TIP OF THE DAY: Turning Bland Foods Into Flavorful Foods

Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
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FOOD 101: Empanadas

[1] Latin American empanadas are made in individual portions (photo courtesy Fairway | NYC). [2] Chicken empanadas (photo courtesy Good Eggs). [3] Galician and Portuguese empanadas are made as a whole pie and served in slices (photo courtesy Maria Lunarillos)   May 8th is National Empanada Day. Most Americans know empanadas as fried Latin American…
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TIP OF THE DAY: Celtuce, Stem Lettuce

It’s a happy day when we discover a new food. We discovered celtuce [photo #1] in our local Chinatown. There are a number of fruits and vegetables in Chinese cuisine that are unfamiliar to non-Chinese Americans. They move slowly into the hands of mainstream American chefs, and then trickle down to home cooks. One of…
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