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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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Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk 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.
Does ice cream belong in savory food? Does ice cream belong in savory food?
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