Every week, Caroline Wright will be creating simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: A hearty, savory pancake gets adorned with the freshest of spring flavors.
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Scallion pancakes are, of course, delicious in a sort of perennial way. I thought I would amp up their seasonality by drawing out their inherent spring characteristics, paring them with radishes and watercress in addition to the fresh scallion. With kimchi and a handful of ground pork, these pancakes are as flavorful as they are filling – so don’t be fooled by the radishes and watercress in thinking they are dainty.
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photos by Caroline Wright
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.