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Day With Mei

Chinese-American recipes & tinned fish

vanilla

vanilla panna cotta in a large oval bowl with passionfruit pulp and anchovy granola on top

Sweet · December 22, 2023

Vanilla Bean Panna Cotta with Anchovy Granola and Passionfruit

Yes, you read that right— fish in desserts are now a thing. I got together with my friend Sadie to craft 5 courses served family-style, each featuring a different type of fish. This is my dessert course featuring dried anchovies…

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

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#ad Sardines & Green Beans Amandine with @wildplan #ad Sardines & Green Beans Amandine with @wildplanetfoods 

12 ounces green beans, trimmed
1 tin Wild Planet Sardines in EVOO
2 tablespoons unsalted butter
⅓ cup slivered almonds
1 shallot, minced
½ lemon, juiced
Kosher salt

1. Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a large bowl with equal parts ice and water. Add the green beans and cook for 3 minutes, until tender-crisp. Transfer the green beans to the ice water to halt cooking. Transfer to a plate and pat dry with paper towels.
2. In a cold skillet, add the almonds and toast over medium heat until golden brown. Transfer to a plate and set aside. 
3. Return the skillet over medium heat along with the butter and shallots. Cook until the shallots are translucent before tipping in the oil from the tin. 
4. Reduce the heat to low before adding the lemon juice and 1 tablespoon of water, shaking the pan quickly to emulsify. Add the almonds, green beans, and sardines to the pan and toss to coat with the sauce. Taste and season with additional kosher salt. Once the green beans are piping hot, transfer to a serving plate. Serves 2 to 3.
making an ice cream flavor for @cabagges.world 🍈🍫 making an ice cream flavor for @cabagges.world 🍈🍫
Scallion latkes with farmer cheese and smoked salm Scallion latkes with farmer cheese and smoked salmon @lifewaykefir #ad

Makes 4 servings
1½ lbs russet potatoes, peeled
6 scallions, thinly sliced, plus more for garnish
¼ cup potato starch
½ teaspoon baking powder
1 egg, beaten
¼ teaspoon ground white pepper
1 teaspoon kosher salt
½ cup Lifeway farmer cheese
4 oz smoked salmon
Cooking oil

1. Julienne the potatoes with a mandoline or shred through the largest holes on a box grater. Place the shredded potatoes in the center of a clean dish towel and squeeze to release excess moisture. Set the potatoes aside.
 
2. In a large mixing bowl, whisk together starch, baking powder, egg, white pepper, and 1 teaspoon kosher salt into a batter. Fold in the potatoes until well combined.
 
3. Heat ½ inch of cooking oil in a skillet over medium heat. Drop 2 tablespoon mounds of latke batter into the pan, gently pressing with a spatula to flatten. Fry for 2 to 3 minutes per side, until golden brown and crisp. 
 
4. Transfer to a paper towel lined plate and immediately season with a pinch of kosher salt while hot. Serve the latkes with Lifeway farmer cheese, smoked salmon, and additional scallions.
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