I like to use Yukon Gold potatoes for these blini because they absorb more cream than other potatoes and thus result in the best possible texture. This recipe will make extra batter, but it's a difficult recipe to reduce. The batter is best when used immediately, but it can be made up to two hours ahead if stored in a warm place (the cream may clot if it gets too cold). Use a scale to weigh the proper amount of potatoes after puréeing them, and make the batter while the potatoes are still warm or the blini will not have the correct texture.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.