Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes are on the top.
These crispy potato puffs unabashedly copy, but far surpass, the commercial brand found in the frozen section of your supermarket. Baked rather than deep-fried, they are perfectly crispy on the outside and meltingly soft on the inside. They will fool even the most die-hard tater tot fiend. You can't stop eating them. Panko bread crumbs are essential to the dish's success, providing the crispiest crunch.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Mugwort (Artemisia vulgaris) is one of about 300 species in the Artemisia genus. It's what you want for this soup; the others may be too bitter. Watercress will also work; although the soup won't taste the same, it will still be delicious.
Excerpted from "Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes" by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud.