Entertaining

9 Recipes Based on 9 of This Year's Oscar-Nominated Films

Let's play a game. It's called "match the dish with the movie," the Oscars 2017 edition. Are you ready? Are your thinking cap and apron on?

Here are 9 recipes that correspond to some part or scene of 9 of this year's Oscar-nominated films. Okay, go!

La La Land

On one of their first dates, Mia (Emma Stone) and Sebastian (Ryan Gosling) stop by a pupuseria for Salvadoran food. (Also, if it's too cold to fire up the grill, use your grill pan.)

Hell or High Water

Yes, more steak. But if you've ever seen this scene you understand why you can't watch this movie without wanting a T-bone steak (and a baked potato).

Lion

Dev Patel stars as an orphan who uses the Internet to find his way back home to his home village India after being raised by adoptive parents in Australia.

Moonlight

One of the last scenes takes place at a Cuban diner, where Chiron (Trevante Rhodes) reunites with his longtime friend (or, you could say, a former enemy—to not divulge too much) Kevin (André Holland), who's a cook there. Although there's some debate, it's believed the dish Kevin made Chiron was pollo de la plancha.

Captain Fantastic

Watch this clip from the movie, where one of the daughters asks, "How did you kill those chickens?" She's referring to the two organic, non-GMO roasted birds on the table.

My Life as a Zucchini

The story of an orphan, Zucchini, who struggles to find his place in his new foster home—and his search of a new family. No, zucchini isn't in season right now, but it only seems appropriate here.

Hidden Figures

The movie is about the brilliant black women who worked as human "computers," helping send America to space. Star bread only seems appropriate.

Elle

In this revelatory scene, surrounded by wine and friends, the main character (Isabelle Huppert) reveals she's been assaulted.

Manchester by the Sea

The sight of frozen food causes Patrick (Lucas Hedges) to have an emotional breakdown about his recently deceased father; his father's body is being frozen until the weather warms, since the ground in winter is too hard to bury him.

Join The Conversation

Top Comment:
“However, it seems like after yesterday's great article about the complexity of Indian food, and the flattening of identities that often happens in food writing, some of these are tone-deaf. It might be a difficult process, but we all need to do better, I look forward to an inclusive and diverse Food52.”
— Susan
Comment

Tell us: What will you be making on Oscars night?

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11 Comments

penelope February 17, 2017
Not to pile on, but carne asada and rajas are much more Mexican than Salvadoran. <br /><br />Also, I think you mean the "sight" of frozen food, not the "site".
 
Greenstuff February 17, 2017
Just to take some pressure off the interesting discussion about regional and historical colonial Indian food, I must say that I was startled by a Dulce de Leche recipe for Manchester by the Sea!
 
Author Comment
Riddley G. February 17, 2017
Hi Greenstuff! That choice isn't about the dulce de leche, more so the icebox cake itself!
 
Greenstuff February 17, 2017
Of course, and I say it with well-intentioned humor. But as someone who's eaten my share of meals in Manchester by the Sea, startling none the less! I figured they were embracing multiculturism up there. Not a bad thing.
 
Stephanie S. February 17, 2017
What? No squid ink pasta for Arrival? I think i'll be doing some Samba & Tapas for La La Land and mini shredded carrot rolls for Elle (sans broken toothpicks!).
 
Author Comment
Riddley G. February 17, 2017
Unfortunately we don't have a photographed recipe for squid ink on our site! I love your thinking though.
 
Susan February 17, 2017
This is not in any way meant to shame or embarrass anyone, I understand this a light-hearted article. Food52 has been making a great effort to include diverse voices and cuisines, and which is great! However, it seems like after yesterday's great article about the complexity of Indian food, and the flattening of identities that often happens in food writing, some of these are tone-deaf.<br /><br />It might be a difficult process, but we all need to do better, I look forward to an inclusive and diverse Food52.
 
Author Comment
Riddley G. February 17, 2017
Hi Susan,<br /><br />Thank you for your note. This, for one, is not meant to be tone-deaf—I'm sorry you felt that way. Yes, the process towards diversity is difficult and will happen over a long-term period, in a meaningful way. As I was writing this, I found myself wishing the actual dish shared in that pivotal diner scene in Moonlight was on our site (because of your comment, I am linking to the dish in the scene, pollo de la plancha). For Lion, I searched for a jalebi recipe to use, however all we had was an Iraqi zengoula recipe. Although this dish is similar, I didn't feel comfortable using it and merging and assuming similarities between two very different cultures. I wish we had both of those recipes. Because, you're right: My colleague Mayukh's article was wonderful. And we do need more that: more article coverage, more recipes, and, in general, to be better—and for it not to be hard to do so. We will continue to push ourselves to be better in our coverage, writing, and recipes. And I hope you stick with us through the process. Thank you, again.
 
Panfusine February 17, 2017
Dev Patels character (the younger version) would not have heard of Chicken TIkka Masala (which traces its origins from the Punjab), I'd suggest one of Rinku Bhattacharya's recipes instead!
 
Author Comment
Riddley G. February 17, 2017
Thank you for alerting me to this! Although I lived in India for a good portion of my life, I still need help at times placing dishes and their origins properly. I've swapped out the recipe for one from Rinku Bhattacharya, as you suggested! Thank you, again.
 
Panfusine February 17, 2017
Rice and vegetables would be an apt choice, Saroo Brierly was adopted from an orphanage in Calcutta, and this particular dish would very likely have been one that was served up at the institution.