, and machine-molded tortilla shells—essentially, an insult to all of Mexico in one convenient box. It is, of course, better to make real tacos with sweet fresh flour tortillas.
A common sight in Mexico, chorizo sausage infuses potatoes with its salty, spicy flavor for a hearty taco filler.