The New American Kitchen

A Collection of Recipes Celebrating the 20th Anniversary of The Paul & Daisy Soros Fellowships for New Americans

The New American Kitchen

Editors Eric Chung, Nikka Landau & Brette Warshaw Editorial & Documentation Committee Michelle Kuo, Lindsey Osimiri, Nina Shen Rastogi & Julie Zhu

Not every day will you find a cookbook that includes a recipe for melon-seed soup, ghormeh sabzi stew, and shrimp malai curry, along with pickle soup, mushroom-pork dumplings, and stuffed plantains.

But this is not just any cookbook.

In honor of the 20th Anniversary of the Paul & Daisy Soros Fellowships for New Americans, this cookbook gathers recipes from cultures and civilizations around the world—a commemoration of New Americans told through the food that makes us whole.

Every recipe in this collection is a contribution of a member of the Paul & Daisy Soros Fellowship community, and just like with every fellow in the Fellowship, each recipe offers its own unique background, flavor, and perspective. The cookbook also includes photographs, stories, and reflections to provide a window into the lives beyond our fellows to their families and loved ones, cooking in times of both happiness and heartbreak, and to their memories before and after immigrating to the United States.

On the one hand, the preparation of food highlights the differences among us, from the variation in ingredients and tools to the methods of cooking and presentation.

On the other hand, this preparation represents one of humans’ most basic functions shared among all people around the world. This cookbook attempts to accomplish the same duality: celebrating the diversity of cultures in our community while bringing everyone together under one roof. Instead of presenting the recipes in a traditional book, we attempt to create an experience reminiscent of recipe boxes many of our families keep on their kitchen counters—a box enriched by every individual card but also by the collective of all of the cards together. In one way, this is a quintessential American cookbook; in another, it is anything but.

Perhaps we can call it a “New American” cookbook.

Design & Principal Photography Isometric Studio Food Prep & Styling simplyjenwong

PDSOROS.ORG

Heidi Boutros Gesch / Class of 2008 / Egyptian

Egyptian Falafel TA ’ AMEYA Recipe Origin Egypt

Serves 10–12

Heidi Boutros Gesch Class of 2008

2 ¼ lbs dried split fava beans (sold at Middle Eastern grocery stores) soaked in water overnight, rinsed, and drained 2 medium yellow onions, diced 1 head garlic, peeled and minced 2 bunches flat-leaf parsley, stems removed 3 bunches cilantro, stems removed 3 tsps salt ½ tsp black pepper ½ tsp cumin ½ tsp ground coriander ¼ tsp chili powder (optional) 3 eggs 1 ½ tsps baking powder 1 cup sesame seeds ½ – ¾ cup neutral oil + fresh vegetables, pita, and/or rice, for serving (optional) Special equipment Food processor

Egyptian Falafel 1. Mix the fava beans, onions, garlic, parsley, cilantro, salt, pepper, cumin, coriander, and chili powder (if using) in a large bowl. Working in small batches, chop the mixture in a food processor.

(If you wish to freeze any of the mixture to serve at a later date, you can freeze batches in thirds at this point and do the remainder of the steps once the mixture is thawed.) Transfer the chopped mixture to a large bowl.

2. Add the eggs and baking powder; mix to combine.

3. Shape the mixture into small, round patties. It is helpful to wet your hands with water occasionally while shaping the patties to keep them from sticking to your hands. Sprinkle one or both sides with sesame seeds.

4. Heat the oil in a large skillet over medium-high heat. Gently place the patties in the hot oil and fry on each side until golden brown, approximately 3 to 5 minutes. Transfer to a plate lined with paper towels. Serve on a salad, in a pita with fresh cucumbers and tomato, over rice, or just by themselves!

Recipe Origin Egypt

Molokhia

/ Heidi Boutros Gesch Class of 2008

Serves 6–8

Growing up, my mom cooked a mix of American and Egyptian food for our family, and molokhia made a frequent appearance on our dinner table. For a while, we even grew the molokhia plant in our backyard in Dallas, and I can remember my mom spending hours picking off the leaves and finely chopping them.

My mom loves molokhia so much that we would often joke about how she even liked eating molokhia with watermelon (not a combination I would recommend!). She introduced it to my niece and nephew when they were babies, and now she makes it for my 18-month-old son.

Ingredients for the molokhia 2 cups chicken stock 1 14-oz bag frozen minced molokhia (usually available at Middle Eastern/Mediterranean grocery stores; common brands include Teama, Cold Alex, Silva, and Montana), defrosted 1 ½ heads garlic, peeled and finely chopped + neutral oil + salt, to taste + ground coriander, to taste

Ingredients for the red meat in tomato sauce 3 tbsps butter or oil 1 med yellow onion, diced 3 lg cloves garlic, finely chopped 2 lbs stew meat or other red meat of choice, cut into bite-sized chunks (tender cut suggested) 2 tsps salt, plus more to taste ¼ tsp black pepper ¹⁄8 tsp cinnamon 3–4 8-oz cans tomato sauce + a pinch red pepper flakes or paprika (optional)

Note: Molokhia is an acquired taste for some and has a somewhat slimy consistency similar to cooked okra.

For the molokhia 1. Heat the chicken stock in a medium pot over medium-high heat until simmering. (You can increase or decrease the amount of chicken stock depending on how thick you like the molokhia.) Add the molokhia, stir to combine, and lower the heat to medium-low. Heat the mixture until tiny bubbles form on the surface, but make sure it does not boil. Continue stirring. Have a lid ready next to the pot for step 3.

2. In a separate pan, heat the garlic and 3 tbsps to ¼ cup of oil over medium-low heat. The garlic should be completely submerged in oil. Add salt and ground coriander and sauté, stirring frequently, until soft and slightly yellow, about 7 minutes.

3. Quickly add the garlic to the molokhia mixture and cover the pot immediately, even if some garlic is left in the pan. Leave covered for 1 minute. Add any remaining garlic that was left in the pan, as well as salt and ground coriander to taste. As soon as small bubbles begin to rise to the surface, remove from the heat. Set aside. Anything you do not intend to eat within a few days can be frozen.

4. We typically serve the molokhia mixed with rice and the red meat cooked in tomato sauce. The meat can also be served with just rice or dipped in a hearty bread.

For the red meat in tomato sauce 1. Heat the butter or oil in a large pan over medium-low heat. Add the onions and garlic and sauté until yellow and translucent. Add the meat gradually, browning in small portions and then adding more to be browned. Cook in batches if needed; do not crowd the pan. Continue adding meat and stirring until all the meat is fully cooked. Season with salt, pepper, cinnamon, and red pepper or paprika, if using.

2. Add the tomato sauce one can at a time, adding water as needed to get the sauce to your desired thickness.

Make sure there is enough sauce to cover all the meat. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 15 minutes.

If I wrote about yam in simple words, ( just boil with salt and serve with oil) if I tell you of the many ways (roasted or fried potage or steamed pounded or grilled) Yam is the symbol for Igbo alpha-beta of a tongue in the sacred text the other half of power Oh, to hold the knife and the yam!

Nneoma Nwogu / Class of 2004 / Nigerian

now if I call you and you answer, yo in the courtyards within the brick front house and cl where spaces are swept clean for c battling boys gather to see who can consume a smoking hot tu with an unflinching gaze and fiery Cough or let a speck fall on that hallowed ground you lose to whoops and groans, and pledge to roast another day besieged with thoughts of when to steal and how to stuff the yam to cut a boy to earth or down a size. a trojan horse!

Ji-Mbaise

It is the libation to earth—god of harvest, giver of th to those just beyond ensconced in the crowd that spirit-human vibration Igbo-ness, which formed like a bone inside me, creating at once solidity and tender this steadfast trunk bearing the branches of my multiplicity.

yam & egg sauce — ji na akwa stew

In the beginning In the beginning ‘twas a word ‘twas a word seeming like seeming ‘I am’ like ‘I am’ a little sweet a little on the sweet inside on the inside rough on the rough outside on the outside but now, isbut thenow, roadis the road to the old days to the with old my days father with my father between the between city I called the city home I called home and the teeming and the ancestral teemingtown ancestral town It is the feast It isand thethe feast place and the place Iri Ji Iri Ji —the new yam —thefestival new yam festival if you readifclosely you read closely —the yam eating —the yam festival eating festival in essence,in the essence, harvestthe harvest and in thatand particular in that town particular town we called itwe called it Ji-Mbaise Ji-Mbaise Mbaise being Mbaise the town being the town it meant Mbaise it meant yam Mbaise yam because it was because not just it was anynot yam just any yam it was Ji-Mbaise it was Ji-Mbaise the sound of thethe sound phrase of the phrase demandeddemanded a full mouth a full mouth bursting like bursting lit gunpowder like lit gunpowder it felt rooted it felt androoted strongand strong in our Catholic in ourhome Catholic home August 15 August 15 is a feast day is a feast day only known only as known as Ji-Mbaise.Ji-Mbaise.

It is the night It issplit the night wide open split wide open spilling thespilling daylight the out daylight out of foreign-made of foreign-made generatorsgenerators forcing theforcing dense darkness the denseofdarkness the rainforest of the rainforest to draw back, to draw enfolding back, in enfolding itself in itself the soul-force the soul-force of kinsfolkof kinsfolk carried in the carried chatter in the chatter of twilightof creatures, twilight drums creatures, booming drums booming at the retreat at the andretreat all and all that is left that of the is dead left of the dead is silence is silence as elders gather as elders in greeting gather in greeting Igbo Kwenu!

Igbo Kwenu!

Kwenu!

Kwezuenu!

Kwenu! Kwezuenu! fists crossing fistsfists crossing at the fists wrists at the wrists

titled canestitled gently canes touching, gentlyhead touching, to head head to head and bare-chested and bare-chested men wrestle men at the wrestle square at the square muscles dancing muscles fordancing young women for young watching women watching while wives while and mothers wives andofmothers husbands of cook husbands cook and feed and andsing feedand andrevel singin and therevel feastin the feast Ji-Mbaise Ji-Mbaise it is the village it is the children villageplaying children playing with their with city cousins their city in cousins compounds in compounds in the market in the place, market where place, theywhere mimicthey mimic the masquerades the masquerades who, out ofwho, nowhere out of nowhere break off into break sprints, off into chasing sprints, thechasing children thewho children who dare come dare out come out to watch them to watch them and followand them follow — them — then stop then stop to dance for toadance frightened for a frightened child child who’d sought who’d thesought crook of the safe crook kindred of safe hands kindred hands the enormity theof enormity their size ofin their movement, size in movement, now a marvel now a marvel Ji-Mbaise Ji-Mbaise it is the palm it iswine the palm and Stout wine and Stout Guinness and Guinness Star and Star even Fantaeven and Coke Fanta and Coke and also inand the also shadows, in the shadows, the Kai-Kaithe in Kai-Kai tin cans in tin cans in pursuit of in the pursuit yam,of the yam, roasted and roasted servedand with served red palm withoil, red palm oil, steamed insteamed light butinspicy lightfish butsoups, spicy fish soups, concocted concocted in ngwongwo, in ngwongwo, a kind of gumbo a kind of gumbo and for theand frailfor fairies the frail fromfairies the city, from the city, plain fried plain with egg friedsauce. with egg [there sauce. is [there is always something always something for the madness for theinmadness all of us]in all of us] Ji-Mbaise Ji-Mbaise it is teenage it boys is teenage stealing boys stealing tube-shaped tube-shaped types types jostling to jostling roast them to roast over them open fires over open fires for the winner for the of the winner name ofduel, the name duel, and then twisting and then pointed twisting knives pointed through knives the through tube, the tube, to fill the hole to fill with theground hole with hotground ose hot ose —If I call you —Ifand I call you you answer, and you you answer, lose. you lose. if you call me, if you and call I tell me,you and I tell you “you call and “you you call answer,” and youI win. answer,” I win.

ote about yam

ple words, il alt rve l) you many ways d or fried or steamed ed or grilled)

mbol for Igbo beta of a tongue sacred text her half of power hold the knife e yam!

/ Class of 2004 / Nigerian

now if I call you and you answer, you roast in the courtyards within the brick front house and clay kitchen line where spaces are swept clean for combat battling boys gather to see who can consume a smoking hot tube with an unflinching gaze and fiery tongue.

Cough or let a speck fall on that hallowed ground you lose to whoops and groans, and pledge to roast another day besieged with thoughts of when to steal and how to stuff the yam to cut a boy to earth or down a size. a trojan horse!

Ji-Mbaise It is the libation to earth—god of harvest, giver of the yam to those just beyond ensconced in the crowd that spirit-human vibration Igbo-ness, which formed like a bone inside me, creating at once solidity and tenderness this steadfast trunk bearing the branches of my multiplicity.

Yam & Egg Sauce JI NA AKWA STEW Recipe Origin Nigeria

Serves 2

Nneoma Nwogu Class of 2004

For the yam ½ West African white yam + salt, to taste For the egg sauce ¼ cup olive oil (can substitute coconut oil, if preferred) ½ small red onion, finely chopped ½ large red bell pepper, cut into medium-sized pieces 3– 4 medium-sized Roma tomatoes, cut into medium-sized pieces 1 tsp thyme 1 tsp freshly ground black pepper 1 tsp dried basil (or a few leaves of fresh basil) ½ Maggi cube (optional) 2 eggs, beaten + salt, to taste

Yam & Egg Sauce 1. Slice the yam into 4 slices, each around 1-inch-thick. Peel the skin off of each slice and rinse the peeled slices to remove any residue.

2. Place the slices in a saucepan and add enough water to fully cover. Add a dash of salt and bring to a boil over high heat. Continue to boil until the yam is cooked through, around 5 to 10 minutes.

To see if the yam is cooked, poke a slice with a knife or fork; it should be able to pierce through the yam easily. Remove from the heat and drain. Keep the pan covered to retain the moisture until ready to be served.

3. Heat the olive oil in a saucepan over medium heat. Add the onions and peppers and sautĂŠ for about 45 seconds. Stir in the tomatoes, thyme, pepper, basil, and the Maggi cube (if using) and cook, stirring, for 4 to 5 minutes. Pour in the eggs, and let sit for a few seconds to allow the mixture to set. Stir to incorporate the eggs into the sauce. Season with salt to taste and simmer for 30 to 45 more seconds. Serve with a cup of preferred herbal tea. (Rooibos or ginger tea is recommended.)

Nri a biala! Let’s eat! (Literal translation: food has arrived!)

koshary

Koshary is a staple that is quintessentially Egyptian and famous all over Egypt. You can find it at restaurants, street vendors, or at your best friend’s home.

Although the components are simple (rice, lentils, macaroni, fried onions, chickpeas, and a spicy tomato sauce), they come together to give a wonderful combination of flavors, textures, and aromas that will keep you coming back for more. Even with such few ingredients, every household and restaurant has their own little twist on this classic dish, so feel free to get creative in putting your own touches on the recipe!

Adel ElSohly / Class of 2009 / Egyptian

Koshary Recipe Origin Egypt

Serves 1–2

Adel ElSohly Class of 2009

½ cup brown lentils 1 cup pasta shells, elbow, or ditalini 1 15-oz can tomato sauce 4 large cloves garlic, minced ½ tbsp vinegar 1 large onion, coarsely chopped, plus ¼ cup finely chopped onions 1 cup basmati or jasmine rice 1 tbsp butter 1 14-oz can chickpeas, drained and rinsed + salt + black pepper + cumin + olive oil + red pepper flakes and/or cayenne pepper + vegetable oil, for frying

1. Bring 2 cups of water to a boil over medium-high heat. Add the lentils, cover, and simmer until cooked through, about 30 minutes. Add more water if the pan begins to dry out.

Drain, reserving the water in a separate bowl or measuring cup, and set aside. You’ll need 2 cups of the lentil water; if the amount after draining is less than 2 cups, add water to bring the final volume to 2 cups. Season the lentils with salt, pepper, cumin, and olive oil.

Set aside.

2. Bring a separate pot of water to a boil over high heat, and season with salt. Cook the pasta according to the box’s instructions. Drain and season the noodles with a little salt and olive oil.

Set aside.

3. Heat ½ tbsp olive oil in a skillet over medium heat. Add the tomato sauce and the minced garlic. Cook until the mixture is fragrant and has begun to thicken slightly. Stir in the vinegar and season with salt, black pepper, and red pepper flakes or cayenne pepper to make the sauce as spicy as you want. Set aside.

4. Heat another skillet with a generous amount of vegetable oil over medium-high heat. Add the coarsely chopped onion and fry, stirring every few minutes, until golden brown. Transfer with a slotted spoon onto a plate lined with a napkin to drain. Season immediately with salt. (This is the trick that keeps the fried onions crispy.)

5. Heat ½ tbsp olive oil in a large saucepan over medium heat and sauté the finely chopped onions until fragrant. Add the rice. Stir in the butter until melted and the grains of rice are evenly coated. Add the reserved lentil water. Season with salt, black pepper, and cumin, and bring to a boil. Once almost all of the water is absorbed, reduce the heat to low and cover the pot.

Simmer until the rice is cooked through, which typically takes 10 to 15 minutes. Add the cooked lentils and stir gently to combine.

6. Serve the lentil rice in a large bowl and top with chickpeas, macaroni, tomato sauce, and fried onions.

For much of my youth, I really hated Nigerian food. I would complain whenever my mother would remind me that there was rice and stew at home when I asked for McDonald’s.

At the time, I was desperately trying to prove to myself and others that I belonged in America by rejecting all vestiges of my Nigerian heritage.

Lindsey Osimiri / Class of 2016 / Nigerian

meat pie meat pie

Despite my misguided patriotic Despite my misguided patriotic rebellion, there was still one Nigerian rebellion, there was still one Nigerian dish that could make my mouth dish that could make my mouth water: meat pies. Perhaps it was because water: meat pies. Perhaps it was because they were somewhat of a delicacy they were somewhat of a delicacy to me; my mother never made them at to me; my mother never made them at home, so I could only get them at home, so I could only get them at relatives’ houses or catered functions. relatives’ houses or catered functions.

Or perhaps it was because it is one of the more Westernized Or perhaps it was because it is one of the more Westernized dishes in the Nigerian canon. Perhaps the most likely dishes in the Nigerian canon. Perhaps the most likely reason of all is because, as a young child, I most desired simple reason of all is because, as a young child, I most desired simple tastes, like the sweet and savory combination of dough and tastes, like the sweet and savory combination of dough and spiced beef. No matter what the reason was, my love of meat spiced beef. No matter what the reason was, my love of meat pies was unwavering. pies was unwavering.

Most frequently, I would get my meat pie fix while visiting my Most frequently, I would get my meat pie fix while visiting my cousins. Every time we would go over to their house for a cousins. Every time we would go over to their house for a holiday, my Aunt Mary would set the kitchen table buffetholiday, my Aunt Mary would set the kitchen table buffetstyle and overflowing with food. There would be platters style and overflowing with food. There would be platters of pounded yam, soup, stew, jollof rice, puff-puff, and, in a nod of pounded yam, soup, stew, jollof rice, puff-puff, and, in a nod to the country we now lived in, freshly made potato salad. to the country we now lived in, freshly made potato salad.

I only had eyes for one dish, though: meat pies. Since I was in I only had eyes for one dish, though: meat pies. Since I was in charge of my own plate, I would politely take a piece of charge of my own plate, I would politely take a piece of chicken (to appease my mother), and then several meat pies. chicken (to appease my mother), and then several meat pies.

During the course of the party, I would usually sneak back During the course of the party, I would usually sneak back downstairs to have one or two more. By the end of the night, downstairs to have one or two more. By the end of the night, I would be sure to have eaten enough meat pies to satiate I would be sure to have eaten enough meat pies to satiate myself until we (meat pies and I, of course) would meet again. myself until we (meat pies and I, of course) would meet again.

Now, more than a dozen years later, I no longer harbor such Now, more than a dozen years later, I no longer harbor such antipathy toward the cuisine of my homeland. Today I antipathy toward the cuisine of my homeland. Today I crave all kinds of Nigerian food, from hearty, tomato-y chicken crave all kinds of Nigerian food, from hearty, tomato-y chicken stew to set-your-mouth-aflame goat pepper soup. But there stew to set-your-mouth-aflame goat pepper soup. But there is and will always be a fond place in my heart for the simple is and will always be a fond place in my heart for the simple food of my youth: meat pie. food of my youth: meat pie.

Even my mother knows it—every time I come home to Texas, Even my mother knows it—every time I come home to Texas, she has a few frozen for me from the last Nigerian party she she has a few frozen for me from the last Nigerian party she went to. went to.

This recipe is adapted from my Aunt Mary’s recipe, as This recipe is adapted from my Aunt Mary’s recipe, as well as an online recipe from a popular Nigerian cooking well as an online recipe from a popular Nigerian cooking blog, 9jafoodie.com. Enjoy! blog, 9jafoodie.com. Enjoy!

Lindsey Osimiri / Class of 2016 / Nigerian

Meat Pie Recipe Origin Nigeria

Serving Size 10–12 five-inch meat pies

Lindsey Osimiri Class of 2016

For the dough 5 cups (600 grams) all-purpose flour, plus more as needed 2 ½ tbsps sugar ½ tsp salt 11 oz (approximately 300 g) cold margarine 2 tbsps milk 3 large eggs, separated 2 to 6 tbsps ice-cold water For the filling ¾ lb ground beef ¼ cup chopped red onion 1 ½ cups cubed carrots 1 ½ cups cubed potatoes 1 Knorr, Maggi, or other bouillon cube 1 ½ cup water 1 tbsp flour ½ tsp curry powder

1. Prepare the dough: Whisk together the flour, sugar, and salt in a large mixing bowl. Add the margarine and cut into the flour with a pastry cutter or 2 knives until the mixture resembles sand, with no pieces of margarine larger than a small pea. In a separate bowl, whisk together the milk and 2 eggs. Pour the egg-milk mixture over the flour-butter mixture and stir with a spatula until just combined. Now, for the fun part: add cold water, 1 tbsp at a time, and mix by hand until the mixture comes together. The dough will be moist, but it should not be sticky or wet. Cover the bowl and refrigerate for at least 30 minutes.

2. While the dough is chilling, prepare the filling. Heat a large skillet over medium heat and add the ground beef and chopped onion. Cook, stirring, until the beef is browned. Add the carrots, potatoes, and bouillon cube to the skillet along with 1 cup of water. Stir until combined, then cover the skillet and simmer until the potatoes are fork-tender.

3. In a separate bowl, whisk together the flour, curry powder, and ½ cup water to make a slurry.

This will thicken the filling while also keeping it moist. When the potatoes are ready, add the slurry, mix well to combine, and simmer for an additional minute or 2. Remove from the heat and let cool.

4. When you are ready to begin preparing the meat pies, heat the oven to 350°F. Cover a clean surface and a rolling pin with a thin layer of flour. Remove the dough from the refrigerator and roll it out to a thickness of about Ÿ inch. Use a bowl or other round device to cut 5-inch circles out of the dough. If you have leftover dough after cutting out the circles, roll it out again to the same thickness and cut additional circles.

5. Spoon 1 heaping tbsp or more of filling onto each dough circle. Fold the dough over the filling to form a half circle. Seal the edges by pressing them together with your fingers, and then crimp the edges using a fork. Once your pies are filled, whisk the last egg in a small bowl to make an egg wash. Brush a thin layer of egg wash over each of the pies for a golden-brown finish.

6. Bake the meat pies for 20 to 25 minutes, or until golden brown. Enjoy!

Recipe Origin Kenyan-Indian

Tuska Cake

/ Prabhjot Singh Class of 2005

Serves 12

This dish reminds me of my childhood in Nairobi and trips to Mombasa in Kenya. I think the dish has its origins there—my mother wasn’t sure. She said that she received the recipe from a Ismaili friend, who said that she traced it back to the Arabic trading history along the eastern Horn of Africa. My family has been in this region for over a century, and we never lived through the trauma of partition in South Asia, which cleaved apart communities that coexisted for centuries (not without challenges). Nevertheless, our community in Nairobi was a mix of South Asians, Kenyans, and some international expats who had come to work at the insect research institute where my father was first hired as an artist. I would make this recipe with my mother, and in the process, I learned that I enjoyed baking. Sometimes origin stories, like for this recipe, are hazy, and are instead replaced by the memories that are created in its making.

Ingredients for the base 8 oz all-purpose flour 4 oz melted butter 1 ½ tsps sugar 1 ½ tsps cold water

Ingredients for the filling 4 tsps butter 8 tbsps sugar 2 tsps golden syrup 2 tsps milk 2 tsps all-purpose flour 8 oz roasted cashews

1. Heat the oven to 350°F. Let the butter sit until at room temperature.

2. Make the base: Combine the flour, butter, sugar, and cold water in a large bowl until a dough forms.

Cover the bowl and hold in the refrigerator for 10 minutes.

3. Make the filling: Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar, syrup, milk, flour, and cashews, stirring after each addition.

4. Remove the base from the refrigerator, and press into a baking dish (use a smaller pan for a thicker cake, or a larger pan for a thinner cake). Pour the filling into the base and spread evenly. Bake for 10 to 15 minutes until the filling is light brown but not too caramelized. Let cool, slice into pieces, and serve.

boiled yams with onions & pepper sauce — ji la ayo la ose

Nigerian cuisine is filled with yam recipes: fried yams, boiled yams, porridge yams, and pepper-soup yams, among others. As relatives recall it, I’ve been a champion of each variety of the dish as long as they can remember. Here in my law school apartment I have some yams stashed underneath my cupboards at this very moment—some things never change.

My grandmother’s famous boiled yams were one of the highlights of our frequent, long, and winding trips into the family village each year. Scrappy young boys with faces drenched in palm oil, mouths and fists full of yams—sovereigns for a day.

Uzoma Orchingwa / Class of 2017 / Nigerian & American

Uzoma Orchingwa / Class of 2017 / Nigerian & American

Boiled Yams with Onion & Pepper Sauce JI LA AYO LA OSE Recipe Origin Nigeria

Serves 4–5

Uzoma Orchingwa Class of 2017

1 puna yam (around 700 grams) 4 tbsps palm oil 2 large onions, diced 2 tsps red pepper flakes 1–2 Maggi bouillon cubes or Knox vegetable cubes + salt, to taste

Boiled Yams with Onion & Pepper Sauce 1. Peel and slice the yams into 1-inch-thick pieces. Rinse and place in a large pot, and fill the pot with water to cover. Season with salt. Bring to a boil over high heat and cook until the yams are moist and soft. Drain.

2. While the yams are cooking, heat the palm oil in a second pot. Add the onions, red pepper flakes, cubes, and a pinch of salt. Stir to coat the onions in the oil and cook until moist and caramelized. Season with salt to taste.

3. Serve the yams and onions in separate dishes.

melon–seed soup — egusi soup

Egusi soup evokes delicious Sunday lunches, as well as festive times from my childhood. Because my parents created a very warm and welcoming home, relatives, friends from church and elsewhere, and neighbors tended to repose to our home after Sunday church services.

Before I was old enough to participate in the cooking, my mom and siblings cooked enough pounded yam and egusi soup to feed over a dozen or more people. (I took over the cooking in my teens.) By mid Sunday afternoon, our kitchen was filled with the smell of luxuriant egusi soup, a culinary connective tissue for my family and our community of family and friends.

That connective sense deepened when we had parties. Egusi soup was cooked over a wood fire in large cooking pots. By the time the cooking started, our house was a beehive of activity, and by the time the cooking ended, the party itself began.

Oluwaseun Ajayi / Class of 2003 / Nigerian

Melon – Seed Soup EGUSI SOUP Recipe Origin Nigeria

Serves 2

Oluwaseun Ajayi Class of 2003

½ cup canola or any cooking oil ½ medium onion, chopped 1 lb smoked turkey, cooked beef, or a combination of both ¹⁄³ cup ground or smashed crayfish 2–3 medium tomatoes, chopped 3 garlic cloves, minced 3–4 cups beef stock 1 cup ground egusi 2–3 cups spinach (I use frozen spinach) + cooked yams, for serving

Melon – Seed Soup 1. Heat the oil in a heavy saucepan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the smoked turkey or beef and crayfish; sauté until the crayfish are cooked through.

2. Stir in the tomatoes and garlic. Add 1 to 2 cups of beef stock and bring to a boil.

Reduce the heat to a simmer and cook for 5 minutes. Add the ground egusi and simmer for 10 minutes, adding beef stock to reach your desired consistency. Throw in the spinach and simmer for 4 to 5 minutes. Season with salt to taste. Serve warm with yams or an accompaniment of your choice.

It began with a mother.

My mother was born in a place that does not exist anymore.

Because no airplane could take us through time and revolution to the Iran of her memory, because the only time she took her daughter to the Caspian Sea, we couldn’t jump in, my mother shared it all with me through her mesmerizing stories:

Lilian Mehrel / Class of 2013 / Kurdish-Persian & Hungarian-German-Jewish

cucumber & tomato salad — shirazi salad

How her How Kurdish-tribal-leader her Kurdish-tribal-leader father father rode hisrode horse histhrough horse through a villagea village and felland for her fell young for hermother, young mother, washingwashing PersianPersian carpets carpets in a river; in ahow river; herhow her mothermother plantedplanted orchards orchards of hybrid of hybrid fruit and fruit theand ten the children ten children had to eat had to eat all the experiments, all the experiments, sour or sour sweet; or sweet; how herhow grandmother her grandmother gave mygave mother my mother secret walnuts secret walnuts and saidand shesaid wasshe herwas her favorite,favorite, and sheand believed she believed her until her she until she passed away passed and away theand identical the identical stories stories came out. came Where out. there Whereisthere darkness is darkness over herover country, her country, my mother my mother pointedpointed to the stars to the made starsofmade stories of whose stories whose light reaches light reaches past their past lives. their lives.

Across the world, Acrossmy thefather world, grew my up father in Munich, grew upGermany, in Munich, Germany, where stonewhere lions that stone once lions cast that shadows once cast over shadows dark speeches over dark speeches still live in the still city’s live center, in the city’s a home center, that anever homefelt that like never his. felt like his.

His parents were His parents Hungarian-Jewish were Hungarian-Jewish survivors who survivors lost their who lost their past familiespast andfamilies made a new and made life where a newthey life could. whereTheir they could. Their trauma marked trauma my marked father’s my childhood, father’s like childhood, the timelike he the wastime he was rooting for arooting Germanfor soccer a German team soccer when his team mother whensnapped his mother snapped the television the offtelevision and told him off and he wasn’t told him a German. he wasn’tConfused a German. Confused and ashamed, and heashamed, shouted that he shouted he was. that My father he was. grew My weary father grew weary of the lingering of the shadows, lingering like shadows, the timelike the the chief time of the the hospital chief of the hospital where he was where a physician he was amade physician anti-Semitic made anti-Semitic comments. comments.

That was theThat day was he decided the dayto hestart decided anewtoinstart the anew UnitedinStates. the United States.

My parents raised My parents me with raised their mestories with their in Miami. stories Like in Miami. all Like all stories, theystories, were best they shared were over best shared a meal. over We’ve a meal. had one We’ve had one dining tabledining since Itable was born. since IThree was born. citiesThree and nearly citiesthree and nearly three decades later, decades it is still later, the table it is still wethe gather table around we gather to share around to share stories. My mother, stories. My always mother, looking always for beauty, lookingplucks for beauty, freshplucks fresh flowers for the flowers table—sometimes for the table—sometimes just some mint justfrom somethe mint from the garden, which garden, she also which usesshe to also makeuses tea.to Her make stories tea. today Her stories today are filled with arefascination filled withfor fascination her work,for onher new work, cognitive on new cognitive and psychological and psychological findings. Myfindings. father shares My father his thoughtful shares his thoughtful takes on the takes state of onthe theworld state of today. the world He is atoday. modern-day He is a modern-day philosopherphilosopher at heart. at heart.

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Iran Mytoparents Israel. overlap My parents where overlap cucumbers, where cucumbers, tomatoes, and tomatoes, onions meet and onions lemon,meet olivelemon, oil, andolive salt. oil, and salt.

I bring my love I bring of vegetables my love oftovegetables the table, as to someone the table, who as someone who can’t eat much can’t else. eatMy much brother else. My brings brother his ketchup. brings his ketchup.

We also share We our also stories, sharemostly our stories, joking mostly around. joking My idea around. My idea of heaven is the of heaven four ofisusthe around four of our ustable, around with oura table, meal with a meal that lasts forever that lasts because forever we’re because laughing we’re toolaughing much to too eat.much to eat.

Lilian Mehrel / Class of 2013 / Kurdish-Persian & Hungarian-German-Jewish

Cucumber & Tomato Salad SHIRAZI SALAD Recipe Origin Middle East

Serves 4

Lilian Mehrel Class of 2013

4 Persian cucumbers or 1 large English cucumber (this kind of cucumber has edible skin and does not have large seeds), peeled in stripes if desired, chopped into bite-sized pieces 4 tomatoes (heirloom or vine), chopped in similar sizes as the cucumber A handful each of quartered and halved cherry and grape tomatoes (can substitute for 1 tomato type, but the smaller tomatoes will add sweetness) ½ small sweet Vidalia onion (or red, spring, or white onion), thinly sliced and chopped (to cut the bite of raw onion, let sit in red wine vinegar for 20 minutes or so, then drain the liquid) 1 lemon (or lime), juiced Roughly 3 tbsps extra-virgin olive oil + sea salt, to taste (use larger crystals for texture) + herbs such as a handful of chopped dill, chives, cilantro, or parsley (optional). You can also add a thinly sliced radish and/or orange bell pepper for added color and flavor.

Cucumber & Tomato Salad Note: This salad pairs beautifully with Persian rice and khoreshes (stews), with creamy hummus, or with any dish that could use a side of brightness and acidity. It can be made more substantial with the addition of cooked chickpeas, fava beans, butter beans, or cannellini beans tossed into the salad. There might be hundreds of versions of this colorful simple salad, so whatever ways you can combine tomatoes, cucumbers, fresh herbs, and citrus to create your own family staple, please enjoy! This recipe is inspired by chef Samin Nosrat’s (my cousin’s) recipe for Shirazi salad.

Gently combine the chopped cucumbers, tomatoes, onion, half the lemon juice, and half the oil into a large bowl. Season with salt to taste and toss to coat the salad evenly. If adding herbs, dress them separately in the remaining oil and lemon juice, season with salt, and sprinkle on top of the salad to serve.

hummus

Hummus has long been a staple throughout the Mediterranean region and beyond. My father, who grew up in Israel and was fond of saying that garlic is the spice of life, was an enthusiast. He half-jokingly referred to this as our “secret family recipe,” with the pickle juice providing both flavor and mystique.

Whenever our family was invited to a potluck, the food processor would come out and the kitchen would start to smell of garlic. Since those were the days before you could get hummus in grocery stores, at least in North Carolina, I’m pretty sure there were many for whom my dad’s was the first they ever tried—setting them up for a lifetime of disappointment.

Allon Kedem / Class of 2004 / Israeli, Romanian, & Canadian

Allon Kedem / Class of 2004 / Israeli, Romanian, & Canadian

Hummus Recipe Origin Middle East

Serves 6

Allon Kedem Class of 2004

1 heaping tsp tahini 2 cans chickpeas, drained and rinsed ¼ cup lemon juice 4–8 cloves garlic, depending on how brave you are ¹⁄³ cup extra-virgin olive oil + cumin + paprika + cayenne + pickle juice (preferably Claussen brand) + pita, celery, carrots, etc., for serving Special equipment Food processor Garlic press

Hummus 1. Add the tahini to the food processor, along with about 3 or 4 times as much pickle juice, and blend. Slowly add the chickpeas, blending along the way until smooth. Add the lemon juice and blend until combined. Blend in a little more pickle juice until the mixture is about the desired consistency.

2. Press in the garlic and cover the top layer of the hummus with a thin powder of cumin (don’t be shy about it). Add the olive oil and blend until combined. Add paprika and cayenne to taste, adding more cumin if necessary. The hummus can be eaten immediately, but it’s even better if left in the refrigerator overnight. Serve with pita, celery, carrots, etc.

Ghormeh sabzi is my favorite Iranian dish, but that is not a surprise because Iranian people love ghormeh sabzi.

The most amazing thing about it might be its smell. If you decide to cook this dish, know that your entire block is going to know you made it! It is one of the strongest and exciting cooking smells I have ever experienced.

Shadi Ghaheri / Class of 2016 / Iranian

ghormeh sabzi —

When When I smellI ghormeh smell ghormeh sabzi, sabzi, unconsciously unconsciously without without any any hesitation, hesitation, my home my home in Tehran, in Tehran, my mother, my mother, and myand grandmother my grandmother all appear all appear in front inof front me. of Mothers me. Mothers cook very cookwell veryinwell Iran. inOne Iran.ofOne of their arts their is arts thatisthey thatare they excellent are excellent cooks cooks and they andhave theynever have been never been appreciated appreciated enough. enough.

Sohrab Sepehri Sohrab is an Sepehri amazing is anpoet amazing from Iran poet and fromwrote Iran and a wrote a letter where letter he talks where about he talks mothers aboutand mothers ghormeh andsabzi, ghormeh sabzi, which is beautiful, which is funny, beautiful, andfunny, sad at and the same sad attime. the same I’ll share time. I’ll share a translation a translation of it here. of it here.

“Dear Ahmadreza, “Dear Ahmadreza, Enough of Enough laziness,ofI know. laziness, ButI know. believeBut mebelieve I am thinking me I amofthinking of you. And thankful you. Andfor thankful your letters. for your I have letters. intensely I haveremained intensely remained in this city,ina place this city, with a place no trees with and nono trees birds. andI no have birds. yet I have yet to hear birds to hear sing — birds since sing there — since is neither therebird is neither nor birdsong. bird nor birdsong.

In our veryInown ourAmirabad very own there Amirabad is a ton there of chirping is a ton ofinchirping in every elm tree. everyNew elm York tree. and Newchirping?

York andIchirping? have no expectations.

I have no expectations.

I only am. And I onlysometimes am. And sometimes in this cityin I eat thisgoulash. city I eatAsgoulash. you As you loved to eatloved it and tofor eatyou it and it was for you a substitute it was a for substitute gourmetfor gourmetsabzi. Goulash sabzi. [however] Goulash [however] is less inspired. is lessOne inspired. mustn’t One grieve. mustn’t grieve.

One must eat Onegoulash, must eatand goulash, walk, and and look walk,atand everything look at everything along the way. alongJust the like way.school Just like children schoolwho children have who a larger have a larger breadth of breadth life. Youof know life. one You must knowgo one towards..., must go towards..., or begin. or begin.

I begin sometimes.

I begin sometimes.

But it doesn’t Butalways it doesn’t work. always I stillwork. haven’t I still haven’t begun the begun chair inthe mychair room. inIt my needs room. time.

It needs Noah’s time. long Noah’s long life would life havewould been have nice. been But one nice. must Butbe one content. must be And content.

I am. And I am.

For example For¼example of the cawing ¼ of the of acawing crow isofenough a crow for is enough me. for me.

I remember I remember writing to writing someone: to “I someone: hear ¾ “I of hear a canary.” ¾ of a canary.”

You see, I am Youmore see, Icontent am more now. content It is true, now.there It is true, is more there is more volume to avolume caw, but to it a caw, has less but substance. it has less substance.

My motherMy used mother to used to say that [a say crow’s] that cawing [a crow’s] is good cawing foriscertain good for ailments. certain ailments.

I paint during I paint theduring days. There the days. is still There room is on stillthe room walls onofthe walls of the world for thepictures. world forSo pictures. we mustSowork we must faster. work Onefaster. One must work.must But one work. must Butnot oneinhale must not lamp inhale smoke. lamp There smoke. is a There is a rougher and rougher more pure and more smokepure here, smoke a long-lasting here, a long-lasting smoke smoke

that can’t be that washed can’t be away. washed When away. youWhen walk along you walk a along a street, sometimes street, sometimes a friendly piece a friendly of smoke piecelands of smoke lands on your shoulder, on yourand shoulder, this is and the only this is delicacy the only about delicacy this about this city. Otherwise city. Otherwise that crane that that crane can bethat seen can outside be seen outside my window my can window not sit can in earnest not sit on in earnest any one’s onshoulder. any one’s shoulder.

It’s not becoming It’s not of becoming a crane. of If it a crane. were to Ifdo it were this, it to do this, it would be an would embarrassment be an embarrassment to its kind.to One its can kind. not One be can not be gentle in this gentle city.inAnd thisbecity. bashful.

And be And bashful. congratulate.

And congratulate.

One can not One eatcan radishes. not eatEating radishes. radishes Eatingamong radishes among these massive these buildings massive is buildings a frivolous is aact. frivolous It is asact. if you It is as if you were tickling were a skyscraper. tickling a skyscraper.

One must learn One must its customs. learn its customs.

It is customary It is customary here for trees heretofor have trees leaves. to have Youleaves. can find You can find mint in thismint city.inBut this you city. must Buteat youitmust sincerely. eat itItsincerely. is not It is not customarycustomary to lounge about. to lounge A person’s about. A thoughts person’smustn’t thoughts mustn’t stretch outstretch on the out ground. on the It ground. is more suitable It is more here suitable to here to think fromthink the cement from the upward; cement orupward; from theorsteel fromoutward. the steel outward.

I paint. ButI my paint. painting But myinpainting relation in to relation the galleries to thehere galleries here is oblique. is Painting oblique.isPainting one of those is one activities, of those itactivities, skins it skins you alive. And you still alive.demands And stillmore. demands But you more. mustn’t But you give mustn’t give in to it, because in to it, it will because get on it will top of getyou. on top of you.

I paint. Read I paint. poetry.

Read Andpoetry. see Oneness.

And seeAnd Oneness. sometimes And sometimes cook at home. cookAnd at home. wash dishes.

And wash Anddishes. cut myAnd finger. cut my finger.

And for a few Anddays for aI few am held daysback I am from held back painting. fromThe painting. The food I cookfood tastes I cook goodtastes only if good there only is aiflot there of salt, is a pepper, lot of salt, pepper, and a spoon and of atolerance. spoon of tolerance.

My mother’s Mycooking mother’s was cooking so good. was I use so good. to criticize I use to her criticize her even: that the even: color thatofthe hercolor spinach of her stew spinach has turned stew has turned black-and-blue. black-and-blue.

One understands One understands too late. How too late late.did How late did I realize that I realize the human that the being human is only being for the is only moment. for the moment.

Iran has wonderful Iran has wonderful mothers and mothers tasty dishes and tasty anddishes bad and bad intellectuals intellectuals and pleasant andmeadows.” pleasant meadows.”

Recipe Origin Iran / Shadi Ghaheri Class of 2016

Ghormeh Sabzi ‫ﻗﺮﻣﻪ ﺳﱫی‬

Serves 3–4

Let’s be honest here: cooking Persian food can be time consuming. When I lived in Iran with my grandmother, I remember that during my days off from school, she would disappear into the kitchen in the early morning and at lunch time emerge from the kitchen with a delicious and perfectly cooked Persian meal. It’s safe to say that ghormeh sabzi is one of the most loved Persian stews, but it’s also true that ghormeh sabzi is probably one of the most time-consuming recipes because of the amount of herbs that are used. And yet the secret of this delicious stew is in being patient.

Ingredients ¹⁄³ cup vegetable oil 1 cup finely chopped green onions 1 ½ cups finely chopped spinach ½ cup finely chopped parsley ¼ cup finely chopped cilantro (optional) ¼ cup finely chopped garlic chives (tareh) ¼ cup finely chopped fenugreek leaves (also called shanbalileh— optional, but this is the secret ingredient!)

1 lg onion, finely chopped 2 lbs boneless lamb stewing meat (cut into ¾-inch cubes) or 2 lbs boneless beef roast (cut into ¾-inch cubes) 1 tsp turmeric ¾ cup kidney beans, soaked overnight (or canned is fine) 6 dried black limes (limoo amani) or ½ cup fresh lime juice 1 ½ cups water + salt + black pepper + steamed Persian rice, for serving 1. In a large skillet, heat 4 tbsps of vegetable oil over medium heat. Add the green onions, spinach, parsley, cilantro (if using), garlic chives, and fenugreek leaves (if using) and sauté for about 15 minutes, stirring occasionally. Set aside.

2. Heat 2 tbsps of vegetable oil in a large, separate pot over medium heat. Sauté the onions until golden brown, about 10 minutes. Add the lamb or beef, turmeric, salt, and pepper and fry for 6 to 8 minutes.

3. Stir in the beans, fried herbs, and limes. Add the water and bring to a boil over high heat. Lower the heat to a simmer, cover the pot, and cook on low to medium heat for about 2 hours. Taste and season with salt and pepper. If the meat is not tender enough, add water and continue to simmer, checking every 10 minutes.

4. Serve with Persian steamed rice.

rice & okra stew — riz w bamyé

Truth be told, this is one of the very few dishes I can cook. I almost never cook, but when I do (have time), I go through periods of cooking this dish for three consecutive weeks.

That’s how much I love it!

This was one of my favorite dishes from childhood, and it was the very first dish I ever learned to cook when I started college. My family and friends know how much I am obsessed with this dish. My parents even suggested I get a ginger Persian cat with green eyes and name her “bamyé” because she would look like the okra stew.

Leen Katrib / Class of 2016 / Syrian & Lebanese

Rice & Okra Stew RIZ W BAMYÉ Recipe Origin Middle East

Serves 2–4

3 cups white rice 4–5 cloves garlic 1 bag frozen okra (usually sold in a standard size) 1 medium can diced tomatoes 2–3 tbsps tomato paste 1 jalapeno, chopped 1 Maggi chicken stock cube 2 scallions, chopped + olive oil + salt + black pepper + dried thyme + dried parsley Special equipment Rice cooker

Leen Katrib Class of 2016

Rice & Okra Stew Note: If you're not into rice, I've tried the okra with angel hair spaghetti, and it tastes even more delicious!

1. Add the rice to the rice cooker along with the appropriate amount of water (around 6 cups).

Add 1 garlic clove and cook for 30 minutes according to the manufacturer’s instructions.

2. Pour the frozen okra into a medium-sized stockpot and let it thaw over medium heat for about 10 minutes. Keep stirring the okra so it doesn’t stick to the pan or burn. You want the okra to start looking a bit “slimy.” Add the diced tomatoes and tomato paste. Pour in 2 to 3 cups of water and stir to combine.

3. Chop the remaining 4 cloves of garlic and add to the tomato-okra mixture. Add olive oil; I recommend adding a lot! Stir in the jalapeno, salt, black pepper, thyme, and parsley to taste; I recommend being generous with spices!

4. Add the cube of Maggi chicken stock and mix, mix, mix! Stir, stir, stir! Cook for 15 minutes over medium heat until the sauce starts boiling.

5. Stir in the chopped scallions, then remove from the heat.

6. To serve, pour the cooked rice onto a small bowl, then place a large, flat plate on top and flip the bowl so you have a beautiful, round mound. Pour as much of the okra stew as you’d like around the rice, and drizzle with olive oil. Enjoy!

Recipe Origin Traditional Ashkenazi (European Jewish) / Matty Lichtenstein Class of 2013

Serves 8–10

Jerusalem Noodle Casserole YERUSHALMI KUGEL

Kugel is a traditional Ashkenazi (European Jewish) casserole-style dish, often served on the Sabbath.

There are many kinds of kugel, with potato and noodle-based versions most common among them.

Yerushalmi kugel originates in Jerusalem and is traditionally cooked overnight. This recipe is a less time-intensive version that my mother, a Jerusalem native, made for us when we were growing up as an immigrant Jewish family in Brooklyn. The caramelized sugar blends beautifully with the peppery noodles, creating a sweet and spicy flavor that lingers on the tongue.

Ingredients 1 12-oz package thin egg noodles 1 ¹⁄³ cups sugar ¹⁄³ cup oil 5 eggs, beaten 1 tbsp black pepper, plus more to taste + salt, to taste

1. Heat the oven to 350°F. 2. Cook the noodles according to directions on the package. Drain and set aside in the pot.

3. Mix the oil and ¹⁄³ cup of the sugar in a small saucepan. Cook sugar-oil mixture over low heat until a dark golden brown. (Once the sugar/oil mixture turns black, it may be too bitter to be used.) Carefully but quickly mix the egg mixture into the noodles. (If you wait, the sugar will harden.) Add the eggs, 1 cup of sugar, salt, and pepper; adjust the salt and pepper to taste. My mother’s tip: The key to a good tasting Yerushalmi kugel is to taste too much sugar, too much salt, and too much pepper in the noodle batter.

If there isn't too much of everything, the baked kugel will be tasteless.

4. Bake for about 1 hour, checking after 45 minutes to see if the top is a toasted light brown and the kugel doesn’t jiggle. Enjoy it hot or cold!

chickpea meatballs — gondi

There are very few Persian dishes that are attributed to the Jewish population of Iran. Gondi is one of them—so much so that many Muslims in Iran do not recognize this dish. There are many ways of making gondi. A variety of ground meat including beef, veal, turkey, chicken, or a combination can be used.

Gondis are traditionally simmered in chicken soup or a simpler stock.

There is lots of variation among gondi recipes. This recipe is a simplified version, the one that our family likes. It’s part of a traditional Iranian Jewish Friday night meal.

Shelli Farhadian / Class of 2007 / Iranian Jewish Tali Farhadian Weinstein / Class of 2002 / Iranian Jewish

Chickpea Meatballs GONDI Recipe Origin Iranian Jewish

Serves 6

For the gondi balls ½ lb ground roasted chickpea flour 1 tsp ground cardamom ½ tsp white pepper, plus more to taste 1 tsp onion powder 2 ½ tsps salt, plus more to taste ½ lb ground white-meat chicken 1 lb white or yellow onions, peeled and cut in chunks 2 tbsps water For the stock 5 cups chicken stock OR 5 cups water 1 tsp salt 2 tsps onion powder ½ tsp turmeric

Shelli Farhadian / Class of 2007 Tali Farhadian Weinstein / Class of 2002

To serve + flatbread or pita + cilantro, mint, basil, radishes, and/or thinly chopped scallions Special equipment Food processor

Chickpea Meatballs Note: The roasted chickpea flour can be purchased through the internet from Sadaf (sadaf.com).

1. In a large bowl, combine the chickpea flour, ground cardamom, white pepper, onion powder, and salt. Add the ground chicken and mix to combine.

2. Put the onions and water in a food processor. Process until smooth. Add the onion-water mixture to the bowl and knead for 3 to 4 minutes. You should have a soft dough.

3. If using chicken stock, bring the stock to a boil over high heat, then lower to a simmer.

If not using chicken stock, bring the water, salt, onion powder, and turmeric to a boil, then lower to a simmer.

4. Wet your hands slightly and make a single 1- to 1 ½-inch ball of dough. Add to the stock and cook for 20 minutes. Take it out and taste it. This first ball is called khabar areyeh, which literally means “an object that brings news.” If necessary, adjust the salt and pepper of the dough.

5. Wet your hands slightly again and form the remaining dough into balls. Add them to the stock and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes.

6. Serve the gondi balls with flatbread or pita and an array of sabzi greens such as cilantro, mint, basil, radishes, and thinly sliced scallions.

Senan Ebrahim / Class of 2013 / Syrian

Recipe Origin Syria / Senan Ebrahim Class of 2013

Stuffed Courgettes KOUSA MAHSHI

Serves 10

My grandmother (Tete) would make this dish for us when we were children, as she did for her own children when they were growing up. It remains a family favorite that all the cousins anticipate when we reunite at Tete’s table. The recipe has stayed in the family and has spread worldwide, with my mother and aunts making it for their guests on special occasions in the United States, Canada, and the Middle East beyond Syria. In January of 2018, I made stuffed courgettes with Tete, and even at age 89, she remains the expert, stuffing them about twice as fast as I did. I look forward to making this recipe for my family and friends in the years ahead!

Ingredients 1 ½ cups Calrose rice 1 lb ground beef 4 lbs med kousa (summer squash) 2 tbsps safflower oil 3 tbsps crushed garlic 2 tsps salt 2 tsps tomato paste 1 tsp tamarind paste 2 tsps ground safflower ¼ tsp turmeric ¾ tsp cumin 1 tsp allspice 1 tbsp dried mint

Special equipment

1. Prepare the stuffing: Place the rice in a large bowl and cover with water. Soak for 1 hour. Drain and add the ground beef. Mix to combine.

Zucchini corer 2. Prepare and stuff the courgettes: Cut ½ inch off of both ends of each courgette, and remove the core using a zucchini corer. Using clean hands, stuff the courgettes with the beef-and-rice mixture, using a wooden spoon or dowel to tamp down the stuffing. Leave ½ inch of space at the top of each courgette.

3. Heat a large pot over high heat. Add the safflower oil and crushed garlic; cook for 2 minutes.

4. Place the stuffed courgettes in the pot, fill the pot with hot water, and bring to a boil. Add the salt, tomato paste, tamarind paste, ground safflower, turmeric, cumin, and allspice. Cook for 30-45 minutes, until the courgettes are cooked through; use a toothpick to poke the courgettes to ensure that they are soft through to the stuffing.

5. Remove the courgettes from pot and place on a serving dish, saving the sauce. Sprinkle the courgettes with dried mint. Serve the sauce in a separate bowl with a ladle. Eat while hot.

coconut egg curry — muttai kurma

Coconut egg curry is one of the traditional dishes consumed regularly in Kerala, India, where my wife is from. It was one of the first dishes that she cooked for us 10 years ago when we got married, and has been one of my favorite dishes ever since. It is very quick, easy to make, and versatile as it pairs well with rice or roti (Indian flatbread). It also makes use of some delightful spices that provide delicious flavor without bringing too much heat.

Akil Palanisamy / Class of 1998 / Indian

Coconut Egg Curry MUTTAI KURMA Recipe Origin India

Serves 4

Akil Palanisamy Class of 1998

4 tbsps coconut oil 1 cup grated coconut (sold frozen, thaw before cooking) 2 cups water ¼ tsp cumin seeds 6 medium pink shallots, sliced 1 ¼-inch piece fresh ginger, finely chopped 1 Thai chile pepper (optional) 5 curry leaves 2 tsps ground coriander 1 tsp fennel powder ½ tsp garam masala ¼ tsp turmeric 2 tomatoes, diced 4 eggs + salt, to taste + cooked white basmati rice, for serving

Coconut Egg Curry Note: Reprinted with permission from The Paleovedic Diet: A Complete Program to Burn Fat, Increase Energy, and Reverse Disease (Skyhorse Publishing, 2016) by Akil Palanisamy, M.D. 1. Make the coconut sauce: Melt 1 tbsp of coconut oil in a skillet over medium heat. Fry the grated coconut, stirring often, until golden. Let cool, then grind in a blender or food processor to make a fine powder. Add 1 cup of water and grind for a few minutes to make a smooth paste.

Set aside.

2. Heat the rest of the coconut oil in a large skillet over medium heat and sautĂŠ the cumin seeds until fragrant. Once the seeds become fragrant, add the shallots, ginger, Thai chile pepper, and curry leaves. When the shallots are translucent, add the coriander, fennel powder, garam masala, and turmeric, and mix to combine. Add the tomatoes and cook for 1 minute. Stir in the coconut sauce, 1 cup water, and salt to taste. Bring to a boil.

3. Crack the eggs one at a time and drop them into different areas of the pan without much overlap. Do not stir; they will start to solidify and congeal. Cover and cook over low heat for about 10 minutes. Stir gently and cook for another 2 minutes, breaking up the eggs slightly into a few pieces as desired. Serve over white basmati rice.

When I, the daughter of Bangladeshi immigrants, decided to move to Brooklyn after college, my mother disapproved of the decision. She and my father had wanted me to return to our family’s home in suburban Chicago.

Strong-willed, I needed to live independently and find my path in social justice in a city far away.

Nusrat Choudhury / Class of 2004 / Bangladeshi

chicken pulao — murgh pulao

But even Butaseven there aswas there tension was tension between between us, my us, mother my mother and I needed and I needed and wanted and wanted a connection. a connection.

It cameIt came in the form in theofform phone of phone calls about calls about BengaliBengali cooking. cooking.

I rememberI remember the first time theI first was time in theI tiny was kitchen in the tiny of my kitchen of my Brooklyn walk-through Brooklyn walk-through apartment,apartment, surroundedsurrounded by raw chicken by raw chicken drumsticks,drumsticks, unpeeled ginger, unpeeled a rack ginger, of spices, a rackand of spices, no ideaand no idea what to do.what I called to do. myI mother called my on mother the phone on the andphone asked and her asked her to walk meto through walk me how through to make how mytofavorite make my home-cooked favorite home-cooked Bengali curried Bengali chicken curried with chicken tomatoes withand tomatoes rice. There and rice. wereThere were no references no references to teaspoons to or teaspoons other measurements. or other measurements.

Fill Fill the bowl with thewater bowl with up towater your knuckles. up to yourFry knuckles. the garam Frymasala the garam masala in onions until in onions it smells until right. it smells Tasteright. the chicken Taste the to see chicken if to see if the curry isthe toocurry spicy.isAdd toowater spicy. ifAdd youwater need if toyou toneneed it down. to tone it down.

This way, every This few way,weeks, every few I slowly weeks, learned I slowly thelearned basics the basics of Bengali cooking, of Bengali which cooking, my mother which my hadmother learnedhad from learned her from her mother andmother mastered andduring mastered her during first years herliving first years with living my with my father in Chicago. father in Daal.

Chicago.

Curried Daal. beef Curried with potatoes. beef withPan-fried potatoes. Pan-fried catfish. Fried catfish. okra Fried with onions okra with andonions cracked and redcracked pepper.red pepper.

I rarely gave I rarely her much gavenotice, her much but notice, when Ibut called, when myI mother called, my mother almost always almost answered alwaysand answered told meand what told tome do.what to do.

Over the years, Overmy themother’s years, mylessons mother’s in Bengali lessons cooking in Bengali became cooking became one of our strongest one of ourconnections. strongest connections.

Each time IEach threw time a party, I threw a party, I called myImom calledwith my amom foodwith question—or a food question—or crisis—thatcrisis—that only she only she could solve.could Fifteen solve. people Fifteen are coming people are in two coming hours inand twothe hours and the rice in my biryani rice in my is still biryani hard—help! is still hard—help!

Can I substitute Can Iegg substitute for the egg for the breadcrumbs breadcrumbs in making beef in making kabobsbeef to get kabobs through to get thethrough recipe the recipe faster? Should faster?

I just Should ditchImaking just ditch bread making and buy bread some andnaan? buy some naan?

No matter what No matter was going whaton—financial was going on—financial stress, disagreements stress, disagreements over my decision over my todecision live abroad, to live myabroad, dad’s declining my dad’shealth— declining health— we always had we always cooking had to cooking talk about, to talk and about, through and that through we that we showed ourshowed love. our love.

Slowly, I learned Slowly,my I learned mother’s mybasic mother’s recipes basic andrecipes graduated and graduated to more difficult to more things. difficult Andthings. in the And process, in the I noticed process,myself I noticed myself becoming more becoming like my more mother, like my loving mother, to host loving parties to host andparties and feed my friends. feed my Now, friends.

I feel Now, a pressure I feel Ia didn’t pressure before I didn’t to learn before to learn everything everything my mom can myteach momme canbefore teach her me recipes before her andrecipes the and the history thathistory comesthat withcomes them are withgone. them are gone.

So this weekend, So thisinweekend, preparation in preparation for a birthday for party a birthday for party for my husband, myI husband, called myImother called my andmother asked her andfor asked a her for a recipe to add recipe to my torepertoire. add to my repertoire.

She patiently Shewalked patiently me walked me through herthrough recipe for hermurgh recipepulao, for murgh which pulao, our family which our family and friendsand in Chicago friends in know Chicago well.know I will well. makeIitwill for make my it for my husband and husband our family and and our family friendsand in Brooklyn friends infor Brooklyn for the first time thethis firstweekend. time thisItweekend. won’t be It aswon’t good as be what as good as what my mom can mydo. mom Butcan slowly, do. But surely, slowly, aftersurely, lots ofafter triallots of trial and error—and and error—and at least halfata least dozen half phone a dozen callsphone with my calls with my mother—I’llmother—I’ll eventually get eventually it right.get Myitmother right. My andmother I and I hope you enjoy hopeityou too.enjoy it too.

Nusrat Choudhury / Class of 2004 / Bangladeshi

Recipe Origin Bangladesh / Nusrat Choudhury Class of 2004

Chicken Pulao MURGH PULAO

Serves 4

For Nusrat Choudhury, who is the child of immigrants from Bangladesh, learning how to cook the dishes she grew up with has brought her closer to her parents. This Bengali recipe consists of chicken, layered with onions, potatoes, and rice, and a fried-onion garnish. Once cooked, the chicken and garnish is traditionally served with homemade raita: a mix of yogurt, diced cucumbers, carrots, and onions, with a mix of seasoning.

For the friedonion garnish ¹⁄³ cup vegetable oil

For the potatoes 2 tbsps vegetable oil 4 med potatoes (red or brown), chopped into 1 ½-inch cubes

For assembly 1 pinch saffron ½ cup milk 2 tbsps lime juice ½ cup sliced almonds 5 whole fresh green chile peppers (Mexican finger peppers work well) 3 tbsps rose water

1 med onion, finely chopped

For the rice 3 cups white basmati rice 7 cups water

For the chicken

1. Make the fried-onion garnish: Combine ¹⁄³ cup vegetable oil and finely chopped onions in a small frying pan over low heat. Fry until the onions are golden brown, stirring carefully to keep them from burning. Transfer to a paper towel to drain, and set aside.

4 tbsps vegetable oil or ½ stick butter 2 lbs bone-in chicken, cut into pieces (e.g., drumstick, thigh, breast—if the breast is very large, cut it into quarters no larger than 4 inches long)

2. Wash the chicken pieces and drain the excess water by patting them dry with a paper towel or placing them in a strainer for 15 minutes.

6 tbsps sour cream

4. Heat 4 tbsps vegetable oil or ½ stick butter in a large frying pan over medium-low heat.

Sauté the onion for 4 to 5 minutes. Add the bay leaves, cloves, cardamom pods, black peppercorns, and cinnamon stick; continue to cook until fragrant.

1 tsp salt, plus more to taste ¼ tsp freshly ground black pepper, plus more to taste ¼ tsp cayenne pepper

3. In a large mixing bowl, combine the sour cream, salt, black pepper, cayenne, coriander, garlic paste, ginger paste, and onion paste. Mix well. Add the chicken and lightly coat with the sour-cream mixture.

5. When the onions are golden, add the chicken pieces to the pan. Sauté the chicken until browned. Remove from the heat and stir in the raisins and prunes. Cover and set aside.

6. Make the potatoes: Heat the vegetable oil in a large, separate skillet over medium-high heat.

Sauté the potatoes until cooked through, around 10 minutes. Set aside.

¼ tsp ground coriander 1 tbsp garlic paste 1 tbsp ginger paste

7. In a medium-sized pot, place the basmati rice and 7 cups of water over high heat. Boil until the rice is half-cooked, around 7 minutes. Transfer 3 cups of the rice water into a mixing bowl for later use and discard the rest. Set the half-cooked rice aside.

1 tbsp onion paste

8. Heat the oven to 350°F.

1 med onion, finely chopped

9. Use a large, rectangular baking dish or foil pan that is at least 4 inches deep to assemble and bake the murgh pulao. First, spread the half-cooked rice in a layer at the bottom of the pan.

Second, spread the sautéed potatoes and onions to form a middle layer. Top it off with a final layer of chicken. The chicken pieces should be close together, but not on top of one another.

Set aside.

2 bay leaves 10 cloves 10 cardamom pods 10 black peppercorns 1 1-inch cinnamon stick 15 – 20 golden raisins 10 prunes

10. In a small, microwavable bowl, combine the saffron and milk. Microwave on low for 20 seconds, then add the lime juice and sliced almonds. Add the almond mixture into the gaps in between the pieces of chicken, then insert whole green chiles in between the pieces of chicken. Gently drizzle the reserved 3 cups of rice-water over the chicken. This water will turn into steam that helps to cook the half-cooked rice during the baking process.

Cover the baking pan tightly with aluminum foil and bake for 45 minutes to 1 hour, checking every 20 minutes to see whether the rice is fully cooked.

11. Remove the foil cover and sprinkle the chicken with rose water. Re-cover the pan tightly and keep covered for 15 minutes.

12. Transfer the murgh pulao to a serving dish. Garnish with fried onions and serve with a bowl of raita on the side. Enjoy!

chicken kosha — murgi torkari

My mother cooks every single day, and I am thankful to always have a cooked meal when I come home.

Chicken kosha is one of her go-to items when all of my siblings are home at the same time. Each morning, we know the kitchen is occupied when the smells of her spices permeate all the way upstairs to our rooms. It’s a blessing and a curse: on one hand, you know something delicious is waiting—but if you’re trying to get the aroma out of your clothes... good luck!

Akbar Hossain / Class of 2016 / Bangladeshi

Akbar Hossain / Class of 2016 / Bangladeshi

Chicken Kosha MURGI TORKARI Recipe Origin Bangladesh

Serves 6

Akbar Hossain Class of 2016

1 whole chicken, cut into 1 – 2 inch pieces and rinsed in cold water 1 tbsp salt 1 ½ inch piece ginger, pounded into a paste 4 – 5 cloves garlic, pounded into a paste 6 tbsps canola oil 5 cloves 2 bay leaves 1 cinnamon stick 1 large onion, chopped 2 large tomatoes, chopped 1 tbsp turmeric 1 tbsp cumin 1 tbsp ground coriander 1 tsp black pepper + cooked rice or naan, for serving

Chicken Kosha 1. Combine the chicken, salt, ginger paste, garlic paste, and 1 tbsp canola oil in a large bowl.

Mix until combined. Cover and marinate in the refrigerator for 30 minutes.

2. Heat the remaining 5 tbsps canola oil in large pot over high heat. Add the cloves, bay leaves, cinnamon stick, and onions and fry until brown, around 2 minutes. Stir in the tomatoes, turmeric, cumin, coriander, and black pepper, and cook for 5 minutes. Add the chicken to the pot, lower the heat to medium-high, and cook for 10 to 15 minutes.

3. Bring 3 cups of water to a boil in a separate pot. Add the boiling water to the chicken, turn up the heat to high, and cook for 2 minutes. Lower the heat to a simmer, and cook until the gravy looks pasty, about 10 minutes. Enjoy with a side of rice or naan.

Recipe Origin India / Victor Roy Class of 2012

Shrimp Curry CHINGRI MACHER MALAIKARI

Serves 4

The fragrance of this dish—the cumin and garlic with the coconut milk and ghee—immediately transports me to childhood memories of birthday meals and weekend get-togethers with family and friends, a reminder of our Bengali Indian home. The dish also transports me back to the kitchen back in my ma’s childhood home in the village of Rajhati, where we’d spend summers growing up accustomed to the fragrances of my grandmother Dida’s specialties wafting through the home. In fact, as I write this note, I’m getting so hungry and nostalgic I think I might go and make some chingri macher malaikari ASAP!

Ingredients 3 tbsps mustard oil (can substitute with vegetable or canola oil) 2 tbsps garlic paste, or 4 cloves garlic, pounded into a paste 2 tbsps ginger paste, or 3 tbsps freshly grated ginger 1 med-sized onion, chopped 2 tsps cumin 1 tsp chili powder 1 tsp turmeric 2 tsps ghee (can substitute with coconut oil or butter) 1 lb shrimp 4 green chile peppers, split 1 Âź cups coconut milk 2 tsps sugar 1 tsp garam masala + salt, to taste + cilantro, for garnish (optional) + cooked rice or naan, for serving

1. Make the masala paste: Heat the mustard oil in a large skillet. Add the garlic, ginger, onion, cumin, chili powder, and turmeric; sautĂŠ until light brown and fragrant. Transfer to a bender and blend into a smooth paste.

2. Heat the ghee in a large skillet over medium heat. Add the shrimp (you can leave the tails intact) and green chile peppers. Stir until the shrimp change color, about 3 to 5 minutes.

3. Stir in the masala paste, then the coconut milk. Simmer for a few more minutes, then add the sugar and salt to taste. Stir in the garam masala. Serve with cilantro (if using) and rice or naan.

pickle soup — zupa ogórkowa

My father’s associations with the soup (from Alice’s Adventures in Wonderland ): “The Mock Turtle sighed deeply, and began, in a voice sometimes choked with sobs, to sing this: ‘ Beautiful Soup, so rich and green, Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful Soup!

Soup of the evening, beautiful Soup!

Beau—ootiful Soo—oop!

Beau—ootiful Soo—oop!

Soo—oop of the e—e—evening, Beautiful, beautiful Soup!’”

Ania Jaroszewicz / Class of 2016 / Polish

Ania Jaroszewicz / Class of 2016 / Polish

Pickle Soup ZUPA OGÓRKOWA Recipe Origin Poland

Serves 4

Ania Jaroszewicz Class of 2016

1 1-lb jar of cucumbers in brine (CiBs), naturally fermented, without vinegar 2 – 3 heaping tsps all-purpose flour 1 cup sour cream 8 cups prepared bouillon (chicken, beef, or vegetable) ½ cup rice, cooked and seasoned + salt and/or Maggi seasoning + chopped dill, for garnish (optional)

Pickle Soup Note: The CiBs should NOT be pickled in vinegar. CiBs may contain garlic, dill, horseradish, and possibly some other spices and seasoning, but absolutely nothing more than that. The best CiBs are made by the famous Polish company A. Grosik, available at many grocery stores. In some small (usually Russian) grocery stores, one can get CiBs by the pound. In that case, you’ll want about 6 average-sized CiBs. 1. Grate the CiBs on a coarse grater into a large bowl. Add the flour and sour cream; mix until combined. Gradually add around ž cup of cold water until the mixture is smooth and homogenous.

2. Bring the bouillion to a boil over high heat. Strain the sour-cream mixture into the boiling bouillon. Season with salt and/or Maggi to taste. If not flavorful enough, add some sour brine from the CiBs jar; if too thick or flavorful, add more water as needed. Bring the soup back to a boil, then remove from the heat.

3. Divide the rice between the serving bowls, and ladle the soup on top. Garnish with dill, if desired. Serve hot.

^

Many cultures use garlic as a spice in cooking, but I have encountered few cuisines that embrace garlic in its raw form as much as Bosnian cuisine does.

Because of its strong raw garlic presence, lukovaca is the dish that I most associate with a uniquely Bosnian flavor. ^

onion pie — lukovaca

Growing up, my favorite snack was a piece of bread slathered in homemade pig lard eaten in tandem with raw garlic dipped in salt.

Sanja Jagesic / Class of 2008 / Bosnian

Sanja Jagesic / Class of 2008 / Bosnian

Onion Pie LUKOVACA Recipe Origin Bosnia & Herzegovina

Serves 4

Sanja Jagesic Class of 2008

For the dough 2 cups all-purpose flour 2 cups whole wheat flour (or 2 more cups all-purpose flour) 2 tsps salt 2 tsps baking powder 2 ½ cups water 3 tbsps canola oil, plus more as needed + butter, optional For the sauce 4 – 5 cloves garlic, minced 2 cups plain yogurt 1 cup kefir or buttermilk 1 tsp salt Special equipment 14-inch by 10-inch pan

Onion Pie Note: When the dish is left standing, the bread will absorb all of the yogurt sauce. While not traditionally served cold, this dish keeps excellently overnight in the refrigerator. It becomes less “soupy” and the bread becomes fully infused with the flavor of the garlic.

1. Make the dough: Mix the all-purpose flour, whole wheat flour, salt, and baking powder in a large bowl. In a separate bowl, mix the water and canola oil. Add the water-and-oil mixture to the bowl with flour and mix thoroughly; it’s important that the dough is smooth and that there are no clumps. The consistency of the dough should be similar to the dough used for pancakes.

2. Heat the oven to 420°F. 3. Line a 14-inch by 10-inch pan with parchment paper and lightly brush the parchment paper with oil. Pour the mixture into the pan, making sure that it is distributed evenly. Bake until golden brown, around 30 minutes.

4. While the dough is baking, prepare the garlic sauce: in a large bowl, combine the garlic, yogurt, kefir, and salt.

5. Remove the bread from the pan and lightly brush both sides with oil or butter. Let cool for 30 minutes.

6. Rip the bread into approximately 1-inch cubes. Put all of the pieces into a bowl and pour the garlic-yogurt sauce over them. Mix to combine. Serve and enjoy!

Recipe Origin Hungary / Daisy M. Soros Fellowships Co-Founder

Serves 6

Chicken Paprikash

When she was six years old, Daisy Soros’s family moved from Austria to Hungary. In her memoir, she fondly recalls the sights and smells of the delicious foods she encountered there. “Small open-faced sandwiches were always served: one could choose from salami, ham, a spread of cream cheese and paprika or the very fashionable mushroom sandwiches. Another much-loved eatery served miraculously thin, hot potato chips, which the owners made as quickly as people bought them.” This is Daisy’s version of one of Hungary’s most famous dishes, chicken paprikash.

Ingredients 3 chicken drumsticks 3 chicken thighs 3 chicken breasts 2 onions, thinly sliced 3 tbsps Hungarian sweet paprika 1 cup chicken broth, plus more as needed 2 tsps cornstarch 1 cup sour cream + salt and pepper, to taste + neutral oil

1. Remove the skin from the drumsticks, thighs, and breasts and discard.

2. Heat a large pot over medium heat. Add enough oil to coat the bottom of the pan. SautĂŠ the onions until wilted, but not brown. Rinse the chicken and add the freshly washed, still-wet chicken pieces along with the Hungarian sweet paprika, some salt and pepper, and the chicken broth. The color of the broth should now be red. Cook slowly over medium-low heat, half-covered with a lid, until the chicken is tender.

If the pan begins to dry out or burn, add more chicken broth as needed.

3. Remove the chicken pieces and place on a serving platter. In a small bowl, whisk the cornstarch and a little chicken broth until smooth. Whisk the cornstarch slurry into the liquid in the pot; the sauce shouldn’t be too thick but should be able to coat the back of a spoon. Add the sour cream and stir until heated through. Pour the sauce over the chicken pieces, and serve.

Corinne Ulmann / Class of 2000 / German-Chinese

Linzer Torte Recipe Origin Austria

Serving Size 10-inch-round linzer torte

For the pastry 2 ½ cups hazelnuts (you can use almonds or walnuts too) 1 ¾ cups all-purpose flour 2 pinches ground cloves 2 tsps ground cinnamon ½ tsp freshly ground nutmeg ½ tsp salt 2 tsps baking powder 2 sticks (1 cup) cold, unsalted butter, cut into chunks 1 ²⁄³ cups granulated sugar 1–2 eggs 2 tsps vanilla extract 4 drops almond extract For the filling ½ jar (200 g) jam (I use IKEA Lingonberry)

Corinne Ulmann Class of 2000

For brushing and serving 1 egg yolk 2 tsps milk + powdered sugar or whipped cream, for serving (optional) Special equipment 10-inch-round springform pan Food processor Pastry blender or fork

1. Heat the oven to 350°F. 2. Toast the hazelnuts on a baking sheet in the oven for 10 to 20 minutes, until golden brown.

(Check frequently after 10-minute mark to make sure they don’t burn.) Let cool, then remove the skins by rolling the nuts around in a towel or in your hands. Place the nuts in the bowl of a food processor fitted with the blade attachment and process until the nuts are finely grounded but have not formed a paste, about 20 seconds.

3. Stir together the flour, cloves, cinnamon, nutmeg, salt, and baking powder in a large mixing bowl. With the pastry blender or fork, work the butter into the dry mixture until it forms coarse crumbs. Stir in the sugar and ground toasted hazelnuts.

4. In a small bowl, beat together 1 egg and the vanilla and almond extracts; stir into the crumb mixture. Knead the dough into a smooth, firm paste. (If the dough looks dry, add the extra beaten egg, in part or full.) Divide the dough roughly into ¹⁄³ and ²⁄³ , and wrap each piece in plastic. Chill in the refrigerator for at least 1 hour or up to 2 days.

5. Roll out the larger piece of dough so that it is big enough to line the base of a round, 10-inch springform pan. Place it into the pan, and gently press it evenly into the bottom. Spread with the jam, leaving ½ inch of space from the edge.

6. Roll out the remaining dough to the same size (or a little larger) as the base of the pan. (If the dough is really soft and unworkable at any stage, refrigerate it before proceeding.) Slice into 16 to 20 equal strips, about ½- to ¾-inch wide. Arrange the strips ½ to ¾ of an inch apart, making a criss-cross pattern over the jam with the strips of dough.

7. In a small bowl, beat the egg yolk and milk until combined. Brush the top of the torte with the egg-yolk mixture. Bake for 45 to 60 minutes, until the top is well-browned. Transfer to a cooling rack. Serve at room temperature, with a sprinkle of powdered sugar or some freshly whipped cream if you’re feeling fancy. Keep any extra at room temperature, covered with foil.

Anna Makanju / Class of 2003 / Russian & Nigerian

Recipe Origin Russia / Ukraine / Anna Makanju Class of 2003

Babushka’s Blini ⒏⒚⒗⑴⒃

Serves 4

It was (and remains) unusual in Russia to have a man be the primary cook for a family. My grandfather, though, was a spectacular cook and made almost all of our meals. For some reason, though, the one thing my dedushka wouldn't do was blini—that was always dutifully turned over to my grandma. Perhaps my grandpa felt it was more appropriate for the matriarch to be charged with such an ancient tradition. In pagan times, blini, due to their round shape, were associated with the sun and prepared in order to glorify the Slavic god of sunlight, power, and fertility. They accompanied one from birth to death: offered to a child’s mother when she gave birth and served at every funeral, with some placed inside the coffin. Blini are to this day a symbol of Maslenitsa, the celebration of the beginning of spring, and served during Jewish holidays such as Hanukkah and Shavuot.

Ingredients 1 ¼ cups all-purpose flour ½ tsp baking soda ½ tsp salt 1 tbsp sugar 1 lg egg ½ –¾ cup water 1 ½ cups soured milk or buttermilk + vegetable oil

Note: The classic preparation is to serve the blini with sour cream and salmon roe, but you can serve them with a variety of savory or sweet toppings.

You can use regular milk and still get a solid final product, but slightly fermented dairy products like soured milk or buttermilk give the final product a tangier flavor, which is a trademark of this dish, and you have a chance to use up milk that otherwise would have to get thrown away! Only use full-fat dairy for this recipe; low-fat versions will definitely have a negative impact on the flavor of the dish. Besides, there are plenty of studies indicating that eating full-fat vs. low-fat dairy is better for you!

1. In a large bowl, combine the flour, baking soda, salt, and sugar. Crack the egg into the dry ingredients, but do not mix. Slowly add ½ cup water, mixing with a whisk or an immersion blender until the flour is totally dissolved. Add the milk, mix to combine, then add 1 tbsp vegetable oil and mix (the oil need not be 100% mixed in). The batter should be quite runny. Keep mixing the batter as you make the blini because the flour will settle on the bottom. If the batter thickens as you make the blini, add a little bit of water.

2. Heat a seasoned cast-iron pan, nonstick pan, or crepe pan until smoking hot. Add a tsp of oil and swirl to coat. For the first blin you will need more oil, perhaps 2 to 3 tsps; there is a Russian saying that “the first pancake is always a mess,” so don't worry if the first one sticks to the pan or rips. Holding the pan at an angle, spread a thin layer of batter on the pan. Once the top has fully bubbled, add small amount of oil on top of the blin and flip. The second side will require less time. Remove from the pan and set aside. Let the pan heat up between blini and add 1 tsp of oil before each blin. Continue making the blini until the batter is used up.

In most countries I travel to, the common greeting is not “How are you?,” it’s “Have you eaten today?”

No matter where I stay in the world, I eat everything that comes my way. In Northern Thailand, working with the Mien hill tribe, a plate of fried bamboo worms signalled my hosts were delighted to have a guest. In Myanmar, laphet salad and pork noodles are offered with the same sort of exuberance.

Natalie Jesionka / Class of 2014 / Polish

After making these snacks with my eating more than I could handle, I powdered sugar, leaving a trail thro Making these with my mom is a sim we always had them at celebration guest dropped in. There are many v in many cultures, and very few can sweet dough.

angel wings — faworki or chrusciki

Other hosts Otherprovide hosts provide seasoned seasoned snake snake meat, raw meat, beef, rawgrilled beef, grilled chicken chicken hearts,hearts, and many and other manyrobust other robust meals. meals.

I am I am humbled humbled by the by difference the difference and range and range of flavors of flavors in these in meals. these meals.

For For monthsmonths at a time, at aeveryday time, everyday is a culinary is a culinary adventure. adventure.

I also experience I also experience a rite a rite of passage. of passage.

Every time Everya time plateaisplate served, is served, I makeIsure makethat sure nothat oneno questions, one questions, “Will the “Will foreigner the foreigner eat that?” eat that?”

I instead I instead focus how focusmuch how Imuch enjoyIthe enjoy meal, the meal, and if itand is “tasty if it isand “tasty delicious.” and delicious.”

The day The day I got used I gottoused eating to eating fermented fermented fish fish in Thailand, in Thailand, and a thousand-year-old and a thousand-year-old egg without egg without flinching, flinching, my perspective my perspective aroundaround food changed food changed forever. forever.

What is deemed What is asdeemed “exotic”as in“exotic” food culture, in food and culture, why doand certain why do certain regions getregions hyped up getover hyped their up food over and theirnot food others? and not I think others? I think of how myof well-traveled how my well-traveled friends celebrate friendswhat celebrate adventurous what adventurous eaters theyeaters are, trying they are, to outdo tryingeach to outdo othereach withother the most withexotic the most exotic food they have food ever theyeaten. have ever eaten.

This competition This competition always occurs always in back occurs home, in back and home, generally and generally through the through lens of the the lens Western of theculinary Western hierarchy. culinary hierarchy.

Everyone Everyone tries to onetries up each to one other, up each “I once other, ate“Idog once meat atein dog Vietnam, meat in Vietnam, or I had sheep’s or I had eyeballs sheep’sineyeballs Norway...” in Norway...”

The list goes Theon. listI’ve goes on. I’ve come to realize comethat to realize the food that we the most foodlaud we as most exotic laudinasour exotic in our well-traveled well-traveled circles is for circles so many is for people so many simple people andsimple locallyand locally sourced food sourced cooked food at home. cookedI at amhome. struckI by amthis struck concept by this concept of “home food” of “home as wefood” travel asand we what travelthey and what meanthey for the mean people for the people consumingconsuming them. The them. fried crickets The fried and crickets wormsand sold worms at sold at Bangkok food Bangkok stalls food are familiar stalls are tofamiliar the migrant to the workers migrantofworkers of Issan and Northern Issan andThailand—but Northern Thailand—but may be a photo may be opafor photo a op for a tourist. The tourist. dosa in The Northern dosa inIndia Northern neverIndia quitenever hits the quite mark hits the mark the same asthe in same Kerala, as but in Kerala, it is reminiscent but it is reminiscent of a memory of a memory for travelers forpassing travelers through. passingWhen through. my friends When my from friends Thailand from Thailand visit New York, visit New they York, knowthey theyknow must try theypizza mustbut trywould pizza but would probably be probably happiest bewith happiest a plate with of som a plate tomoforsom larbtom gai.or larb gai.

My home food, My home and the food, thing andI’ve the often thingsought I’ve often solace sought solace in around the in around world, the is a world, dumpling. is a dumpling.

In Poland it Intakes Poland theit takes the form of a pierogi, form ofbut a pierogi, aroundbut thearound world the the concept world the ofconcept of steamed orsteamed fried stuffed or fried dough stuffed is universal. dough is While universal.

I may While I may not find the not exact findreplica the exact of areplica pierogi, of every a pierogi, country every has country has a version that a version is close that enough is close to enough provide to that provide familiarity that familiarity and comfort. and comfort.

Pierogi making Pierogi canmaking take hours, can take from hours, making from themaking the right dough right to endlessly dough tostuffing endlessly thestuffing dough the pockets. dough It’s pockets. It’s a long and aarduous long and process arduous forprocess makingfor peasant making food, peasant food, but most ofbut mymost family of members my familymake members pierogies makelike pierogies it’s like it’s no big deal—and no big it deal—and can take it hours. can take As Ihours. grew up, As Ithinking grew up, thinking I had awakened I had awakened to what women to what ought women to beought doing,to Ibe doing, I came to judge came this to practice judge this harshly. practice The harshly. amount The of amount time of time all the Polish all women the Polish in my women life spent in myin life the spent kitchen in the kitchen was insane.was I remember insane. I remember watching one watching of my aunts one oftell myme, aunts tell me, “First we have “First the wedinner, have the then dinner, we have then the wesupper,” have the supper,” and she devoted and she her devoted whole her day whole to food.day I resented to food. Ithis resented this and became and determined became determined to travel fartoand travel wide farso and wide so that marriage thatand marriage pierogiand making pierogi would making not would be my fate. not be my fate.

Sitting in my Sitting family in kitchen my family in kitchen Poland, Iinwatched Poland, Imy watched aunt my aunt work all day work theall same dayway the same my mom waydoes. my mom Rather does. Rather bluntly, I asked, bluntly, “Aunty, I asked, if you “Aunty, weren’t if you cooking weren’t allcooking day, what all day, what would be your would dream be your job?” dream She stopped job?” She what stopped she was what she was doing and looked doing and at me looked puzzled. at me“My puzzled. dream“My job dream is to cook job is to cook the best food theIbest possibly food can, I possibly and your can,dream and your job dream shouldjob should be to enjoybe it.”toThat enjoy night, it.” That I pounded night, Idown pounded my weight down my in weight in dumplingsdumplings and stuffedand meats stuffed to make meats uptofor make my offense. up for my offense.

Food has challenged Food has challenged by assumptions by assumptions and fostered and fostered connections connections in a way I could in a way never I could imagine. neverI’ve imagine. come to I’ve come to understandunderstand that valuesthat of food, values family, of food, andfamily, hospitality and hospitality are universal. are Now universal. that INow havethat my own I have home, my own I can’t home, get I can’t get enough time enough in thetime kitchen in the with kitchen my mom withbecause my mom it because it symbolizessymbolizes a place to create a placeand to create make bonds. and make I now bonds. toil I now toil over Polishover andPolish South and Indian South recipes, Indian trying recipes, to recreate trying to recreate the recipesthe I was recipes so generously I was so generously served so Iserved can carry so I can carry on food traditions. on food traditions.

I am now prepared I am nowfor prepared when afor guest when a guest walks through walks the through door ready the door to share ready the tosame sharejoy the same joy the world has the offered world has me.offered me.

ountries o, the common s not “How ” it’s “Have today?”

r where I stay rld, I eat ng that comes n Northern working with hill tribe, a ried bamboo gnalled my re delighted guest. In r, laphet salad noodles are with the same uberance.

s of 2014 / Polish

After making these snacks with my mom, and then eating more than I could handle, I would be covered in powdered sugar, leaving a trail throughout our house.

Making these with my mom is a simple memory for me; we always had them at celebrations, or just in case a guest dropped in. There are many variations of this dish in many cultures, and very few can resist fried, sweet dough.

Natalie Jesionka / Class of 2014 / Polish

Angel Wings FAWORKI OR CHRUSCIKI Recipe Origin Poland

Serves 10+

½ tsp salt 2 whole eggs 4 egg yolks ½ cup powdered sugar, plus more for dusting ¼ cup butter 2 oz rum 2 cups all-purpose flour, plus more as needed + vegetable oil, for frying Special equipment Electric beater

Natalie Jesionka Class of 2014

Angel Wings 1. Heat a large stock pot filled with oil over medium-high heat.

2. Make the dough: Beat together the salt, eggs, and egg yolks in a large bowl until thick and lemon-colored. Add the sugar, butter, and rum; beat until combined. Fold in the flour and knead until the dough comes together. If the dough is too sticky, add more flour as needed.

3. Turn the dough out onto a floured surface and roll into a thin layer. Cut into small rectangles and cut a small slit in the middle of each rectangle. Gently twist each rectangle and fry until golden (you can fry 3 to 4 pieces of dough at a time). Remove to a drying rack lined with paper towels and let cool.

4. Sprinkle with powdered sugar and serve with tea. Any extras will keep, covered, for 1 week.

Recipe Origin Armenia / Nairi Hartooni Class of 2016

Armenian Bulgur Salad EECH

Serves 4–6

As a member of the Armenian Diaspora from Iran, the majority of the dishes my family makes are Persian in origin. However, during Lent, my great-grandmother would cook traditional Armenian dishes. Lent in the Armenian Apostolic Church is serious business. During this time, those who follow lent are vegan for 40 days. This recipe was passed down from my great-grandmother and I make it regularly throughout the year for my husband (it’s his favorite dish). The only change I’ve made is to use Early Girl tomatoes and heirloom sweet peppers. They are the closest in taste to the ingredients my great-grandmother would use, or at least, what I remember they tasted like when I would sneak-eat cut veggies from her kitchen while she wasn’t looking. So here you have it folks: my Armenian Bulgur Salad, or eech, with a California twist. Anoosh!

Ingredients 1 orange bell pepper 2 – 3 ripe tomatoes (I prefer using Early Girl tomatoes, but ripe tomatoes of any kind should work well) ¹⁄³ cup olive oil 1 lg onion, diced 2 cloves garlic, finely minced 1 cup water 1 ½ cups fine bulgur (if using medium bulgur, you’ll need more water) ½ bunch green onions, sliced ½ bunch parsley, finely chopped + salt and freshly ground black pepper, to taste + lettuce leaves, for serving (optional) + juice and zest of 1 lg lemon

Special equipment

1. Using a food processor, purée 1 orange bell pepper and enough tomatoes to get you to 2 cups of purée.

Food processor 2. Heat the olive oil in a large nonstick pan or Dutch oven over medium heat. Fry the onion until translucent. Add the garlic and fry until the onion and garlic are golden and caramelized.

Lower the heat and stir in the tomato-and-pepper purée. Cover and cook for 20 minutes.

3. Add 1 cup of water, bring to a boil, and remove from the heat. Add the bulgur and stir to coat.

Cover the pot and let sit for 30 minutes. The bulgur will cook with the heat of the pot alone.

4. Stir in the lemon juice and zest, green onions, parsley, salt, and pepper. This can be served immediately or stored in the refrigerator and served cold. If serving cold, you can serve the eech in lettuce leaves as a fancy appetizer.

armenian pastry — nazook —

No matter whose Armenian home I have visited, whether it’s family in London, Boston, or Los Angeles, they will invariably offer nazook with tea or coffee. I have many fond memories of sitting around a coffee table after a delicious meal and eating nazook with tea, while hearing family lore from grandparents or distant aunts and cousins.

Many Armenian families will have it on hand in order to have something to serve for any unexpected guests.

You might not want to tell your guests how much butter and sugar is in this recipe, so they can truly enjoy it.

Kate Nahapetian / Class of 1999 / Armenian

Kate Nahapetian / Class of 1999 / Armenian

Armenian Pastry NAZOOK Recipe Origin Armenia

Serving Size 48 pastries

Kate Nahapetian Class of 1999

For the dough 2 ¼ tsps (1 packet) yeast 1 cup sour cream, at room temperature 3 ¼ cups sifted all-purpose flour, plus more as needed ½ tsp salt 1 cup unsalted butter, chilled 1 egg 1 tbsp vegetable oil For the glaze 2 egg yolks, beaten For the filling 1 ½ stick butter, melted 2 cups sifted all-purpose flour 1 cup sugar 1 tsp vanilla 1 tsp ground cardamom

Armenian Pastry 1. Make the dough: Mix all of the dough ingredients together in a large bowl. Knead for 5 to 10 minutes until it is no longer sticky. (If the dough is still too sticky, add flour as needed.)

Form the dough into a ball and wrap in plastic wrap. Refrigerate 5 hours or overnight.

2. Make the filling: Using your hands, mix all of the filling ingredients together in a large bowl until crumbly. Set aside.

3. Heat the oven to 350°F. 4. Remove the dough from the refrigerator and divide into 4 equal portions. Roll each dough ball into a 10 inch by 6 inch rectangle. Spread ¼ of the filling over each rectangle, leaving a ½-inch border around the sides. Fold the edges in ½ inch over the filling. Roll each rectangle into a cylinder, and gently flatten them with the palms of your hands. Brush liberally with the beaten egg. Cut each roll into 3-inch-wide pieces and arrange on 2 greased cookie sheets.

Bake for 35 minutes, or until golden brown.

5. Enjoy with a hot cup of tea or coffee and try not to think about how many calories you’ve just taken in.

My mom, Millie, comes from a culinary family. Like many other Chinese-Americans of her generation, her parents moved to the States and, for lack of other opportunities, opened a Chinese restaurant. It was the mid-60’s, and they opened China Delight, in Carmel, CA.

Dennis Tseng / Class of 2013 / Chinese –American

mushroom & sausage sticky rice —

While While my grandfather my grandfather cookedcooked traditional traditional dishes dishes and glorious and glorious American American bastardizations bastardizations from the from the kitchen, kitchen, Millie Millie would would help out help out front, waiting front, waiting tables tables and helping and helping customers customers make sense makeof sense the of the menu. menu.

It was there It wasshe there gotshe hergot knack her knack for entertaining, for entertaining, for first-rate for first-rate cookery, cookery, and her and love her forlove creating for creating a mish-mash a mish-mash of foodofcultures. food cultures.

Fast-forward Fast-forward 30 years to30 meyears growing to me upgrowing in San Jose, up inCA. SanWith Jose, CA. With the skills she’d the skills learned she’d from learned her parents, from her Millie parents, had Millie turnedhad turned our house into our house the “hub intohouse” the “hub forhouse” big holiday for big meals. holiday Because meals. Because we saw those we holidays saw thoseasholidays American as cultural American touchstones, cultural touchstones, we largely we stuck largely to traditional stuck to traditional Thanksgiving Thanksgiving and Christmas and Christmas feasts—turkey, feasts—turkey, green beans, green ham, beans, pumpkin ham,pie, pumpkin a mashed pie, a mashed potato casserole potatorecipe casserole straight recipe from straight a Campbell’s from a Campbell’s Soup label,Soup label, etc. Cousins, etc.aunties Cousins, andaunties uncles,and boyfriends, uncles, boyfriends, godparents, godparents, all would gather all would around gather thearound table for thethe table ritual forof the loading ritual up of loading up on Millie’son carbs Millie’s and fighting carbs and over fighting dark meat. over dark meat.

That isn’t to That sayisn’t thatto there say that weren’t there occasional weren’t occasional exceptionsexceptions to to the holidaythe orthodoxy. holiday orthodoxy.

One year Millie One year replaced Milliethe replaced turkey the turkey with a duck with andathe duck ham and with the aham braised withpork a braised belly.pork There belly. wereThere were absolutely absolutely zero complaints zero complaints from thosefrom assembled. those assembled.

One year One year she special-ordered she special-ordered a turducken. a turducken.

No one hasNo yetone forgiven has yether forgiven her for unleashing for unleashing that hell. that hell.

And then there And then was the there stuffing. was the Asstuffing. far as I can As far remember, as I can remember, we never had we the never traditional had the traditional bread-based bread-based concoction.concoction.

Instead, Instead, Millie made Millie this made stickythis ricesticky dish, blending rice dish,traditional blending traditional CantoneseCantonese techniquestechniques with a Newwith World a New holiday World application. holiday application.

It’s made to It’s stand made ontoitsstand own on anditsisown craveable and isenough craveable to enough to warrant making warrant it in making February it inor February June (ororAugust June (or or October August or October or April or...). or April No offense or...). No to Stove offense Top, to Stove of course.

Top, of course.

I’ve had many I’ve had iterations many of iterations traditional of traditional holiday meals holiday since meals since then, and it’s then, now and myit’s turn now tomy serve turn as to a “hub servehouse” as a “hub forhouse” for Friendsgivings Friendsgivings and Christmas and Christmas Eves. And even Eves.as And I’veeven taken as I’ve taken

my own newfangled my own newfangled (read: bougie) (read: approach bougie)towards approach towards traditionaltraditional holiday fare, holiday I’ve kept fare,the I’ve sticky kept rice the sticky stuffing rice stuffing on the table. onItthe remains table. It asremains popularas aspopular it was when as it was we when we were kids. were Thanks, kids. mom.

Thanks, mom.

Caveat: In Caveat: my household, In my household, my husband mydoes husband all thedoes baking, all the baking, and I do alland theIcooking. do all theHe cooking. likes recipes; He likes I find recipes; themI find them anathema.anathema.

He is chemistry; He is chemistry; I am jazz. IAs am such, jazz.a As lotsuch, of a lot of this recipethis mayrecipe require may yourequire to eyeball you or to season eyeballto ortaste. season to taste.

My apologies My in apologies advanceinfor advance this imprecision, for this imprecision, but know but know that I havethat great I have beliefgreat in you belief as a in cook, youdear as a cook, reader. dear reader.

You can doYou it. can do it.

Dennis Tseng / Class of 2013 / Chinese

Mushroom & Sausage

Sticky Rice

缎鸪硖恚骛媛覦 Recipe Origin Chinese-American

Serves 9–10

Dennis Tseng Class of 2013

1 ½ cups dehydrated shiitake mushrooms (dong gu) 4 cups uncooked sticky/glutinous rice (sushi rice will also do in a pinch) 1 medium yellow onion, finely chopped 5 – 6 scallions, whites and greens finely chopped, plus more for garnish 4 links Chinese sausage (lap cheong) 10 – 12 uncooked jumbo shrimp, peeled and cleaned (thawed, if frozen) + corn or vegetable oil (or other low-flavor alternative) + soy sauce + sesame oil + salt + pepper + garlic powder Special equipment Rice cooker, preferably 6-cup capacity Wok or large, flat-bottomed pan with high sides Wok turner, spatula, or other stir-fry implement

1. First, rehydrate the shiitake mushrooms. Preferably, do this the night before you make the stuffing by placing the dried mushrooms in a medium bowl and pouring near-boiling water over them until fully covered. Leave them overnight to absorb the liquid.

2. Cook the rice: Use about 10% less water than you would for regular long-grain or jasmine rice.

And if your cooker has special settings, you’re welcome to use the ‘sushi rice’ setting, though I find that there’s little difference with the ‘quick cooking’ setting which takes ¹⁄³ the time. If you can manage it, make all of the rice in one batch, and when it’s done, open the lid to the cooker, stir up the rice to fluff it a bit, and keep it in the cooker on warm until you’re ready to assemble the dish.

3. While the rice is cooking, return to the mushrooms. Remove the mushrooms and save the resulting mushroom broth; it goes great in mapo tofu, vegetable soups, stews, or anything that requires a wallop of umami. Cut off the base of the stems, finely dice the mushrooms, and set aside.

4. Dice the Chinese sausage and shrimp (removing the tails, if on). I find that ½-inch pieces of each are about right, though feel free to go smaller with the sausage if you have the manual dexterity and the patience.

5. Heat the wok on high heat, and add just enough corn or vegetable oil to coat the bottom of the pan. Sweat the onions until they are translucent, then remove them from pan. Add the Chinese sausage and cook until the outside begins to brown. (Chinese sausage is pre-cooked—this process just releases the flavor and adds texture.)

6. This next step is tricky; shrimp can overcook quickly, especially in smaller pieces. Add the shrimp to the pan, cook for approximately 20 to 30 seconds, then add the rice, mushrooms, onion, and scallions (don’t worry, the shrimp will continue to cook through). Toss to combine, then add soy sauce until the mixture is a light, glistening, golden brown, but not wet. Add sesame oil, salt, pepper, and garlic powder to taste. (Alternate versions of this recipe use Chinese bacon (lap yook) or diced pork loin during the protein stage, or sugar, dried shrimp, or 5-spice powder during the seasoning stage. I find that those flavors make the rice too busy, but you should feel free to experiment!)

7. Serve in a large bowl, family-style, and top with extra scallions if you so desire.

philippine beef stew — beef kaldereta

Beef kaldereta is a childhood favorite and the first Philippine dish I learned how to make— with a little assistance from family and relatives, of course. Not long after I graduated from college, I made the sudden decision to relocate to Seattle, three thousand miles away from home in New Jersey. Though Seattle has a vibrant Filipino community, I felt homesick, and making beef kaldereta allowed me to feel connected to my family, to my past, and to the ravenous child inside me. The warm feeling it leaves in my belly is worth the two hours it takes to make.

Mike Alvarez / Class of 2014 / Filipino

Mike Alvarez / Class of 2014 / Filipino

Philippine Beef Stew BEEF KALDERETA Recipe Origin Philippines

Serves 8–10

¼ cup neutral oil 2 yellow onions, finely chopped 5 garlic cloves, minced 2 lbs beef, cut into cubes 4 cups beef stock, plus more as needed 1 ½ cups tomato sauce 5 bay leaves 1 tbsp red pepper flakes, plus more as needed 1 cup liver pâté 3 bell peppers, sliced 1 cup pitted olives, halved ½ cup chopped carrots 2 yellow potatoes, chopped + salt and pepper, to taste + cooked white jasmine rice, for serving

Mike Alvarez Class of 2014

Philippine Beef Stew 1. Heat the oil in a large pot over medium heat. Sauté the chopped onion and garlic until fragrant.

Add the beef and cook, stirring, until it’s no longer pink.

2. Pour in the beef stock and tomato sauce, and stir to combine. Add the bay leaves, red pepper flakes, and liver pâté. Stir until evenly distributed and cook for 1 hour, stirring occasionally.

3. Stir in the bell peppers and olives; cook for 30 minutes. If the mixture begins to dry out at any point, add up to 1 more cup of beef broth. Add the carrots and potatoes, and cook for 15 more minutes, stirring occasionally. Season with salt, pepper, and red pepper flakes to taste. Serve on a bed of white jasmine rice and enjoy while hot!

My grandfather was the first person close to me to die. My best memories of him are of our walks home from elementary school. He’d be outside when the bell rang, sometimes chatting with another Chinese grandfather, and preferred to carry my red Sailor Moon backpack for me.

Julie Zhu / Class of 2015 / Chinese

chinese braised beef shank —

Whenever Whenever the icethe cream ice cream truck stopped truck stopped on ouron way our home, way home, he asked he me asked if me if I wanted I wanted anything. anything.

I did, usually, I did, usually, but but pickedpicked the least theexpensive least expensive thing, thing, a firework a firework popsicle, popsicle, even though even though my my favorite favorite was strawberry was strawberry shortcake: shortcake: vanillavanilla surrounding surrounding a pink asorbet pink sorbet centercenter with crispy with crispy white and white and pink crumbles pink crumbles all over. allItover. could It have could have actually actually been my been grandfather’s my grandfather’s favorite, favorite, since he since would he would have been have been the onethe to one order to itorder first.it first.

I called him I called Yeye, because him Yeye, hebecause was my he father’s was my dad. father’s He came dad.toHe came to visit for several visit for months several when months I waswhen five and I was eight. five It and was eight. It was the four of the us: Yeye, four of Nainai us: Yeye, (myNainai father’s (my mum), father’s my mum), mother,my and mother, and me. My father me. was My father away for waswork. awayIfor guess work. thisI is guess normal this is normal for traditional for traditional Chinese families—the Chinese families—the bride became bride a part became of a part of the groom’s the family—even groom’s family—even though that though wasn’tthat the wasn’t reasonthe reason Yeye and Nainai Yeye and were Nainai here.were I needed here.some I needed kind some of daycare, kind of my daycare, my mother needed mother some needed help some in thehelp house inas the a single house mother, as a single and mother, and my mother’s myparents mother’s were parents needed were by needed my mother’s by mylittle mother’s sister.little sister.

Yeye lovedYeye food,loved especially food, especially the kind that thewas kindbad that for was you. bad for you.

Meat, saltyMeat, things, salty sweet things, things. sweet Sixthings. monthsSix before months he died, before he died, I visited him I visited in Beijing, him in and Beijing, thoughand he though was walking he was bywalking by himself, hehimself, had trouble he had talking trouble because talking ofbecause the stroke. of the Hisstroke. His caretaker took caretaker him for took dumb, him but for dumb, I knewbut he Iwasn’t. knew he When wasn’t. When we ate together, we atethe together, dishes the on the dishes table onfamily-style, the table family-style, his his chopstickschopsticks would somehow would only somehow pick up only thepick bitsup of the meat bits of meat within thewithin waves the of vegetables. waves of vegetables.

Yeye was diabetic, Yeye wasand diabetic, as a child, and Iaswould a child, seeI would him prick see the him prick the plumpest part plumpest of his part middle of his finger, middle sucking finger, in sucking his breath in his when breath when he did it, and he did a small it, and redabubble small red would bubble magically would appear. magically appear.

His back was Hisaback bit hunched, was a bit and hunched, white and hairwhite protruded hair protruded from from his round nostrils. his round Henostrils. was so He kindwas andsogenerous. kind and When generous. When he cooked,he thecooked, dishes the always dishes hadalways too much hadsoy too sauce muchand soy oil. sauce and oil.

My mother,My who mother, was just who a few was years just aolder few years than older I am now, than I am now,

would sometimes would sometimes drain somedrain of thesome oil from of the the oil from the dishes, outdishes, of thriftout and of concern thrift and forconcern her figure. for her Butfigure. one But one of my grandfather’s of my grandfather’s nashoucai, nashoucai, directly translated directly translated as as “hand-shown “hand-shown dish” (which dish” makes (which perfect makes sense perfect if onesense if one imagines aimagines chef proudly a chef showing proudlyoff showing a steaming off aplate steaming off plate off one arm), was one his arm), braised was his beef braised shank,beef which shank, my mother which my mother learned and learned eventually and eventually became herbecame own nashoucai. her own nashoucai.

The instructions The instructions are not difficult, are notbut difficult, perhaps but perhaps the shopping thecould shopping be. The could beef be.shank The beef requires shank a lot requires of a lot of spices and spices sauces,and thesauces, requisite thered-lidded requisite red-lidded jars stuffedjars stuffed into one doorway into oneshelf doorway of theshelf refrigerator. of the refrigerator.

But either But either out of practicality out of practicality or the frequency or the frequency at which we at wanted which we wanted braised beef braised shank,beef the shank, marinade the from marinade the previously from the previously made beefmade shankbeef wasshank saved was in the saved freezer in the forfreezer next time. for next time.

I still remember I still remember the Ziploc the container, Ziploc container, its lid stained its lid redstained red from chili oil, from and chili theoil, layers and of thewhite layers fatofand white brown fat and sauce brown sauce separated neatly separated like neatly a vanilla likefrosted a vanilla cake. frosted When cake.

YeyeWhen Yeye and Nainaiand left,Nainai my mom left,and myImom decided andto I decided throw itto out throw it out because two because peopletwo really people can’treally eat that can’t much eat that beefmuch shank.beef shank.

These days,These my mom days,makes my mom beefmakes shankbeef for Chinese shank for Chinese parties, orparties, when she or when comesshe to visit comes mytodad visit or my me.dad or me.

Co-workers Co-workers who rarelywho cookrarely get a cook container get a too. container too.

Julie Zhu / Class of 2015 / Chinese

Recipe Origin China / Julie Zhu Class of 2015

Chinese Braised Beef Shank 釋垴脘

Serves 10

My mother made braised beef shank every month when I was growing up. To have around the house, to bring to parties with other Chinese families, to contribute at work potlucks. Often, those containers of neatly sliced beef would quickly disappear, the missing slices hidden in my stomach. But the recipe is not from my mom’s family, who are from Yunnan—my dad’s dad, who was from Suzhou, taught it to her, and this is a tribute to him.

sesame–oil chicken —

My family is from Anhui province in Southern China, which I often describe as the Kansas of China to friends, since there are rice paddies everywhere in the countryside.

Soy sauce and sesame oil are commonly used in Anhui cuisine, so whenever I smell it wafting in the kitchen, I know I’m home.

Jinyan Zang / Class of 2017 / Chinese

Jinyan Zang / Class of 2017 / Chinese

Recipe Origin Cambodia / Socheata Poeuv Class of 2010

Cambodian Cabbage Salad NYUM

Serves 5

Although I spent many hours as a child sitting on the kitchen floor shaving coconut or picking the green parts off of bean sprouts in the bathtub, I never made a Cambodian meal until I became an adult. I had spent 20 years as my mother’s sous chef, but I was never allowed to bring it all together. And I couldn’t rely on her to share recipes with me. Like many immigrant home cooks, my mother has never written down, followed, or read a recipe. Thank goodness that by the time I became an adult, the internet was born, and I could Google-search Cambodian recipes. Recently when I made this dish for my mother when she came to visit, she liked it so much that she asked me to make it again for her dinner party. It’s a modern twist on a Cambodian classic.

Ingredients for the salad 4 cups water ¾ lb chicken breasts ½ sm green cabbage, thinly sliced ½ sm red cabbage, thinly sliced 1 cup shredded carrots ½ onion, thinly sliced 1 red bell pepper, thinly sliced ½ cup mint leaves ½ cup Asian basil leaves ¼ cup cilantro ½ cup roasted peanuts, ground or chopped

Ingredients for the salad dressing ¼ cup water ½ cup sugar 1 clove garlic 1 sm shallot ½ cup fish sauce 5 tsps fresh lime juice 2 tsps salt

Note: This recipe is adapted from The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Naturally Acclaimed Restaurant (Rux Martin/Houghton Mifflin Harcourt, 1998) by Longteine de Monteiro & Katherine Neustadt.

1. Make the salad dressing: In small saucepan, bring the water to boil and add the sugar, stirring to dissolve.

Set aside to cool. Pound the garlic and shallot into small pieces with mortar and pestle or grind in a food processor. Stir into the sugar water and add the fish sauce, lime juice, and salt. Set aside until ready to use.

2. In medium saucepan, bring the 4 cups of water to boil and add the chicken breasts. Bring back to a boil, then reduce the heat and simmer until the meat is cooked through. Remove the chicken and let cool.

Shred with your fingers.

3. Toss the chicken with the green cabbage, red cabbage, carrots, onion, pepper, mint, basil, cilantro, and peanuts. Add the salad dressing sparingly, 1 tbsp or so for each serving. Toss until combined, and serve.

mushroom–pork dumplings —

This is a dish that was made every holiday in my grandma’s house in China. Growing up, I loved eating it, especially the leftovers; my grandma only boiled the dumplings when they were fresh, and she’d fry any leftovers. Of course, I loved the fried ones; I was probably born an American. When I came to the United States, dumpling parties became my signature event.

All of my friends would come make dumplings and eat and drink together. Those were good times.

Du Cheng / Class of 2016 / Chinese

Mushroom– Pork Dumplings 鉞鸪嗯鸷荜脘釕隆 Recipe Origin China

Serves 4

Du Cheng Class of 2016

½ lb chopped napa cabbage ½ tsp salt 1 lb ground pork 1 tbsp minced fresh ginger 1 tbsp minced garlic 1 tbsp 5-spice powder 2 tbsps finely chopped Chinese chives 1 tbsp sesame oil 3 oz chopped shiitake mushrooms 2 tsps soy sauce 50 pre-made dumpling wrappers (can be bought in Asian markets) 1 tsp rice vinegar 1 peanut (optional) + chili oil (optional) + vegetable oil

Note: This recipe is long and challenging because it was invented in the old days before Netflix.

It involved many skills outside of ordinary cooking routines. Make sure you really want to do it, otherwise just give up already and go to Costco and buy the Ling Ling dumplings or go to Panda Express.

1. In a large bowl, combine the napa cabbage and salt. Mix with your hands until combined.

This step is necessary to get rid of excess water from the cabbage that will otherwise make the dumplings soggy.

2. Place the ground pork in a large, non-plastic bowl. Heat 2 tsps of vegetable oil in a frying pan and add the ginger, garlic, 5-spice powder, and 1 tbsp of the Chinese chives. Heat until it smells real good but not burnt, then pour the mixture all over the ground pork.

3. The napa cabbage should have significantly shrunk by now. Pour off any water in the bowl and squeeze the chopped cabbage over the sink to release as much excess water as you can. Add the squeezed cabbage to the pork along with the sesame oil, shiitake mushrooms, and 1 tsp soy sauce.

Mix with a spatula until combined.

4. Gather around the table, turn on a TV show, and wrap your past year’s bad feelings (fillings) into the wrapper so you can cook them well. Have a contest of who can make the ugliest dumpling of them all. Also don’t forget to add a peanut—barring allergies—into only 1 dumpling.

The recipient will be lucky in the new year.

5. Make the dipping sauce: Combine the rice vinegar, the remaining 1 tsp soy sauce, and the remaining 1 tbsp chives in a small bowl. Add some chili oil, if desired. Set aside.

6. Cook the dumplings: Heat a large skillet over medium heat. Add 2 tsps vegetable oil and swirl to coat. Add enough dumplings to cover the bottom of the pan in a single layer. Before the bottom of the dumplings are burnt, add 2 cups of water and cover the pan with a lid. Cook for 5 minutes, then remove the lid. When the water boils off and the dumplings start to sizzle, flip the dumplings with a spatula (or you can do it like me in a true chef style, by tossing them into the air with the pan and catching them). Cook until golden brown on all sides. Repeat for the remaining dumplings. Serve with the dipping sauce.

“Balay da Severino Comiso in Barangay Antonio,” (2003), part of the collection “Narvacan, My Hometown.”

Reprinted with permission from Eric Cachero.

Flip Tanedo / Class of 2010 / Filipino

Recipe Origin Philippines / Flip Tanedo Class of 2010

Sweet Rice in Banana Leaf PATUPAT

Serves 12

There are a few variants of “sweet rice cooked in banana or coconut leaf” in the Philippines; this version is common in Ilocos Sur, in the northern Luzon region. As I talked to my mother about this, we became confused about the exact differences between patupat and the related suman (suman is traditionally served in a log shape; my mom believes suman is sweeter and isn’t expected to be dipped in sugar). This particular variant is our recreation of my great-aunt Sanang’s recipe; she was known in the Narvacan province where my mother grew up as the region’s suman maker. My mother remembers one of the local doctors calling it “Manang (older sister) Sanang’s Patupat.”

Ingredients 3 cups sweet or glutinous rice 1 pack banana leaves, defrosted if frozen (these are usually sold in 1-lb packs—you’ll have leftover leaves) 1 19-oz can coconut cream (my mom prefers the Mae Ploy brand) About ½ tbsp salt, to taste ½ cup sugar (white sugar is fine, but use muscovado or sugarcane molasses for authenticity) + white sugar or sweet syrup, for serving

Special equipment

1. Soak the rice in water for 1 hour. Drain.

Cooking twine

2. While the rice is soaking, prepare the banana leaves. Gently clean each leaf with water and a dishcloth.

With a sharp knife, cut off the central stem of the leaf. The remaining parts of the leaf should tear easily along their fibers. Tear the leaves into roughly 5-inch strips. Using fire-proof tongs, heat both sides of each strip over a fire or a gas stove until the surface is shiny and the leaf is soft and pliable. It’s okay if it gets a little burnt, but be careful not to let it catch fire.

Note: Be careful while firing the banana leaves; it shouldn’t take more than a few seconds of direct heat to soften the leaves and leave them shiny.

3. Combine the coconut cream, salt, and sugar in a large saucepan. Bring to a boil, then lower the heat to a simmer. Add the rice to the pot, stirring continuously until the rice absorbs all of the liquid and the stirring becomes difficult. (The rice will be only partially cooked at this point.)

4. Remove the rice from the heat and start forming pouches. Take a banana-leaf strip and roll it into an ice cream cone shape, keeping the end tight so that nothing can leak out. Spoon the partially cooked rice mixture into the cone until about halfway full. Flatten the cone a bit, then fold in the top corners to form a diamond shape. Fold down the top of the diamond so that you are left with a triangular pouch tightly filled with the rice. Using either cotton cooking twine or (for a nice touch) thin strips of banana leaf, tie the pouch shut so that it doesn’t unfold. You can also use a toothpick to pin the flap down. Repeat until all of the rice mixture is used up.

5. Arrange the patupat pouches into a saucepan so that they’re tightly packed together. Fill the saucepan with water until the patupat are just covered. Cover the saucepan, bring to a simmer, and cook until all of the water is absorbed, about 45 minutes. The patupat should have the consistency of cooked rice.

6. Serve the cooked patupat pouches with a bowl of white sugar or sweet syrup of your choice for dipping.

enchiladas rojas — enchiladas de pollo en salsa roja

My mother is Honduran and knew next to nothing about Mexican cuisine. When she married my father, Mexican food was all that he would eat, so she was forced to learn how to make it. That said, she never learned how to make enchiladas, which are among my dad’s favorite.

I remember seeing my grandma making them for him when she visited from Mexico. I would observe her in the kitchen, and seeing her cook felt like watching a ballerina perform—she was so elegant, graceful, and at ease. Although I was too young for her to teach me how to make these enchiladas, this memory always stayed with me.

When I met a friend who was an excellent cook, I asked her to teach me the recipe and have since personalized it to reflect my tastes (she made hers with green sauce, which I hate!). In turn, I taught my mom how to make them, and it was a great bonding experience. Virtually everyone loves them—even people who don’t prefer Mexican food!

Katherine Trujillo / Class of 2015 / Mexican & Honduran-Salvadoran

Enchiladas Rojas ENCHILADAS DE POLLO EN SALSA ROJA Recipe Origin Mexico

Serves 3–4

For the red sauce ¼ cup vegetable oil 2 tbsps all-purpose flour 2 tbsps chili powder 1 8-oz can tomato sauce 1 cup water, plus more if needed ¼ tsp cumin ½ tsp garlic powder ½ tsp onion powder 2 tbsps brown sugar + salt, to taste

Katherine Trujillo Class of 2015

For the enchiladas 4 chicken breasts 3 cloves garlic 1 large white onion, chopped 3 limes, juiced 1 10-oz packet queso fresco, crumbled About 16-oz canola oil 20 – 30 corn tortillas 1 8-oz packet shredded Mexican cheese + salt + freshly ground black pepper + sour cream, for serving + minced chives, for serving + avocados, for serving (optional)

Enchiladas Rojas For the red sauce Heat the oil in a skillet over medium heat. Stir the flour and chili powder into the oil until smooth. Gradually stir in the tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar. Reduce the heat to low and cook until thickened, about 10 minutes. Season with salt to taste. Set aside.

For the enchiladas 1. Place the chicken breasts and garlic in a large pot, and cover with water. Season the water with salt, and bring to a boil. Boil the chicken breasts until cooked through. Let cool, then shred into very thin pieces. Add salt and pepper to taste.

2. In a large bowl, combine the chicken, onion, lime juice, and queso fresco. Season with more pepper, if desired. Cover and set aside in the refrigerator to marinate.

3. Heat the oven to 350°F. 4. Heat the canola oil in a skillet over medium heat. Add a tortilla and fry on 1 side for 5 seconds, then flip with tongs and fry for 5 seconds on the other side. Dip the tortilla in the red sauce, flipping to make sure both sides are covered, and set aside. Repeat for the remaining tortillas.

5. Stuff each tortilla with the chicken/onion/cheese mixture. Roll each tortilla into a taquito, and line up in a deep baking dish. Sprinkle with the shredded Mexican cheese and bake for 10–15 minutes. Serve enchiladas with a dollop of sour cream, a sprinkle of chives, and avocados for extra deliciousness!

Recipes allow us to trace back not only the inspiration and palate of a culture, but also the blending of one culture with another, and the impact of immigration. The literal translation of the French name for one of my favorite dishes from Canada—paté chinois—is “Chinese pie.” What is a Chinese pie, with a French name, doing in Canada?

Eric Chung / Class of 2016 / Chinese

paté chinois

The same Thequestion same question could have couldbeen have been asked of asked two of immigrants two immigrants whosewhose ancestors ancestors came from cameChina, from China, whosewhose family family lived inlived Vietnam, in Vietnam, and who and who found themselves found themselves learning learning FrenchFrench halfway halfway across across the world the world in an in an unknown unknown world world of Quebec. of Quebec.

For these For these two, my two, parents, my parents, and forand ourfor family, our family, this dish thisbecame dish became a staple. a staple.

Although there Although is nothere proven is no account provenofaccount the origins of the of origins this of this dish, one oral dish, history one oral is that history patéischinois that paté originated chinois originated from from Chinese cooks Chinese and cooks railway and workers railway who workers made who the dish made during the dish during the construction the construction of the North of American the North railroads Americanduring railroads during the 19th century. the 19th French century.

Canadians French Canadians in Quebec in brought Quebec the brought the dish homedish to their home families, to theirand families, it spread andbeyond it spread Canada beyond Canada to the United to the States, United where States, the where dish is the nowdish known is now in New known in New England and England the Northeast. and the Northeast.

The recipe’s The simplicity recipe’s belies simplicity its belies its richness—as richness—as a source ofaenergy sourcefor of energy workers for who workers toiledwho toiled away, and away, as yet and another as yetcontribution another contribution for immigrants for immigrants who who helped build helped the nascent build the countries nascentthat countries became that their became homes. their homes.

So one might So one wonder, might is wonder, the dish is Chinese, the dishFrench, Chinese, orFrench, or Canadian?Canadian?

It is the same It isquestion the sameI question once asked I once my parents asked my parents when I waswhen young.

I was A deceptively young. A deceptively simple prompt simple from prompt from my elementary my elementary school class: school whatclass: ethnicity whatam ethnicity I, and where am I, and where did I comedid from?

I come Having from? grown Having up in grown the United up in the States, United States, I considered I considered myself an “American,” myself an “American,” but being an butimmigrant, being an immigrant, I figured I Imust figured be glued I musttobe a hyphenated glued to a hyphenated identity. What identity. What should precede should “-American”? precede “-American”?

But I cameBut to find I came thattothe find that the question assumes questiona assumes certain amount a certain of amount singularity, of singularity, a one-or-thea one-or-theother that other describes thatalmost describes no one. almost In no some one. ways, In some I wasways, noneI was none of the above, of the andabove, in some and ways, in some I wasways, all ofIthe wasabove. all of the Andabove. And so too was so paté toochinois, was paté a collection chinois, a of collection cultures,ofa cultures, synergy of a synergy of contributions. contributions.

Who knewWho that knew a dishthat could a dish better could capture better capture my identity, my describe identity,who describe I am in who a blend I am of in cheese, a blend potatoes, of cheese, potatoes, and meat, than and meat, the nomenclature than the nomenclature of civilizations? of civilizations?

SometimesSometimes referred toreferred as Quebec-style to as Quebec-style shepherd’sshepherd’s pie, my pie, my mom learned mom thelearned recipe the fromrecipe a friend, from whose a friend, ancestors whose ancestors also came from also came Chinafrom and China had also and emigrated had also emigrated to Quebec.to I do Quebec. I do not know what not know was in what thatwas original in that recipe, original norrecipe, does my nor mom does my mom

think therethink was ever thereany wasoriginal. ever anyHer original. first response Her first response when I asked when herI about asked the herrecipe about the wasrecipe that it was doesthat notit does not exist: thereexist: is nothere one way is no toone make way paté to make chinois, paté and chinois, there and there shouldn’t be. shouldn’t We have be.made We have manymade alterations. many alterations.

SometimesSometimes we try out we a new try type out aof new cheese, type or of acheese, different or akind different of kind of meat. There meat. is usually Therean is usually accompaniment an accompaniment of rice, as well of rice, as well as some vegetable. as some vegetable.

A touch of A cinnamon. touch of cinnamon.

Some otherSome other seasoning. seasoning.

There wasThere never was really never any one really recipe. any one Even recipe. Even the recipe the provided recipehere provided provides hereonly provides a glimpse, only at a glimpse, one at one moment inmoment time, of in how time, thisoffamily how this oncefamily madeonce a dish. made a dish.

So what is So a Chinese what is pie, a Chinese with a pie, French withname, a French doing name, in doing in Canada? ItCanada? is doing It what is doing immigrants what immigrants around thearound world the world are doing: coping are doing: with coping displacement, with displacement, setting down setting somedown some roots, growing, roots,and growing, giving and backgiving within back their within new homes. their new homes.

It is not Chinese, It is notFrench, Chinese, or French, Canadian, or Canadian, and it is alland of it is all of them. No wonder them. No it tastes wonder so itgood. tastes so good.

Eric Chung / Class of 2016 / Chinese

PatĂŠ Chinois Recipe Origin Chinese-French Canadian

Serves 4–6

Eric Chung Class of 2016

6 russet potatoes, washed, peeled, and cut into 1-inch cubes 1 tbsp vegetable oil 2 medium onions or 1 large onion, chopped 3 cloves garlic, chopped 1 lb lean (90/10) ground meat (like beef or turkey) 8 oz shredded cheese (like cheddar or mozzarella) + salt, to taste + black pepper, to taste + cooked rice or bread, for serving

Paté Chinois 1. Place the potatoes in a large pot and cover with water. Add ½ tsp salt and bring to a boil.

Cook until tender. Drain and mash the potatoes in a bowl.

2. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the onions and garlic; stir-fry for 2 minutes. Add the ground meat; stir-fry with salt and black pepper until the liquid has fully evaporated and the meat is browned and fully cooked. Set aside.

3. Heat the oven to 400°F. 4. Spread ¹⁄³ of the mashed potatoes on the bottom of an 8 inch by 8 inch baking dish. Sprinkle ¹⁄³ of the cheese to cover the potatoes. Place ½ of the meat mixture on top of the cheese. Repeat these steps one more time. Finally, place one more layer of the remaining potatoes and one more layer of the remaining cheese on the very top. Bake until the cheese has melted, around 30 minutes. Cut into big squares, and eat with rice or bread. Enjoy!

Camilo Romero / Class of 2010 / Colombian

Recipe Origin Colombia / Camilo Romero Class of 2010

Colombian Stuffed Plantains PLATANOS RELLENOS

Serves 4

“A comer se llama una vez...y pasito.” In our home, everyone got to eat. But some may eat more than others: those that stayed within earshot of the kitchen. “The call to eat is made once...and softly.”

And while every day the family meals are delicious—ajiaco, papa chorreada, lengua en salsa, pescado frito, cola sudada—there is one dish that keeps the family on alert and closest to the kitchen.

Plátanos rellenos! Plantains stuffed with cheese and guava paste. Both a meal and a dessert. Both an invitation to eat and a temptation to whisper.

Ingredients 2 ripe plantains, soft and almost black 4 mozzarellacheese sticks, cut in half lengthwise ½ block guava paste, cut into strips ½ inch thick by 3 inches long

1. Heat the oven to 425°F. 2. Cut a piece of aluminum foil large enough to seal in the plantains.

3. Cut off the ends of the plantains and peel them. Slice the plantains lengthwise. Place the cheese sticks in each plantain where the cut was made, and place the guava sticks alongside the cheese. Place the plantains face-open on top of the foil with the cheese and guava exposed, and fold the foil over the plantains, sealing the packet tightly.

4. Place the packet in a baking dish and bake for 30 minutes. Remove from the oven, unwrap the packets, and slice the plantains in half. Serve with steamed rice, beans, pork chops, and salad.

Heidi Vuletich / Class of 2016 / Mexican

Banana Lime Mousse MOUSSE DE LIMÓN Recipe Origin Mexico

Serves 6

1 12-oz can evaporated milk ¹⁄³ cup sugar 3 large limes, juiced 3 bananas Special equipment Electric beater

Heidi Vuletich Class of 2016

Banana Lime Mousse Note: Make sure the evaporated milk is very cold; if it’s too warm, you will not get it to rise or stiffen.

1. Refrigerate the evaporated milk for at least 5 hours or overnight.

2. In a large bowl, whip the evaporated milk using an electric beater on medium speed. Whip until the evaporated milk holds stiff peaks, about 7 to 10 minutes.

3. While continuing to blend, slowly add the sugar, then the lime juice. Transfer to a serving dish and top with sliced bananas. Serve immediately.

chocolate marquise — marquesa de chocolate venezolana

The Venezuelan marquesa is notably different from the French marquise au chocolat, although the recipe could be a local adaptation of the French original, fashioned

by European immigrants in the 19th and early 20th centuries.

The marquesa is a typical dessert at Venezuelan birthday parties and other festivities. This photo, taken 24 years ago, depicts my brother, my cousin, and me while celebrating my 3rd birthday in Caracas. No doubt, my obsession with chocolate—especially dark chocolate made from Venezuelan cacao—dates back to such occasions relishing the marquesa.

Mariana Olaizola Rosenblat / Class of 2017 / Venezuelan & Polish

Mariana Olaizola Rosenblat / Class of 2017 / Venezuelan & Polish

Chocolate Marquise MARQUESA DE CHOCOLATE VENEZOLANA Recipe Origin Venezuela

Serves 8

Mariana Olaizola Rosenblat Class of 2017

300 grams dark chocolate (Preferably of Venezuelan origin—Whole Foods sells El Rey brand, which is very good quality, or you can go for any of Valrhona’s dark chocolate bars.) ½ cup whole milk 3 eggs 180 grams unsalted butter 200 grams sugar ½ tsp vanilla 1 ½ packages of Goya Maria cookies Special equipment Electric beater

Chocolate Marquise Note: The Goya Maria cookies are sold in many Latin markets and at Target stores across the country. As a healthier, low-sugar alternative, use any standard brand of digestive biscuits.

1. Combine the chocolate and Âź cup of milk in a double boiler. Stir until the chocolate is melted and the mixture is smooth. Set aside and let cool.

2. Separate the egg yolks and whites. Whip the egg whites until stiff; set aside.

3. In a separate container, whip the soft butter using an electric beater until the mixture is creamy, around 3 minutes. Add the sugar gradually until it is evenly combined. With the blender running at low to medium speed, add the egg yolks, one by one. Whip in the melted chocolate and vanilla and continue blending until the mixture is homogeneous. Turn the electric beater off and fold in the egg whites using a wooden spoon.

4. Pour the remaining Âź cup of milk into a medium bowl. One by one, dip the cookies in the milk for 1 to 2 seconds and place them in the base of a rounded or square container. Try to do this carefully so that the cookies do not break. Pour in about Âź of the chocolate mixture and spread in an even layer on top of the cookies. Repeat this process 3 more times, ending with a generous layer of chocolate.

5. Place the container in the refrigerator for 6 hours. Share and enjoy!

Recipe Origin Peru / Sandra Portocarrero Class of 2015

Pork Pachamanca PACHAMANCA HUANUQUEÑA

Serves 6

My grandparents (my dad’s parents) are from Huánuco, a region in the Andes of Peru, where pachamanca is the signature dish. My mother is from Lima, the coastal capital of Peru, and yet she makes the best pachamanca huanuqueña. When I received the PD Soros Fellowship, my mom cooked this dish for all of my uncles and my grandpa. Pacha means earth, and mama means mother. Pachamanca is a tribute to la pachamama, but it is also what my mom and grandmother make to celebrate special occasions.

Ingredients for the marinade ½ cup chincho leaves ½ cup huacatay leaves ½ cup parsley leaves ½ cup cooking oil 3 tsps red wine vinegar ½ tsp salt ½ tsp pepper ½ tsp cumin 2 tsps aji panca paste 4 tsps garlic paste, or 1 head garlic, cloves pounded into a paste

Ingredients for the pachamanca 6 10-oz pieces pork pancetta 4 – 6 tbsps neutral oil 2 lg onions, chopped 4 tbsps red wine vinegar 1 ½ cups vegetable stock 1 ½ cups fava beans, soaked overnight (or canned is fine) + boiled Yukon Gold potatoes and cooked rice, for serving

In the Andes, we know that the cooking time can vary depending on the altitude and ingredients.

So use your own cooking sense when calculating times!

1. Combine all of the marinade ingredients in a food processor. Pulse into a paste.

2. Combine the pancetta and half of the marinade in a large container. Cover and refrigerate for 2 hours.

3. Heat around 4 tbsps of the oil in a large skillet over medium-to-high heat. Sear the pork until browned.

Set aside.

Special equipment Food processor

4. Heat 1 tbsp of the oil in a large pot over medium heat. Sear the onions and garlic until browned, then stir in the red wine vinegar. Add the seared pork, vegetable stock, and fava beans. Turn the heat to low and cook for 10 minutes. Add the rest of the marinade and cook for 1 hour, until the meat is cooked through and vegetables are tender.

5. Serve with boiled potatoes, rice, and a salad of your choice.

^

Many cultures use garlic as a spice in cooking, but I have encountered few cuisines that embrace garlic in its raw form as much as Bosnian cuisine does.

Because of its strong raw garlic presence, lukovaca is the dish that I most associate with a uniquely Bosnian flavor. ^

onion pie — lukovaca

Growing up, my favorite snack was a piece of bread slathered in homemade pig lard eaten in tandem with raw garlic dipped in salt.

Sanja Jagesic / Class of 2008 / Bosnian

Michoacán Chilaquiles CHILAQUILES DE MICHOACÁN Recipe Origin Mexico

Serves 4

Veronica Manzo Class of 2016

12 corn tortillas, plus a few extra to make tacos 3 tbsps vegetable oil 2 cloves garlic, peeled 2–3 Roma tomatoes ¾ cup water 1–2 serrano chiles, stems removed (see note) ½ tbsp salt 1 egg + Cotija cheese, to garnish + crema Mexicana (Mexican sour cream), to garnish + sliced avocados, to garnish

Michoacรกn Chilaquiles Note: Serrano chiles vary in their spiciness. To account for this, you can begin by adding half of a serrano chile, taste the blended tomato mixture, and add more as desired. If serrano chiles are not available, you can use anywhere from 1 to 3 dried chiles de รกrbol.

1. Tear or cut 12 tortillas into 1-inch-sized pieces.

2. Heat the vegetable oil in a frying pan over medium heat. Add the tortilla pieces and lightly fry until golden brown. Place on a paper towel to drain. Wipe out the frying pan.

3. In a blender, combine the garlic, tomatoes, water, serrano chile, and salt. Blend on high speed until smooth. Transfer the mixture to the frying pan and bring to a boil over medium heat.

Reduce the heat to low and simmer the sauce until the sauce begins to thicken, about 4 minutes.

4. Add 1 egg to the sauce, stirring frequently until incorporated. Add the fried tortillas and mix until coated in the sauce. Serve immediately on a plate or in a tortilla to make a taco. Top with fresh Cotija cheese, crema Mexicana, and avocado slices as desired.