Recipes
Appetizerd
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Mushi-Gyoza (Steamed Gyoza)
by：This was my favorite food growing up. My mom learned to make these in Taiwan where they were called shu mai. When we moved to Hawaii they became gyoza and took on a new shape. I usually make these with pork but you can make them with half shrimp and half pork, or chicken and shrimp or any combination of small farm animals and seafood you like.
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Afghan Dumplings with Lamb Kofta and Yogurt Sauce
by：This is a recipe from Afghan Cooking Unveiled, the blog I write along with Humaira Ghilzai. It comes from Humaira's mother, Jeja. Traditionally Aushak is made in community: families gather and assemble the dumplings. Then, everyone sits down to a delicious meal together. This dumpling is traditionally filled with something called gandana, which is in the onion family. Since gandana is hard to find, we use scallions instead. - Katie Morford
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Queso Fundido con Hongos
by：Typically when I enter a recipe for Food52, I make it, tweak it, and take it's picture before I post it. I have made this so often though that I can type it up without making it right now, though if time allows I will later in the week—after all, it's delicious!! Queso Fundido is often made with chorizo, but I find that to be a little greasy and heavy, so I make a vegetarian version with mushrooms and toasty nuts, and a hint of sweet from the currants. Also, if you can find huitlacoche (cuitlacoche) it is wonderful with this! It is available at Latin markets here in Texas but I am not sure of that is true elsewhere.
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Fig and Olive Tapenade
by：I love figs. I love olives. I always have a good supply of both on hand. I wanted a spread to go with crostini for an impromptu gathering one evening, and I went searching to see what I had in my pantry. I came out with a jar of Kalamata olives, a jar of big, green, pimiento-stuffed martini olives, and a box of dried Mission figs. Fifteen minutes later, I had this tapenade, and I still have people asking for the recipe.
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Variegated Spiced Latkes
by：With a decade of experimentation making latkes, my favorites are made from a combination of russet potatoes, sweet potato, parsnip, yellow onion and fresh ginger. I like the addition of fresh milled pepper and fennel. Peanut oil is best for frying these if you want that golden crunchy brown on the outside without such fear of charring. If you have allergies, you want to use a substitute oil with a high smoke point. Of course there is always schmaltz; I probably shaved years off my life using a goose fat version, for frying, while I lived in Germany, but I am staying away from that now. I also love serving these with sour cream and homemade applesauce. If you have kosher company, (or are kosher) you can't mix sour cream with the use of animal fat....so another good reason to stay away. - Sagegreen
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Heirloom Tomato and Lemon Mascarpone Tart
by：Inspired by the fresh fruit tart, this is a great way to showcase the beautiful colors and shapes of your heirloom tomatoes. Here I used a basic pie crust taught to me by my mother (with shortening), but you can use your favorite or ready made. - nannydeb
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Yoghurt & Spinach Dip, 'Borani Esfanaaj', in the Persian Manner
by：A borani is a cold yoghurt-based dish from Iran. But that is a bit of a boring piece of info, right? Well, apparently, it has been said that Poorandokht, the daughter of the Sassanian Persian King Khosrow Paravaiz, loved cold yoghurt-based dishes. When she was proclaimed Queen, the name Poorani was given to yoghurt-based dishes. Later on Poorani turned into Borani. I so do like to believe this story :) I love spinach and how it melds so well with yoghurt. This creamy appetiser is lovely with some lavash (flatbread from Iran) or some crisped-up-in-the-oven whole wheat pita bread. The combination of spinach, garlic, thick & creamy yoghurt, walnuts and mint, begs for a Pinot Gris from Alsace. Promise.
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Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette
by：Normally I pass over any dressing that requires anything more than a bowl and a whisk, but this dressing is well worth the extra dishes. Acidic, sweet, salty, crunchy, decadent, fresh- this salad hits all of the notes! I love how the acidic sweetness of the dressing complements the savory saltiness of the bacon. Pair the clean fresh flavors of the fennel and celery root with a combination of bitter and substantial greens and you will not be sorry you made the effort. This would be fantastic with duck or a big wedge of stinky cheese and served as an entree. - wanderash
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Crispy Gnocchi with Burrata & Tomato Confit
by：If you're looking for a no-hassle summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon! Note: These measurements are loose, so use what you have and adjust as preferred.
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Crispy Gnocchi with Burrata and Tomato Confit
by：If you're looking for a quick summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon! Note: These measurements are loose, so use what you have and adjust as preferred.