Pati prepared her Crunchy Corn Muffins for Cinco de Mayo on GMA’s Ultimate Muffin Week. Watch the clip here.
Pati, along with Melissa Clark from The New York Times, join Splendid Table host Francis Lam in a special edition to answer your cooking questions while we are all cooking at home.
Pati talks about growing up in Mexico City eating Ashkenazi dishes that incorporated elements of Mexican cuisine, like Gefilte Fish a la Veracruzana, and why her family’s Yom Kippur breakfasts are unlike anything she’s experienced in the US.
Pati prepares her Sesame, Nutmeg, Matzo Ball Soup with a Mexican twist for the series “10 Entirely Feasible, Totally Magic Dishes to Make Passover 2020 More than Enough”.
I made two crazy versions of nachos for Good Morning America… Chicharrón Nachos and Nachos with Carnitas.
I had the fluffiest, most delicious pancakes in Chicago, and I shared them with the Cooking Channel’s The Best Thing I Ever Ate.
I had so much fun on Good Morning America…it was my first time in a chili cook-off! And it was great to see Marcus Samuelsson and Chef Ryan Scott.
I was so delighted to be on this podcast. Thank you to the U.S.-Mexico Foundation for having me.
Kim, Andrew, and I had an amazing conversation at the New York Times Food Festival.
I made one of my favorite breakfast recipes, French Toast Rolls, at Food52.