Celebrating Black and African American cuisine means eating around the world

Celebrating Black and African American cuisine means eating around the world

Throughout the African American and African diaspora, food takes on as many different forms and traditions as the people who make it up.

Enslaved Africans brought their cooking and farming traditions to the Americas, and those were then transformed by the conditions they faced. The heritage of many recipes considered today to be soul food were founded in the crops and techniques first developed by enslaved communities.

Today, Black chefs and restaurant owners are bringing traditional elements into their recipes and adding their own creativity, as well as sharing recipes from all corners of the globe.

But through all the different flavors is the same heart: community.

Kwasi Kwaa, chef and partner of Comfort Kitchen in Dorchester, is one person bringing these foods to the forefront in Boston. He whipped up jackfruit sliders with jerk seasoning on the set of Basic Black.

Kwaa, who is from Ghana, said tastes are changing as people become more adventurous with food. He started his career making lots of French and Italian food, despite wanting to explore African cuisine, which he described as a sad period of his career. But now, there’s a paradigm shift.

“I think in past years, and with the help of television … and food shows and things like that, people have broadened their horizons in terms of what they can try, and folks have become more adventurous eaters, if you would,” Kwaa said.

As people branch out to try new foods, they also love the classics, such as what is served up at Coast Café in Cambridge, where Anthony “Tony” Brooks is the chef and owner.

His fried chicken and mac and cheese is pure home cooking. Brooks made his signature mac and cheese on Basic Black, which he said is his most popular side dish.

That home cooking is what customers are looking for. Brooks said, “We’re cooking from our heart and people are looking for that artist … I look at it as art to me, not just cooking.”

Paula Austin, assistant professor of history and African American and Black diaspora studies at Boston University, described Black food as diverse, and a “cultural explosion” that varies from region to region. Mac and cheese in one state might not be the same recipe in another state, or another part of the world even.

“Black foodways is not monolithic, but there are so many different things that come together to make the particular dishes or to make those particular preparations that are, you know, West African, Indigenous,” Austin said.

The guests closed out the segment sharing some of the favorite foods that are always making it onto their plate. Austin loves fried plantains, Brooks eats steak and potatoes and Kwaa loves chicken stock more than he loves a whole roast chicken.

Watch: How are local Black chefs making their mark on the history of Black cuisine?

Watch the latest episode of Basic Black at 7:30 p.m. Fridays on GBH 2 or live on our website. You can also watch on the GBH News YouTube channel. Subscribe to get notifications for future premiere episodes.

Onion Shortage Threatens New Chapter In World Food Crisis

Onion Shortage Threatens New Chapter In World Food Crisis

Onion Shortage Threatens New Chapter In World Food Crisis

In accordance to the UN, 3 billion persons around the world simply cannot pay for a nutritious diet program. (Representational)

Lalaine Basa would obtain a kilo of onions to make spring rolls at her catering organization north of Manila. She’s now changed her recipe to use half the amount simply because of soaring prices in the Philippines.

In the Moroccan funds Rabat, Fatima no more time buys onions and tomatoes due to the fact they are also high priced. She receives artichokes to prepare dinner tagine alternatively. “The market is on fireplace,” explained the mom of three.

The encounters of the two females additional than 7,500 miles (12,000 kilometers) apart exhibits how the international disaster about foodstuff provides is getting an alarming twist: threatening to take in components vital to the world’s nutrition.

The fees of wheat and grains have fallen in new months, easing concern over access to some staples. But a combination of factors is now shaking up the vegetable market, the backbone of a healthful, sustainable diet. And at the sharp finish of that is the humble onion.

Prices are soaring, fueling inflation and prompting nations to choose action to safe supplies. Morocco and Turkey have halted some exports, as has Kazakhstan. The Philippines has ordered an investigation into cartels.

Limits have also gone over and above onions to involve carrots, tomatoes, potatoes and apples, hampering availability throughout the world, the United Nations and the Environment Lender warned this thirty day period. In Europe, empty cabinets have pressured British isles supermarkets to ration buys of some fruit and greens following a weak harvest in southern Spain and North Africa.

“Simply just having adequate calories is not excellent sufficient,” claimed Cindy Holleman, a senior economist at the UN’s Food items and Agricultural Business in Rome. “Diet plan high quality is a crucial backlink between foodstuff protection and nutrition. Bad diet plan top quality can direct to different sorts of malnutrition.”

Onions are the staple of cuisines across the entire world, the most eaten vegetable following the tomato (technically a fruit). About 106 million metric tons are generated every year – around the similar as carrots, turnips, chillies, peppers and garlic merged. They’re utilized in almost everything from the foundation flavoring of curries and soups to fried toppings on hotdogs in the US, where by futures trading in them has been banned due to the fact 1958 immediately after an attempt to corner the market.

The jump in prices is a knock-on outcome from disastrous floods in Pakistan, frosts damaging stockpiles in Central Asia and Russia’s war in Ukraine. In North Africa, meanwhile, farmers have battled severe droughts and an raise in the price of seeds and fertilizers.

Lousy temperature has hit Moroccan growers especially tough. At a market place in the Ocean district in central Rabat, Fatima stated vegetable costs keep on being “exuberantly superior” even with the ban on sending onions and tomatoes to West Africa launched by the governing administration this month.

Clutching a bag of artichokes, the 51-calendar year-aged retired federal government worker stated her earnings no more time previous until the close of the month. That monetary squeeze will be felt even tougher during Ramadan, when Muslims traditionally crack their every day speedy with a significant meal before celebrating the Eid holiday break.

“We are ingesting extra lentils, white beans and fava beans and soon we will settle for rice,” reported Fatima, who declined to give her entire identify mainly because of the political sensitivity in Morocco encompassing foodstuff inflation.

Vegetable vendor Brahim has been doing work in the Ocean market place for around 30 several years. Business has been sluggish, he said.

“I thought only solitary adult males acquired vegetables by the piece, specifically the losers,” claimed Brahim, 56. “Now, I bow my head when I see persons who have been buying at my stall for 10, 15, 23 yrs check with me in a broken voice for 1 tomato, one particular onion, 1 potato. Persons are at their boundaries.”

In the Philippines, a dearth of onions has compounded shortages of every little thing from salt to sugar above the very last few months. Prices became so absurdly high that they briefly charge extra than meat, when flight attendants ended up caught smuggling them out of the Middle East. The federal government of President Ferdinand Marcos Jr. has boosted imports to tame the highest inflation in 14 several years.

“I just use the tiniest bits of onions,” reported Basa, 58. Her almost 3-decades-old enterprise in Bulacan province caters for birthdays and weddings. “I have to alter due to the fact I really don’t want to elevate charges too much and get rid of my prospects.”

In Kazakhstan, the spike in selling prices has prompted authorities to faucet strategic stockpiles even though its trade minister urged individuals not to buy onions by the sack amid a stress rush to secure supplies in neighborhood supermarkets.

Which is on prime of an export ban, also introduced in the latest months by Kyrgyzstan, Uzbekistan and Tajikistan – the world’s top rated for every-capita customer thanks to onion-large nationwide dish qurutob. Elsewhere, Azerbaijan is putting “limit” on sales and Belarus will license shipments.

As the cost of getting nutrient-prosperous veggies and fruit soars and incomes struggle to continue to keep up, wholesome eating plans are getting out of attain. Much more than 3 billion people can’t pay for a healthful food plan, the most recent UN figures present.

That will increase up the political agenda globally, and nutrition will be a considerably far more popular element of governing administration considering, stated Tim Benton, investigate director in rising risks at Chatham House in London. He phone calls it a “diet time bomb” which is exploding gradually.

“It really is not just teetering on the edge of famine in the Horn of Africa that must fret us about the current disaster,” he reported. “It is the widespread progress of weak nourishment. Nutrition was by now startlingly bad on a worldwide foundation, beforehand.”

For now, though many governments will fortunately subsidize imports of wheat or flour to continue to keep their persons happy, there’s limited assistance for vegetable growers. The consequence is that the earth creates too much starchy grains, sugar and vegetable oils than the dietary requires, but only about a third of the fruit and veggies essential, Benton said.

Like bread, onions also have shown the probable to ignite civil unrest. In India, which has banned exports on and off for years, substantial charges were being cited for the Bharatiya Janata Social gathering (BJP) getting rid of the vote in New Delhi in 1998. Two many years later, Prime Minister Narendra Modi, in his campaign to achieve reelection, said farmers are his “Top” priority, indicating the tomato, onion and potato.

“The main grains are genuinely essential from a sort of emblematic working of global food security and hunger,” said Benton. “But for numerous countries, it’s these additional factors that issue when it arrives to preserving the populace delighted. This is in a sense the idea of the iceberg.”

(Other than for the headline, this story has not been edited by NDTV employees and is revealed from a syndicated feed.)

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Around the world in pancakes: 10 international recipes to mix up your pancake day!

Around the world in pancakes: 10 international recipes to mix up your pancake day!

Whether you have your pancakes with chocolate spread, honey, or the classic lemon and sugar, I think we can all agree that Pancake Day is one of the best celebrations of the year. If you want to continue happily tucking into your classic British pancakes, then go ahead, nobody will blame you, but how about, this year, you do something a bit different and bring some international culture into proceedings.

1)French Crêpes

Let’s begin with the well-known French crêpe. Now I personally don’t think you’ve done France right if you haven’t tried a Nutella crêpe which, in my experience, is a life-changing favour sensation that will ruin British pancakes for you forever. These wafer-thin, golden-brown beauties can be enjoyed hot or cold and be filled with anything your heart desires. If you want to elevate your pancake game, French crêpes are a surefire way to do so.  

2)Chinese Congyoubing

Going a bit further afield, these spring onion favoured Chinese pancakes make the perfect appetiser. They have bags of flavour and a gorgeous flaky texture, making them incredibly moreish. The recipe is complex and requires a reasonable amount of technical skill compared to generic British pancakes, but go on, give it a go; you might discover a new, fairly niche skill you never knew you had.

3)Australian Pikelets

The unusually named pikelets are a fascinating creation. Essentially these are mini pancakes that are small and thick with a similar texture to American pancakes, filled with custard or cream. These little delights are a staple for children growing up in Australia and are usually enjoyed as a snack or served for afternoon tea. Top with whipped cream for a perfect mid-afternoon indulgence.

4)Danish Aebleskiver

I don’t know about you, but in terms of sweet treats, I know the Danes for their delicious pastries, so I’m certainly intrigued by their pancake alternative, which looks more like a small, custard-filled doughnut to me. Literally translated as “apple slices” (although most modern recipes don’t seem to include apples), these Aebleskiver are cooked at a very high heat in special pans with circular hollows. They have a light and fluffy texture, almost like a cross between a pancake and a Yorkshire pudding and are enjoyed sprinkled with sugar and served with jam for dipping- my mouth is watering at the thought.

5)American Pancakes

If you have never tried an American pancake, well, sit down, my friend; you’re in for a treat. These fluffy, thick delights are more cake-like in texture and often eaten for breakfast with butter and maple syrup. If you, like me, find that one or two crêpe-style pancakes simply aren’t enough to satisfy your Shrove Tuesday cravings, then perhaps a stack of these more filling sweet treats is the way to go. Give them a go and experiment with the toppings- for me, fruit and yoghurt are perfect for a weekend breakfast treat.

6)Indian Dosa

Dosa, also known as dosai, dosey or dosha, is a thin, crisp pancake from South India made from a fermented batter of ground black lentils and rice. The fermentation process gives it a slightly tangy, savoury taste that pairs nicely with various curries. These pancakes take a bit of effort but are a perfect side or main dish if stuffed with Aloo masala or any other filling your heart desires.  

7)Columbian/ Venezuelan Arepa

I wouldn’t be surprised to hear that you had heard of arepas before; these thick savoury pancakes are becoming increasingly popular at British street food markets, including London’s Maltby Street and Camden Lock. Arepas are made with ground maize and have a mild corn flavour, making them the ideal vehicle for flavourful fillings, often including things like black beans, chicken, avocado and plantain. In Columbia, these tasty additions are used as a topping to their crunchy arepas, whereas in Venezuela, arepas are split open and stuffed with these fillings to create a more sandwich-like snack.

8)Somalian Anjero

Anjero is a staple of Somalian cuisine, used for both sweeter breakfast dishes and savoury main meals. This fermented pancake has a bread-like texture and is traditionally made of only three ingredients: maize, flour, and water. This simple pancake can also be seen in Ethiopia with the injera, which, although made using the same ingredients, has its own character and is much bigger and more sour than the injera. This difference in taste can be attributed to the length of fermentation, which is overnight for the anjero and a couple of days for the injera. Amusingly, Somalians seem to have a British approach to their tea drinking as most people eat an average of three anjeros with a cup of tea, something I can relate to as I can often be found scoffing half a packet of digestives with my morning cuppa.

9)Greek Tiganites

If you want to add an extra splash of history to your pancake day, I recommend trying Greek Tiganites, supposedly the first documented pancake in the world, dating back to the sixth century B.C. If you want to be traditional, top these light and fluffy pancakes with chopped walnuts, but feel free to experiment with sweet and savoury additions. Apparently, Greek people tend to go for familiar toppings like chocolate spread, or they push the boat out and use what we would imagine as typically more Greek flavours like feta and honey, which I could really get behind.

10)Italian Farinata

To finish our culinary journey, we will end in Italy with the farinata, a thin, unleavened pancake made from chickpea flour and cooked in a wood-fired oven. The farinata is made with just three ingredients and is known for its crispy outside and creamy interior. This simple snack is sold in bakeries all over Italy and is given flavour with the addition of rosemary and sea salt. Although this recipe originated in Italy, it can now be found elsewhere in countries along the Mediterranean, with slightly different herbs and spices giving it local character.

 

Featured Image: Ash on Pexels with License. 

Globally inspired Pancake Day recipes from around the world

Globally inspired Pancake Day recipes from around the world

Shrove Tuesday is here and if you’re planning on whipping up your traditional crepe or chunky pancake recipe, perhaps we can inspire you to look around the world for a more interesting option to prepare this year. 

British online supermarket Ocado has taken inspiration from cuisines around the world for those looking to try something unique this Pancake Day and the globally infused sweet and savoury recipes certainly offer interesting options.

Taking inspiration from across the world, Ocado has worked with chefs to create three delicious recipes, to provide the nation with a go-to menu for this year’s Shrove Tuesday. From savoury Sri Lankan rice pancakes bursting with pomegranate juices, to delicate, fruity French crêpes and sticky, sweet classics, you can find the recipes below. Which one will you be attempting today?

Sri Lankan Rice Pancakes

Also known as hoppers, these fermented, bowl-shaped pancakes are gluten-free.

Prep Time: 40 mins
Cook Time: 15 mins
Serves: 4

Ingredients:

1 sachet of fast-action yeast
3 tsp sugar
375g rice flour
800ml coconut milk
10g dried chilli flakes
50g onion, for the chilli sambal, plus 1 tbsp finely chopped for the coconut sambal
½ tsp fish sauce, for the chilli sambal, plus ½ tbsp for the coconut sambal
1 lemon, juiced
50g desiccated coconut
2 limes, juiced
4 eggs
1 handful of pomegranate seeds
1 handful of coriander

Method:

1. Mix the yeast, sugar, and 2 tsp warm water in a large bowl. Leave it to activate for 10-15 mins until a flossy layer of bubbles appears on top.

2. Add the rice flour and a pinch of salt to the yeast mixture. Slowly pour in the coconut milk, stirring until it reaches the consistency of thick pancake batter (you may not need all the second tin). When fully mixed, cover it with cling film and leave it to ferment in a warm place for at least 20 min.

3. While you wait, make the sambals. Put the ingredients for chilli sambal in a food processor and pulse until you get a coarse mixture. Remove into a bowl and repeat for the coconut sambal.

4. Be prepared to work quickly when you make the hoppers. Warm a small non-stick wok or frying pan over medium heat, pour in a ladle of the mixture and swirl around to cover the inside of the pan, then break an egg in the middle, place the lid on and cook for 2 mins, or until the egg whites are set but the yolks still runny. The edge of the hopper will be slightly golden and crispy too.

5. Slide onto a plate. Repeat to make three more and serve with the sambals, pomegranate, and coriander.

Ban Xeo Vietnamese Pancakes

This Vietnamese-style spicy chilli, chicken and prawn pancake is ideal for those who like their pancakes for dinner as well as dessert. 

Prep Time: 15 mins
Cook Time: 7 mins
Serves: 4

Ingredients:

124g rice flour
1 tbsp butter, melted, or flavourless oil
¼ tsp turmeric
88ml coconut milk
250g cooked chicken, or pork, cut into slices
150g prawns, raw, shelled
3 small spring onions, (or 1 large) finely sliced on diagonal
100g beansprouts
1 tsp oil
2 tbsp sugar
1 lime, juice, to taste
2 tbsp fish sauce
2 bird’s eye chillies, finely sliced
1 garlic clove, chopped
1 butterhead lettuce
1 bunch of mint leaves
1 bunch of coriander leaves
1 onion, sliced

Method:

1. Whisk the batter ingredients together (rice flour, butter, turmeric, salt, 175ml water, coconut milk).

2. Heat a frying or crepe pan (or a wok) to a high temperature and pour in a tablespoon of oil. When this is hot, ladle in enough of your batter to just cover the base of the pan. Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.

3. After a few minutes, scatter the meat, onion, spring onion, prawns, and beansprouts over half the pancake. Fold half the pancake over, pour another teaspoon or so of oil around the edge of the pancake and cover with an upturned metal bowl or a lid and cook for about 3-4 minutes, until the ingredients start to soften, and the underneath of the crepe has started to turn golden and darker brown in spots.

4. While the pancake is cooking, mix all the ingredients for the Nuoc Cham dipping sauce (4 tablespoons water, sugar, lime juice, fish sauce, chillies, garlic, flavourless oil) and whisk till the sugar dissolves. Tear the leaves from the lettuce leaving them as large as possible.

5. Drain the pancake on some kitchen paper and pop it onto a plate; to eat, tear pieces of it off and wrap it up in the lettuce leaves with some of the fresh herbs. Dip into the nuoc cham and enjoy.

Warm Apricot and Cream Crêpes 

These Warm Apricot and Cream Crêpes make a speedy yet showstopping pudding. Using ready-made compote is the secret to keeping things quick, but warming it through with ginger, vanilla or cardamom takes the flavour up a notch.

Prep Time: 10 mins
Cook Time: 25 mins
Serves: 2

For the batter

Ingredients:

30g unsalted butter
2 eggs
350ml whole milk
260g plain white flour
1 large pinch salt

Method:

1. Brown the butter by melting it in a pan over a medium heat, then cook for 3-4 mins until the solids turn golden, the oil darkens and the butter smells nutty. Take off the heat to cool a little.

2. Use a balloon whisk to whisk the eggs in a large bowl, then whisk in the milk (half the amount, if making it light), flour and salt. Then add the brown butter (or oil, for dairy free). If you’re making it light, finish by whisking in the water. The batter will keep in the fridge for up to 48 hrs.

For the topping

Ingredients:

1 tbsp unsalted butter, for frying
600g jar Bonne Maman Apricot Compote (or another flavour)
¼ tsp grated fresh ginger, (optional)
200g flaked almonds
300ml double cream
15g caster sugar
100g greek yoghurt
1 lemon, zested

Method:

1. Wipe a 20cm frying pan with butter or oil using kitchen towel; place on a medium-high heat. Pour in 60ml of the batter, tilting the pan to create a thin layer. Cook for 1-2 mins until the underside is golden. Flip the pancake over; cook for 1-2 mins. Repeat to use up the batter; keep the pancakes warm under foil.

2. Warm the compote in a pan over a very low heat, adding the ginger, vanilla or cardamom, if using. Meanwhile, toast the almonds in a small pan over a medium heat, until golden.

3. Put the cream and sugar into a mixing bowl and use an electric whisk to whisk until firm, then gently mix in the greek yoghurt.

4. To serve, place a pancake on a plate, spread 2tbsp of the compote over half, then fold over. Dollop some cream on top and scatter with almonds. Finish with lemon zest, if you like.

A frying start: around the world in seven pancake recipes | Dessert

A frying start: around the world in seven pancake recipes | Dessert

The pancakes of Pancake Day look – and taste – different across the globe. It might be known as Shrove Tuesday, but for culinary reasons I prefer the French translation – “Fat Tuesday”. While the day may be fat, the French crepe is a “a slimmer, more elegant, more luxurious” version of the “ordinary British pancake”, says Felicity Cloake. For sweet crepes, she adds a pinch of salt to the batter to balance out the sugar. Whisk only until smooth – it should have the consistency of single cream.

But if a fluffy, American-style stack is more your style, you’ll need some bicarb soda and buttermilk to start the pancake party (note, this is different from a waffle party). The combination of leavening agent and fermented milk creates fizz and bubbles, resulting in light-as-air pancakes, best drowned in maple syrup, if you’re feeling hedonistic, or a berry compote, if you’re easing your way into Lent. (If berries are on your mind, see that punnet of blueberries through to Ravneet Gill’s blueberry pancakes, too.)

More french toast than pancake, torrijas have come to be associated with Lent in Spain and variations abound in Spanish-speaking countries, including Mexico and Venezuela. Benjamina Ebuehi’s recipe for torrijas sees white bread steeped in a heady mixture of egg yolks, milk and sugar (yes, it’s essentially custard), with the slices fried in butter, sprinkled with more caster sugar and best served cold, as per tradition.

Torrijas, a Spanish fried-custard-bread snack best served cold.
Torrijas, a Spanish fried custard bread snack best served cold. Photograph: The Guardian

In India, some in the Catholic community make coconut pancakes. The recipe calls for a vanilla-scented batter that’s fried, filled with a textural combination of fresh grated coconut, jaggery, nuts and sultanas, and then rolled into sweet little cylinders.

Malasadas, found in Hawaii, Guyana and parts of Portugal, are not pancakes but doughnuts dusted with lemon zest and sugar. They are, however, free of corners, circular in shape and – importantly – eaten to mark the beginning of Lent.

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History dictates that Shrove Tuesday pancakes came from followers needing to use up luxury, perishable goods like milk, eggs and butter. It does, however, mean that vegans and the gluten-intolerant are excluded from the pancake celebrations. Enter: kabalagala, Ugandan banana pancakes. They’re not exclusively made for pre-Lent feasting, but they are made with ripe bananas and cassava flour, then deep-fried. The result? Pikelet-sized snacks that are crunchy on the outside and soft in the centre. Try your hand with Sophia Musoki’s five-ingredient recipe.

A French onion pasta recipe that turns the soup into a one-pot meal

A French onion pasta recipe that turns the soup into a one-pot meal

French Onion Pasta

Total time:1 hour

Servings:2 to 4 (makes about 3 1/2 cups)

Total time:1 hour

Servings:2 to 4 (makes about 3 1/2 cups)

Comment

Carolyn Wong, who goes by @carolbeecooks on TikTok, is relatively new to the world of food blogging. It was a hobby she picked up during the pandemic as an outgrowth of her love of cooking and her desire to share that with others.

Her style embraces spontaneity. “In general, I just kind of like using ingredients I have on hand, since I just do it for fun,” Wong said in a phone interview from her home in Columbus, Ohio. “A lot of times I don’t really do a lot of planning things out. I just kind of think of things throughout the day and see what I have to try to get some inspiration using ingredients I like.” In January 2022, after recently enjoying homemade French onion soup, she was inspired to make a one-pot French onion pasta — “I make a lot of pasta dishes in general,” Wong said — and a viral recipe was born.

But Wong acknowledges she wasn’t the first to come up with the idea. “There’s definitely people that have thought of it before me, years and years ago, and I’ve seen a lot of people do it since,” she said.

One of those people is Joy Wilson, a.k.a. Joy the Baker, who shared a version of the dish on her blog back in 2014. “French onion is one of my favorite flavor profiles just because it feels so luxurious, but it’s actually pretty attainable with simple ingredients that I usually have in my pantry,” Wilson told me. She was inspired to create the dish when she thought about “how to get the most luxury out of a box of pasta and some onions.” While some might feel a sense of territorialism over their creation, as a veteran of the blogging world, Wilson acknowledges that’s not how things work in the recipe sphere. “I never hold on to it so tight as mine, because I’m putting it out in the world for it to be everyone’s.”

It doesn’t take hours to make an intense, dark and rich French onion soup

Wilson said her recipe was popular when she originally posted it and continues to get attention whenever she reshares it. And now, with Wong’s social media videos, the dish is gaining even more traction. “It is pretty cool that a whole new TikTok generation is finding these kinds of dishes and getting excited about it,” she said. “I feel like this technique is a gateway for people who think that they don’t know how or don’t like to cook to feel chef-y.”

Wong’s original video from early 2022 has garnered more than 1 million views on TikTok — a veritable success. But when she shared it again last month, this time capitalizing on a trend in which people list three reasons they won’t do something (with all of the reasons left blank), Wong’s video took off again to even greater heights. “That video takes like 2 seconds to make and then it has like 17 million views between Instagram and TikTok,” Wong said.

The best TikTok food creators

It’s always interesting to see which recipes gain the most traction on social media. With some, such as baked feta pasta, it’s clear as day why they become so popular. Others, such as the tortilla “hack” that is basically a folded quesadilla, required a bit more convincing for me to jump on the bandwagon. And few, such as pasta chips, still make zero sense to me. French onion pasta squarely falls into the first category. Why? Well, it’s a confluence of factors.

TikTok’s viral baked feta pasta is worth the hype

“I think people like things that are simple and they feel like they can approach at home,” Wong said. Timing also plays a role, as these cold weather months are affectionately known as soup season to some, and drawing on a classic soup is an instant pull. Combining that with a one-pot pasta ratchets the dish’s intrigue level up a notch because of the ease and, well, pasta. And it’s both saucy and cheesy, giving videos of this creation an intense visual appeal for viewers.

“I think it’s so appealing because it’s really simple and it’s stuff that you can look around your kitchen and find without having to go to the grocery store for the most part,” Wilson said. “It’s fairly adaptable and it just is a very simple way to get a lot of comfort and flavor out of super simple ingredients. And it only uses one pot, so it’s light on dishes, too.”

Wong said she “was literally just using stuff that [she] had on hand,” when she first made it. “I didn’t buy specific ingredients for it, so I feel like people shouldn’t be scared to experiment and see how it turns out.” So experiment I did.

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I followed Wong’s recipe in my first pass, and while it was good, I thought it could better evoke the source material. The first thing I did was increase the amount of onions, because if we’re going to call something French onion pasta, then I want to be smacked in the face with onion flavor. I also decided to use port to deglaze the pan instead of white wine for the caramel undertones port often has, which complement the sauteed onions. Other small tweaks I made include tying the thyme sprigs with twine to make them easier to fish out later and using chicken stock or broth instead of beef for a cleaner flavor that lets the onions shine through more. Lastly, while parmesan cheese is undoubtedly more likely to be in a home cook’s fridge at any given time, I missed the distinct flavor profile of Gruyere cheese that typically accompanies the soup.

The result is a carby, saucy, cheesy, oniony bowl of pasta that lives up to the hype and my expectations. Give this recipe a try, and I’m sure it will do the same for you. Or, as Wong and Wilson suggest, use it as a blueprint to make use of the ingredients you already have on hand for a luxurious pasta that’s easily within reach.

Storage: Refrigerate leftovers for up to 4 days.

NOTE: The pasta will continue to absorb liquid as it sits, so it’s okay if it is still saucy.

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  • 2 tablespoons unsalted butter
  • 2 medium yellow onions (1 pound), thinly sliced
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 cup tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth)
  • 3 cups chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if store-bought
  • 8 ounces short dry pasta, such as rigatoni, fusilli or orecchiette
  • 5 sprigs fresh thyme, tied together with twine, plus more for serving
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 ounces (1/2 cup) finely shredded Gruyere cheese, plus more for serving

In a large pot or Dutch oven over medium heat, melt the butter. Add the onions and salt, stir, cover and cook for 5 minutes. Uncover and cook, stirring occasionally, until the onions are nicely browned in spots and the bottom of the pot is covered with stuck-on bits, 20 to 25 minutes.

Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.

Add the stock or broth, pasta, thyme and pepper, cover partially and increase the heat to bring to a boil. Cook, stirring occasionally and adjusting the heat as needed to keep the mixture at a gentle, not rolling, boil, until the pasta is al dente and the liquid has reduced to coat the pasta, 15 to 20 minutes (see NOTE). Remove from the heat, discard the thyme, and stir in the cheese until melted. Taste, and season with more salt and/or pepper, if needed.

Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve.

Per serving (scant 1 cup), based on 4

Calories: 373; Total Fat: 2 g; Saturated Fat: 7 g; Cholesterol: 31 mg; Sodium: 401 mg; Carbohydrates: 47 g; Dietary Fiber: 2 g; Sugar: 3 g; Protein: 15 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Recipe from staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson; email questions to voraciously@washpost.com.

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