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Day With Mei

Chinese-American recipes & tinned fish

corn

Sweet · May 29, 2024

Sweet Corn Ice Cream

What does sweet corn ice cream taste like? Sweet corn ice cream tastes exactly like you would imagine: milk and corn. While this flavor may sound bizarre in the US, it’s popular across the world in countries like Mexico, Korea,…

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Hi! I'm Mei, a Chinese-American recipe developer seeing familiar foods from a new perspective.

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$200 vs. $2 pepper grinder I’ve been a bit ill (a $200 vs. $2 pepper grinder

I’ve been a bit ill (and congested sounding) so I pulled this video footage from the archives. This was shot last year and I’m happy to report both pepper grinders still work just as well a year later.
Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk Lis Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk 

Listen to the full podcast episode from Milk Street Radio wherever you get your podcasts @177milkstreet 

1 tin sardines in olive oil
2 ounces dry pasta
1 cup snap peas, bias cut
1 stalk celery, bias cut
1 shallot, thinly sliced
1 lemon, zested and juiced
3 tablespoons olive oil
1 teaspoon dijon mustard
kosher salt
handful celery leaves, chopped

1. Bring a pot of salted water to a boil and cook the pasta according to package directions. 

2. In a large bowl, prepare an ice bath with equal parts ice and water. Add the snap peas and celery to the boiling water and blanch for 2 minutes. Transfer to the ice bath to cool.

3. Rinse the shallots in the ice bath then drain to reduce their spicy bite. 

4. Drain the oil from the tin of sardines into a large mixing bowl. Whisk in the lemon zest and juice, olive oil, and dijon mustard. Season to taste with kosher salt.
 
5. Add the sardines from the tin, cooked pasta, drained snap peas, celery, shallot, and celery leaves. Toss to evenly coat. Taste and adjust seasoning with additional kosher salt if desired.
apple molasses goat cheese ice cream thank you to apple molasses goat cheese ice cream

thank you to @glucose.farmer for sending this my way
cheese is a classic chèvre log by @vermontcreamery
Matcha whipped tofu and raspberry toast with @onem Matcha whipped tofu and raspberry toast with @onemightymill stone-milled bread #ad

1 cup raspberries
1 tablespoon sugar
2 teaspoons matcha
1/4 cup hot water
8 ounces firm tofu
3 tablespoons honey
Toasted @onemightymill stone-milled whole wheat bread
 
1. Toss the raspberries and sugar in a bowl. Set aside to macerate for 5 minutes.

2. Whisk the matcha and hot water until no lumps remains.

3. In a blender, process the matcha mixture, firm tofu, and honey together until silky smooth.

4. Generously spread the matcha whipped tofu onto a piece of toast and top with the raspberries and their juices.
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