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.
Serves 2 as a main or 4 as a side
Chef Yia Vang of Union Hmong Kitchen in Minneapolis brings us his One, a recipe for a whole fish wrapped in banana leaves. This is a full-hearted family recipe as Yia, who grew up in Northern Wisconsin, spent hours fishing off the dock with his father. The recipe is simple. Based on quality ingredients with a gentle and aromatic method of steaming, you can use with any seafood. There’s nothing more impressive than unveiling this banana leaf-wrapped fish to company and serving it with his flavor-packed sauce, a squeeze of lime, and handfuls of fresh herbs.
Chef Hooni Kim, author of My Korea: Traditional Flavors; Modern Recipes, shares this building block recipe for traditional Korean fritters, jeon. Use this technique with anything you like - - from slices of tofu and mushrooms to fish or beef to sweet potatoes. Or start here with zucchini!
These are so over-the-top fantastical. I already told you unironically that sandwiches are my favorite food, and this right here is why. This Italian sub is soft and melty and rich and saucy and toasty. It is gorgeous to look at. It smells divine. You know instantly you are about to be a delighted eater. I want these on football days with giant piles of salty chips and freezing ice-cold Shiner beer. Voilà! Perfect game-day food.
My Ammamma used to say that you were already aged two on your first birthday, that wearing a bra really showed a lack of decorum, and that Jaffna’s famous crab curry should be cooked like meat. Look, we didn’t agree about everything, but on crab, or nandu, and I know everyone says this about their own granny, there just isn’t a greater authority. And of Sri Lanka’s hundreds of lovely curry recipes, Jaffna crab curry is widely regarded as our best.
I think I prefer this English version of pesto even to the classic Italian basil one. It’s lighter and more versatile. It’s good with pasta, on pizza, or just as flavoring for salad dressing, or indeed to serve with grilled chicken or lamb chops. Just about anything really!
INGREDIENTS
The savory taste of this lemon, butter, and white wine sauce with capers over fish has made it a melt-in-your-mouth favorite in our family. The secret addition of cornstarch to the flour really helps the light coating stay on the fish while it cooks. Where we live in South Florida there is a wide variety of snapper available, such as red, hog, mutton, and yellowtail. All are delicious, and if you don’t have access to those varieties, another mild, white, flaky fish will work nicely.