Currywurst
One day, Christine stumbled on an article about this classic German street food, and we instantly knew we had to try it. After some research, we formulated our first curry ketchup recipe, using a base of crushed tomatoes and apple cider vinegar and an assortment of flavorings including the unexpected standout, allspice (. The result, served over bratwurst and with a side of sauteed cabbage, quickly became one of our standby dishes.
Lumpiang Shanghai
Don’t let the name fool you—this Filipino dish is about as Chinese as hamburgers are German. A staple of parties and welcome on any occasion, lumpiang Shanghai are famously popular with newcomers to Filipino food but no less beloved by the cuisine’s devotees.
Reuben Dumpings
Snack’s love of the Reuben and Christine’s general skepticism of the sandwich format came together to produce this little innovation. Corned beef, sauerkraut, Swiss cheese and Russian dressing are a magic combination, even when you change the format a bit.
Gribenes with creole seasoning and roe
We first started making gribenes shortly after we started making our own cat food, a process that left us with a lot of extra chicken skins. (In our household, the humans eat the by-products of the pets’ food!) It wasn’t hard to get them deliciously crispy, and with a bit of salt they were a pretty tasty low-carb finger food. Not content to rest there, we tried various seasonings, and our creole spice blend emerged as the clear winner. A bit of roe adds the textural variety to turn it from a snack to eat by the handful into an elegant hors d’oeuvre to savor.