The number eight signifies good luck in China, and in this dumpling, eight kinds of vegetables come together to make a concentrated, lip-smacking soup right in a dumpling skin.
vegetarian
Raghavan Iyer’s Hasselback Potatoes with Cardamom Butter
This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
Raghavan Iyer’s Ultimate French Fries
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
Black Bean-Queso Dip for Raghavan Iyer’s Ultimate French Fries
Raghavan Iyer folds black beans and tomatoes into his queso fundido for a deeper contrast not only of texture, but of color as well. He serves the addictive dip with his Ultimate French Fries.
Raghavan Iyer’s Potato Leek Pie
Inspired by the classic French potato-leek soup, vichyssoise, this savory pie is all about textures and flavor.
Pear, Walnut and Blue Cheese Puffs
We’re imagining one of these delicious puffs in one hand and a glass of something bubbly in the other.
