Thanks to delivery apps like Seamless and Caviar, we have the world at our fingertips, able to summon dishes from far-flung global cuisines to our doorstep with just the click of a button. Sure, takeout is fast and convenient, but don’t discount the rewards of a homemade culinary adventure, especially if the dishes are made under the guidance of a Beard Award nominee. Bring a taste of dim sum to your dinner table with this recipe for flaky scallion flatbreads (or pancakes, as they are more commonly known) from Carolyn Phillips’s All Under Heaven: Recipes from the 35 Cuisines of China, a nominee for the 2017 James Beard International Book Award. These addictive restaurant mainstays may seem daunting, but with the right flour blend and a bit of elbow grease, you’ll find yourself with crispy, flaky flatbreads in under an hour. Ditch the delivery and get the recipe.
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Learn more about the 2017 James Beard Awards.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
