Turmeric, black pepper and coriander toasted in hot oil with a lot of garlic and ginger, then vegetable or chicken broth and coconut milk is added to to simmer with hearty greens. Add frozen dumplings to your golden-hued soup and simmer with coconut milk for a very balanced dinner!
The best pocket pal is a salad. I love salads. Mack loves salads. We even love boring salads because we love our veggies, but crunchy, juicy, tangy salads are where our salad-loving selves thrive.
The new year always brings a slew of new health trends (with an unhealthy dose of shame, tbh): intermittent fasting, keto diet, CBD everything, health wines. Some of these seem a lot more reasonable than others, but we decided to start 2019 with a focus on a classic wellness concept: balance.
Making stewed black-eyed peas and collard greens for New Year’s this year slipped my mind until midday on the first of January when I realized we had no “good luck food” on the docket for the day. Too hungry to wait for a pot of beans to cook, I grabbed a can of Black-eyed peas from HEB and made a black-eyed pea avocado salsa to stuff into fresh collard wraps with quinoa, chicken, herbs and pecans. So this year we skirted the traditional beans and greens, but still managed to fit black-eyed peas and collards into a fast, good luck meal.
Homemade chocolate pop tarts started to resonate more with every minute that I thought about it. Because I was tight on time with my holiday baking schedule, I decided to make a quick and easy puff pastry recipe that packed a fiery surprise.
Pumpkin empanadas are a South Texas delicacy and finding them in the local panaderias in North Carolina is near impossible. This fall, I had an insatiable craving for empanadas de calabaza and my now not-so-secret dulce de leche pockets. With brisk autumn weather blowing in and holiday baking ideas swirling around in my head, pumpkin hand pies that you could serve for thanksgiving and empanadas de calabaza y cajeta that you can serve for merienda was my new recipe challenge.
Ellen Gray’s recipe for blintzes stuffed with cheese and topped with cherries brings is inspired by summers spent in Florida with her grandma, “Mama Min”. The idea of cheesecake for dinner over a game of Mah Jong, after a day spent swimming on the beach, makes us yearn for simpler times.
The weekend before I had bought a dozen Autumn Queen peaches from Costco. I tried my hardest to use them all up before they went bad, knowing peach hand pies photographed with a late summer color palette was the perfect distraction from the news. I wanted to add a nuanced layer of sweetness, so I dug into my homemade cardamom and vanilla simple syrup, a mainstay in my fridge for fancy coffee, tea, cocktails, and compotes.
Turon is a traditional Filipino dessert made of plantains and jackfruit dredged in brown sugar, wrapped in rice paper and fried to a golden crisp. Brown sugar melts into sweet plantains and shredded jackfruit, making for the perfect hand-held tropical dessert.
Healthyish is my new mantra this summer. How can I stuff my face with delicious pocket foods while keeping my diet well-rounded? How can I make healthy Mexican food so I’m not wanting to undo the button on my jeans after eating? How can I use up the turkey picadillo I made earlier in the week? These healthyish turkey taco and black bean empanadas are the way to go!
Hand pies with ruby red grapefruit curd made with Campari and rosemary for Pi Day.
Pan-fried pork, shrimp and kimchi dumplings for your Chinese New Year celebration.
Sweet potato hand pies with collard greens, spiced black beans and goat cheese in a buttery crust.
Eastern North Carolina barbecue carnitas and sweet local corn stuffed into a gluten-free empanada dough.
We used Sandra Gutierrez’s cornmeal and cassava gluten-free empanada dough recipe from her book “Empanadas: The Hand-Held Pies of Latin America” to make perfect Eastern Carolina BBQ Carnitas pockets.
Okra and tomato dumplings are an easy way to use leftover Summer produce, especially when you pack them into a dumpling wrapper with cheese and tomatoes.
White Peaches Wrapped in Cream Biscuits, by Ellen Gray
Potato Cheddar Pierogi
Sweet potato empanadas with pineapple and coconut, inspired by a recipe for a community cookbook in South Texas.
The World In A Pocket is devoted to exploring the visual world of pocket foods, you know, food-inside-of-food, from the stories to the recipes, origins to modern-day adaptations. On the spectrum of dumplings to empanadas, spanakopita to gyoza, or pierogis to pop tarts, this is our love letter to pockets worldwide + the stories they tell.