Category: Snacks
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Healthy Dried Cherry Granola
I make homemade granola at least once a week, and was curious about the origins of this classic (yet endlessly adaptable) American breakfast cereal. After doing some digging on Wikipedia and The Nibble, a website that documents the history of nearly a thousand popular foods, I learned that granola was invented in 1863 at a…
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Baked Moong Dal Chilla (Cheela) – Indian Lentil Pancake
When my mother-in-law, Anjum, was growing up in Karachi, Pakistan, she would pick leaves off drumstick (moringa) trees that grew in her yard. Her aunt would combine the leaves with lentil flour, water, onions, and cilantro to make chilla, an unleavened pancake popular in India and Pakistan. Made with dal (ground lentils) or besan (chickpea…
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Mexican Mango Ice Pops: A 6th Grader’s Family Recipe
This is a recipe by Christian, a middle school student originally from Mexico. He participated in a cooking-themed summer camp I ran a few summers ago at CIANA, a nonprofit agency serving immigrant families in one of the most diverse neighborhoods in New York City. The campers prepared dishes from one another’s cultures, published their…
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Lavash (Middle Eastern crackers) with Herbs, Sesame, and Sea Salt
This is my twist on a traditional Middle Eastern and Central Asian flatbread-like cracker, adapted from a recipe by The Spruce. Though the rising time for the yeasted dough requires some patience, the crackers themselves are extremely easy to make. I used instant yeast and let the dough rise overnight in the fridge; the longer dough…
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Tibetan Tsampa Snacks
Last year, I spent five months tutoring children at a community center for Himalayan immigrants in Queens. I taught academic enrichment classes, and learned all about Tibetan cuisine from my students and coworkers. Located high up on a plateau in the Himalayan region, Tibet has a harsh climate. Wintertime temperatures often drop below zero, so traditional foods tend to be hearty, like momo (meat-filled…
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