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from Serious Eats

Extra-Flaky Scallion Pancakes

extra-flaky scallion pancakes w/a Nazli twist: "I shredded up a bunch of the other csa veggies, cabbage, radishes (those damn radishes) and greens and tossed them in a dressing of lime juice, rice wine vinegar, honey, siracha and salt and used it as a sandwich filling for the scallion pancakes. That’s right, the a sandwich with scallion pancakes as the bread – it’s awesome."

from Well

Turning Leftovers Into Latkes

You can serve these with Greek yogurt or low-fat sour cream, or make a yogurt sauce with a mix of Greek yogurt, sour cream, garlic, lemon juice, olive oil, parsley and cilantro, all blended together in a food processor. (Photo: Andrew Scrivani for The New York Times)

from NYT Cooking

Rye Spaetzle Gratin

This recipe is by Melissa Clark and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.

Okadaman food truck in NYC. "Fill up on okonomiyaki, a pancake/omelet hybrid of chopped cabbage, seaweed, ginger, and pork doused in special batter (it involves yams and eggs). Chef Okada Yasuhiko grills the mix ’til crisp and serves with scallions, tempura flakes, and specialty mayo."