Recipes
Snack
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Chanterelle Toast With Apricot Chutney
by：There's a good reason why mushrooms on toast are so popular. It's the combination of chewy and crunchy textures that works so well together. This recipe kicks it up a notch using wild mushrooms and stone fruit for an interesting take on sweet and savory flavors. What sets chanterelles apart from earthy porcinis or morels is their fruity aromatic compounds. With a little imagination, you'll find they even smell like apricots. What's even more fascinating is that stone fruits are coming into season at the same time this fungus is fruiting. Coincidence? No. As unusual as it sounds, nature intended for these two ingredients to pair well together. In other words, umami-rich mushrooms and apricot chutney are a match in heaven. Pile them high on top toasted sourdough layered with whipped goat cheese, apricot chutney, and fresh arugula for a special meal.
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Dahi Toast
by：Out of all my mom’s greatest breakfast recipes, dahi toast is easily the most the beloved in our family. Imagine a tangier, spicier grilled cheese sandwich.
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Mulaku Bajji (Jalapeño Fritters with Mint Chutney)
by：Served with a mint chutney, these fritters have the perfect balance of textures and flavors: the spicy pepper against the cool mint yogurt, crispy and soft at the same time. It makes for an excellent tea time snack with a cup of hot chai. Tips: - If you'd like to make it less spicy, gently slit open the peppers and take out the seeds. Soak in cold water for a few minutes and then pat dry. - To check if your oil is hot enough, drop a little batter in. If it puffs up, you're ready to start frying. - If you'd like to "fancy it up," consider stuffing the peppers with either paneer or ricotta.
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Lamingtons
by：Lamingtons
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Green Tea Walnuts
by：Walking through the San Francisco Ferry Building one day, I saw a sign outside the Imperial Tea Court advertising "green tea walnuts." They were, unfortunately, sold out, but I had a tin of matcha (Japanese green tea powder) at home and I started scheming to make them myself. These are crunchy, rich, bittersweet, and quite sophisticated. The sugar here is an imprecise measurement, so feel free to adjust it up or down depending on how sweet or bitter you want your nuts to be.
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Coconut Spelt Scones with Blueberries
by：These crumbly, fragrant scones are extremely versatile—just add the fruit of your choosing and enjoy. They're also an excellent way to get rid of extra sourdough starter. If you don't keep sourdough starter on hand, buttermilk or kefir will do just as well. This recipe is a spelt/coconut variation of my Blueberry Sourdough Scones featured on WildYeastBlog.com in their biweekly Yeast Spotting showcase.
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Sweet & Spicy Calamari
by：The sauce is the star of this crowd-pleasing appetizer! Toss your fried calamari in the sauce or serve alongside -- either way it's sure to be a hit!! - SouffleBombay
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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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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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Cardamom Hot Chocolate
by：Restorative after being out in subzero temps. I used cardamom, but you could use any spice that struck your fancy.