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Day With Mei

Chinese-American recipes & tinned fish

Sweet · December 15, 2023

Triple Toasted Vanilla Ice Cream

This vanilla ice cream is anything but boring with 3x the toastiness and all the same ingredients as the classic. That is: toasted milk, toasted sugar, and toasted vanilla bean. Yes, you can toast vanilla beans! It lends a smokier,…

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Savory · December 11, 2023

Fish Head Soup

Fish head soup is a comforting and inexpensive meal made in just one pot. When it’s picking apart the tender cheek meat or serving the head whole, cultures from all continents prepare fish heads. Fish heads are packed with flavor…

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Savory · December 11, 2023

Chinese-ish Fermented Black Bean Clams and Congee

This is a two-in-one recipe where the clams see a dual purpose served as the primary protein and as a flavor base for the congee. The juices released from the clams are added directly to the congee, so you’re getting…

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Hi! I'm Mei, a recipe developer with a passion for tinned fish and seeing familiar foods from a new perspective.

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