Top 10 Storied
Our Favorite Recipes from
Guests of The Storied Recipe Podcast
Favorite recipe of not only my family, but listeners of the podcast as well! The cake is rich, with a hint of rum and vanilla flavor, and perfectly textured – just a little lighter than a pound cake. But the magic comes from the syrup poured over the cake while still hot - those delicate, crumbly, syrup-soaked melt-in-your-mouth edges are addictive!
Pakistani Chicken Korma
Whole spices – cardamom, pepper, cloves, cinnamon, and fresh ginger - creates complex layers in the rich tomato and coconut sauce. The chicken is sautéed in oil infused with the same spices and the result is tender and flavorful. A super quick and easy dish that tastes like it took far longer!
The Arepas themselves are so simple – just PAN corn flour, salt, and water, pan-fried in a bit of oil then finished in the oven. This is the way I tried them first, and I loved them. They are crispy and chewy with a rich, warm, salty flavor. But Yessica kicked it up a notch with a creamy Chicken Avocado filling. As a family, we couldn't get enough - make a double, or even triple, batch!
As fun to make as it is to eat! Stretch, scrunch, spiral, and flatten the dough, coating the dough in ghee at each stage of the process. In the end, fry the bread in more ghee! The result is a spiraled, layered dough not totally unlike a puff pastry - but flatter, saltier, and crispier. It's incredibly delicious.
The best noodle dish I’ve ever had – Mie Goreng - and Indonesian classic sold from everywhere from fine dining restaurants to streets stalls to homes! Fresh egg noodles, juicy bits of chicken thighs fried in rendered chicken fat (or vegetable oil), shrimp, traditional Indonesian greens and scallions, all covered with the perfect sweet & sticky sauce.
Trinidadian Doubles were a revelation to me and my family. What can be wrong about deeply flavorful, soft fried bread covered with a thick, spiced chickpea sauce, hot sauce, and cooling cucumbers? Moy says this street food "profoundly connects all Trinidadians".
The no-bake cake is so good, words fail me when I try to describe it. This cake delivers chocolate as it’s meant to be: completely and utterly decadent, rich, creamy, and solid but soft. The crunch of the biscuit layers is necessary only as a foil to the chocolate perfection.
Soft, chewy dough and a crispy exterior containing spiced, juicy lamb meat with just a touch of freshness from tomato and green pepper. I could easily eat a dozen of these at one time - and my guest Fatima says she does!
This Ukrainian Varenyky recipe is comfort food at its best. I don’t think any description I could write would compare with simply listing these magical ingredients:
MORE sauteed onions
Butter, at every turn
Sour cream and dill
Read The Recipe
Not only are these fried plantain cups tasty, but they are just plain *fun*!!! Soak the plantains in a bowl of salt and vinegar before frying (and shaping) them for a boost of flavor. They're so crispy and the perfect carrier for any filling you want - pineapple, BBQ chicken, Haitian pickled cabbage, guacamole, or anything you can think of!
We have enjoyed episodes that allow us to learn the story behind the food and the joy of creating the recipe ourselves. This podcast is a unique way to blend the culture of food with the ability to create foods that are robust in both history and flavor!