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Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.YummlyCustard, sponge cake, and coffee — tiramisù is about as classic as you can get with Italian desserts. It's made with soft, coffee-dipped cookies layered with a rich mixture of mascarpone cheese, sugar, and eggs, and topped with a dusting of cocoa powder. Though it's a celebrated dessert, trying to trace tiramisù to [its origins](https://www.eater.com/2016/10/24/13314196/tiramisu-history) won't give you concrete answers, but we do know three things: it is delicious, it is Italian, and the literal translation of 'tiramisù' is **not** "pick-me-up," despite what the internet tells you. However, this recipe can be considered a pick-me-up and with a little bit of background on this confection, you can whip it up so easily, you might consider yourself an honorary Italian for the day. ## Dessert Structure There are three major elements that make up tiramisù: the fluffy egg and cheese mixture (yes, this is a dessert!), the cookies, and the coffee. It's not hard to put it all together — this recipe is fool-proof; it only requires a few simple ingredients and the step-by-step instructions are easy to follow to complete it in 30 minutes. But if you're making tiramisù for the first time, it's helpful to be comfortable with a whisk and an electric mixer. ## Eggs And Cheese The eggs and cheese are transformed into a fluffy mousse-like layer to top the cookies. 1) First, the eggs are separated. 2) The whites are then whipped into foam and the yolks are whisked with sugar and gently heated over a double boiler (a heat-resistant bowl that fits over a pan of simmering water) to make a loose custard. 3) The cheese (mascarpone) is whipped to soften it. 4) The egg whites and the custard are then folded into the cheese. ## Ladyfingers If you're not familiar with ladyfingers, you're in for a sweet treat! Called 'savoiardi' in Italian, they are sponge cake cookies shaped to (kind of) resemble fingers. Made with just a few simple ingredients, they're fairly easy to make. [This recipe](https://www.yummly.com/recipe/Ladyfingers-1505090) makes about three dozen but to cut down on cook time for tiramisù, you can find ladyfingers at most grocery stores. ## Coffee Vs Espresso In Tiramisù Most traditional tiramisù recipes are made with Italian espresso, but you can use either coffee or espresso for this recipe. If you don't have an espresso maker but want the true tiramisù experience, strong coffee is best, but you can use decaf coffee if you want the flavor without the caffeine. This recipe calls for sugared coffee, so you'll need to add a spoonful of sugar to your brewed coffee or espresso. Some recipes you see for tiramisù call for instant espresso powder, but in this case, you'll need a full cup of coffee. ## Recipe Notes There is no one recipe for tiramisù — there are many ways to make it. Here are a couple of ways to make yours a little different. _Swap mascarpone for ricotta:_ If you don't have mascarpone cheese on hand, or prefer the flavor of ricotta, feel free to use that instead of the mascarpone. _Add zabaglione:_ Many tiramisù recipes call for zabaglione (zabaione or sabayon), which is kind of like custard made with marsala wine, egg yolks, and sugar, but it's a bit looser than custard — in Italy, people even use it like cream in their coffee. In the case of this recipe, you are making a crème anglaise which is zabaglione without the wine, so if you want to make it slightly boozy, you can add up to 1/4 cup of sweet wine to the egg yolks and sugar before combining everything with the mascarpone. _Mix in chopped nuts:_ To add a bit of texture, feel free to add in a 1/2 cup of chopped nuts to your mixture, and sprinkle over the top of your tiramisù. _Make it vanilla:_ For added flavor, add a teaspoon of vanilla extract to the cream mixture. Vanilla blends wonderfully with the ladyfingers and the mascarpone. ## Storing Tiramisù Tiramisù will keep well in the fridge for up to four days, but not much longer. The bubbles in the eggs will start to deflate and the ladyfingers can become slightly soggy after a few days so while the flavor deepens the longer you leave it, it probably won't hold its shape. ## Serve And Enjoy This dessert would be the perfect ending to a big Italian feast. Follow your pasta dinner with a cup of espresso and a serving of homemade tiramisù, or enjoy it for a holiday dessert. It's delicious all on its own.Food52This is not a soup for the faint of starch. It's basically cream of potato soup with dumplings in it. Rich and substantial and nourishing, it is nonetheless one of the cheapest and easiest ways I know of to feed a hungry horde, especially if they've been working or playing outdoors in the snow and cold and ice, like my Bavarian ancestors who emigrated here and became a dairy dynasty. I've been told that the recipe did not cross the Atlantic with my German side of the family; it is something they began making only after they settled in Wisconsin. The recipe for the soup portion is vaguely Gallic, like vichyssoise, but one of my cousins says the recipe is Russian and another says it's Polish. It deserves to become a more popular winter food. . .if only there weren't a dozen ways to spell and pronounce its name. We pronounce all the letters in the word, including the "k" and the "p," but most people keep those letters silent, and there are as many ways to spell "knipfla" as there are dumplings in the soup. So. . . the recipe's origins, its pronunciation and/or spelling are debatable, but you might also argue over whether milk has any business in this soup; or whether the potatoes belong in the dumplings, not in the body of the soup; or whether the soup and the dumplings should be cooked separately and should meet each other in the bowl, not in the pot. Sadly, none of us great-grandchildren wanted to continue the dairy business, but we do continue to "argue" about what to call, and how to make, this bowl of comfort. The chubby dumplings are chewy and dense, not light, airy pillows. Eat this often enough and you'll become that lovely term term of endearment, "my little dumpling." Ja?Food and WineThere are a few desserts I never pass up if they appear on a menu, and anything beginning with “sticky toffee” in the name has always fallen firmly in that category. Specifically, sticky toffee cake (or pudding, as it’s often called) is my kryptonite. The allure of warm toffee poured over date-enhanced sponge cake and served with vanilla custard or cream is too strong for my willpower to resist and far too satisfying to deny.What accounts for my fascination? A little digging suggests that the dessert made famous by British chef Francis Coulson at the Sharrow Bay hotel may in fact be Canadian in origin—which would explain my penchant for it given that I, too, am Canadian. The story goes that the dessert was initially made by Patricia Martin at her country hotel in Claughton, England, and later appeared as her contribution to a compilation of recipes published in 1971. Reports differ as to whether she learned the recipe from a Canadian friend or from two Canadian air force officers who stayed at her hotel.But I would love sticky toffee cake no matter where it originated. When the weather turns colder and I start planning for the holidays ahead, this spoonable sweet is everything I need in the dessert department. It’s easy to make for a crowd and undeniably decadent.I’ve recently taken to putting my own touches on the classic, giving the otherwise sweet and soft-textured dessert more dimension and depth. In addition to the traditional dates, I like to add chopped pears to the batter, where they cook down as the individual cakes bake, and I add miso to the toffee, which lends a salty savoriness that may sound gratuitous but exceeds expectations. My recipe serves 12, but you’ll be wishing you’d made a whole lot more.Food NetworkThis is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry! You can add other seafood, meats and vegetables. This is what the Tsai family ate.Food.comOkay I have to admit it, I’ve never tasted saffron. It is just one of those things I can not justify the price. Of course I am on a budget and have to save money where I can. That was how the recipe for Poor Man’s Paella came about. Also, Oklahoma is land-locked and seafood is pretty pricey so it found its way out of the dish too. Now this obviously is not traditional spanish paella. I am sure you can argue that it isn’t paella at all but I won’t go into a long rant about origins of words (I majored in English) or history and origins of dishes. So some will just have to agree to disagree with me. Regardless my family loves this and I am always looking for one-pot meals to cook. The only draw back for me is I am horrible with rice. I have no idea why,no matter what method I try, it ends up cooking wrong. I think the rice is out to get me… I can hear it now mocking me from the kitchen.Food.comThis is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New OrleansFood52My mom has French origins and always cooks in typical French style, but for some reason when she came to this country over 50 years ago she fell in love with American cream cheese. It's probably the only processed food she has in her kitchen even today, and she continues to pooh-pooh anything not French—except cream cheese. I've tried making this with goat cheese (French!), but it just doesn't come out the same. I recently asked my mom what she considers her "best recipe", and she said Leek Fillo—which she had just made a week earlier for the first time. What!? The best? "Oui! My meilleure recette!" I tried it, it was very good, but I still prefer the classic with spinach. My mom's recipes are notoriously difficult to pin down, as she changes them constantly and she isn't even sure what she puts in. You can make this with leeks instead of spinach, or mushrooms and onions, or just cheese. As long as you put enough butter and salt in, it's always a winner. - AlainBFood.comMulligatawny is a more recent addition to my soup collection, have yet to find a Mulligatawny Soup I didn't love! This recipe passed to me by a family member has become our favourite version of this old classic. So much so that this year it was added to our Christmas menu - along with the promise that I continue to make it year around.We have no idea as to the origins of this particular recipe or what if any changes have been made over the years. Although we know not the who or where of the recipe - am happy it found it's way to our kitchen!
