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TRY SOMETHING NEW 🤯

Scallion Pancake

Scallion pancakes are a flakey and flavorful flatbread. A crowd-pleasing side, but also good enough to eat on their own.

Repeatable technique, customizable flavor profile

You’ll notice the technique for rolling these is very similar to making parathas, an Indian flakey flatbread, but with different aromatic ingredients (sesame oil and scallions instead of ghee). This is a classic example of two different cultures having a very similar recipe, but what makes them unique is the regional ingredients that make up a different aroma profile.

• Just like parathas are filled and rolled up with proteins and vegetables to make kati rolls, scallion pancakes could be filled with various ingredients, turning them into a hearty meal.

A practical side dish

Their process lends itself to being made alongside other recipes. Because the dough needs at least half an hour to rest, these are perfect to get started and then cook a main course during that time.

• Make a quick stir fry or protein, and then the dough should be ready to roll out and fry by the time the other parts of the meal have been finished.

Pancakes across the globe

Westerners associate the word “pancake” with fluffy, sweet breakfast cakes made from a thick batter. In Eastern cuisines, pancakes are often a savory, pan-fried dish. For example:

• Korean-style pancakes use eggs to bind kimchi (buchimgae) or seafood (haemul pajeon) into a thin, crispy dish (closer to a flat omelet).

• Eastern European potato pancakes have spawned variations of potato fritters worldwide.

• The Vietnamese bahn xeo is a rice-batter pancake that can resemble a thin crepe or a crispy tostada on which savory proteins and fresh vegetables are served.

And of course, the famous scallion pancake hails from China. Ready to try it? Follow the step-by-step Cook Well recipe here:

THROWBACK TIME 🍳

Tinga poblana braised pork

Tinga poblana, a smoky meat stew in chipotle & tomato sauce, originated in Puebla, Mexico. It's typically prepared in two ways: as a stew with cubed pork and potatoes, or as shredded meat in a thick sauce for tacos, tortas, and tostadas.

This sauce is most commonly found on braised pork, but you can use it to flavor any cooked or tender meat: shredded chicken breast, diced chicken thighs, beef chuck, pot roast, or even short ribs

Prep a large batch of this and use it for different meals throughout the week. Add it to the 2024 weekend braising rotation!

Ready to cook? Follow the step-by-step Cook Well recipe here:

THE LEFTOVER SHELF 🥡

Tinga tostada

While tinga poblana can be used on tacos, tortas, rice bowls, burritos, (and even as an English pastry filling…), the easiest leftover meal to make with it is the classic tinga tostada.

Components

Base

• Tostada shells

• Sour cream

• Leftover tinga meat

Fresh toppings

• Avocado

• Salsa or pico de gallo

• Shredded lettuce or onions

• Queso fresco or cotija cheese

To assemble

It’s a tostada..you know how. Add your desired toppings in layers, then devour.

Pro move: If you don’t have the time for braised meat, learn from Ethan’s tinga quesadilla recipe that mixes quickly cooked chicken breast into the base sauce as a weeknight version.

READER Q&A 🧠

Dry goods storage

Answer: In general, proper storage of dry goods means using an airtight container in a cool, dry place can help extend the shelf life.

• While leaving flour or sugar in their bags is convenient, decanting them into a container with an airtight lid is wise if you don’t go through your dry goods quickly.

General guidelines:

1. Flour: AP & bread flour last 6-12 months, while whole wheat flour lasts 4-6 months due to higher oil content which can go rancid.

2. Sugar: Granulated & powdered sugar can last indefinitely in a cool, dry place. Brown sugar lasts around 4-6 months before hardening.

3. Baking Powder: Lasts 6-12 months. Test by mixing with hot water; if it bubbles, it's good to use.

4. Baking Soda: Lasts indefinitely in a cool, dry place. Keep it in an airtight container to prevent moisture absorption.

5. Salt: Lasts indefinitely in a cool, dry place in an airtight container.

Watch out for…

1. Yeast: Active dry yeast lasts much longer in the fridge than in the pantry. Proof it in warm water before baking to ensure its viability.

Use up your ingredients as quickly as you can, and use your senses and judgment if something smells or looks off. Let us know if you want us to cover storage guidelines for other pantry staples (oils, vinegar, soy sauces) or fresh goods.

READER SUBMISSION OF THE WEEK 🏆

Spring salmon

This week’s dinner winner is Zach W.’s salmon papillote cooked with lemon, asparagus, and parsley, all topped with a beurre blanc sauce. Learn how to prepare fish “en papillote” in this edition of The Mouthful.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: Egg custard analysis

In a minute or less: Which bagel sandwich is king?

What we’re watching: The Mexican mother sauce everyone should know

Food science: The fundamentals of taste

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