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Dried mango superpow(d)er

Dried mango (amchoor) powder is a sneaky all-star ingredient.

It adds a tangy-ness to food without being sour. Instead of lemon or lime’s brightness, it adds depth. And unlike sumac, it changes almost nothing about the food visually since it’s such a fine powder.

Obviously it’s super in curries, but I’ve also added it to non-West Asian food like chili and smoothies with great effect. I imagine it would also work well in marinades, salad dressing, all sorts of things.

Another sleeper ingredient (at least to my palate!) is black salt. It’s got a pink tinge, confusingly. It has a distinct sulfurous smell which makes it super useful in vegan egg salad recipes, but I imagine it would be great in other stuff as well.

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Lemon-glazed Pierniczki recipe

I went to Wrocław recently with some good friends and we picked up a bag of minty Uszatki (“eared”) pierniczki from Kopernik at the airport with our few remaining złoty. Pierniczki, or pierniki, are Polish gingerbread biscuits, slightly soft and heavily spiced. They come in a lot of shapes and sizes and are sometimes filled. Traditionally the dough is allowed to rest for a long time, possibly a year. This is a quicker recipe, though it does still call for at least a few hours’ rest.

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