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Day With Mei

Chinese-American recipes & tinned fish

Recipes

  • Savory
  • Sweet
  • Tinned Fish
  • Sichuan Paocai (Infinite Pickle Jar)

    Savory · January 6, 2025

    Sichuan Paocai (Infinite Pickle Jar)

    Tinned Fish with Dressed Winter Citrus

    Tinned Fish · January 3, 2025

    Tinned Fish with Dressed Winter Citrus

    Black Sugar Ginger Hot Chocolate

    Sweet · December 27, 2024

    Black Sugar Ginger Hot Chocolate

    Apricot Kernel (Chinese Almond) Ice Cream

    Sweet · December 23, 2024

    Apricot Kernel (Chinese Almond) Ice Cream

    Bay Leaf Chip Ice Cream

    Sweet · December 18, 2024

    Bay Leaf Chip Ice Cream

    Spiced Caramel Poached Pears

    Sweet · November 29, 2024

    Spiced Caramel Poached Pears

    Salt Fried Pork 盐煎肉

    Savory · November 21, 2024

    Salt Fried Pork 盐煎肉

    Tofu Skin, Celtuce, and Wood Ear Mushroom Salad

    Savory · October 28, 2024

    Tofu Skin, Celtuce, and Wood Ear Mushroom Salad

    Mapo Tofu

    Savory · October 15, 2024

    Mapo Tofu

    Chinese-American Dutch Baby

    Savory · September 26, 2024

    Chinese-American Dutch Baby

    Okroshka

    Savory · September 13, 2024

    Okroshka

    Tinned Calamari and Roasted Red Pepper Salad

    Savory, Tinned Fish · September 1, 2024

    Tinned Calamari and Roasted Red Pepper Salad

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    cooking from sichuan-california
    📍 | nyc
    📨 | mei@daywithmei.com
    👇 | recipes linked

    Chilled beet soup with @lifewaykefir #ad Ingredie Chilled beet soup with @lifewaykefir #ad

Ingredients (4 servings)

8oz beets, skip step 1 if using precooked
3 cups Lifeway plain kefir
1 cup diced cucumber, about 2 persian cucumbers
1/4 cup dill, finely chopped
2 scallions, finely chopped
1/4 tsp kosher salt, plus more to taste
1/2 cup water or beet cooking liquid, to adjust consistency
4 hard boiled eggs, halved

1. Scrub the beets thoroughly to remove dirt. Place beets in a pot and cover with cold water. Bring to a boil, then reduce to a simmer. Simmer for 30-40 minutes, until easily pierced with a knife. Drain and let beets cool until safe to handle. Scrub skins off with a paper towel.

2. Pass the beets through large holes on a grater.

3. In a large bowl, combine the beets, kefir, cucumbers, dill, and scallions. Stir to combine and adjust to your desired consistency with additional water or beet cooking liquid. Season to taste with salt.

4. Ladle the soup into bowls and garnish with hard boiled eggs and additional dill and scallions. Makes 4 servings. 

#LifewayLovesYourGuts #LoveYourGuts #BestKefir
    I’ve been selected as a James Beard Media Award I’ve been selected as a James Beard Media Award nominee! 

It’s an honor to stand in the company of @littlefatboyfrankie and @metemgee

A big thank you to everyone who’s cooked, watched, read, and found connection through the food. It’s a gift and a privilege for my stories to be seen 💛
#jbfa
    an ice cream flavor for @halburns Recipe for mat an ice cream flavor for @halburns 

Recipe for matcha pistachio-oat ice cream is on the blog
    $3 vs. $21 tinned anchovies 🎣 Tinned Fish Talk $3 vs. $21 tinned anchovies 🎣 Tinned Fish Talk

🐟 Cento anchovy fillets ($3) are your pantry workhorse—intensely salty, fishy, and ready to melt into a garlicky pasta or Caesar dressing. A little goes a long way, so I prefer to cook with these instead of eating them as-is.

🐟 El Capricho’s anchovies ($21 from @rainbowtomatoesgarden) are hand-cleaned, aged in barrels for at least 12 months, then carefully hand-packed into each tin. It’s rich, buttery, almost meaty in flavor. These are a centerpiece, not meant to be hidden or cooked.

Salt-cured tinned anchovies are semi-preserved, so I recommend storing them in the refrigerator. Let the tin come to room temperature for an hour or two before consuming.
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