What's Cookin'? Fusion
Asia is a big place. Which Asian are you talking about? You notice it's never Uzbek or Tajik food — it's Thai, and it's generally insulting.
~ Anthony Bourdain
August doesn't bother with a federal holiday — it just hands you a stretch of hot, unstructured days and a produce stand full of options. National Watermelon Day lands on the 3rd, farmers markets are hitting their peak, and somewhere between iced coffee and the last of summer, kitchens start getting a little more experimental.
This month's lineup leans into that: sushi rice under baked salmon, curry folded into a burger, quiche built for people who insist they don't eat quiche. None of it asks permission to combine things that supposedly don't belong together. We've also got a head start on guacamole season with a full course and gear roundup — because apparently everyone needs guac skills eventually.
Fusion Recipes
- Baked Salmon Sushi Stack
- Curry Burger
- Scrambled Burger Quiche
- Giant Beans in Tomato Sauce Salad
- Apple Stuffed Wontons with Spiced Ice Cream for dessert
Course of the Month
Review
Tools We Used
This month, may your kitchen be full, your heart open, and your table wide enough for one more.
Baked Salmon Sushi Stack
Layers of sushi rice, baked ginger garlic salmon, cream cheese, crab, and avocado stack loosely on the plate in this Baked Salmon Sushi Stack.
Burger night takes a detour through the spice cabinet. These curry chicken burgers are studded with raisins, glazed with apricot chutney, and served with naan, curried bulgur, and a cooling cucumber yogurt salad.
This is for the "men who don't eat quiche". Of course, it's for anyone who likes a good quiche.
Dessert
Apple Stuffed Wontons with Spiced Ice Cream
Apple-Stuffed Wontons with Spicy Ice Cream turns apple pie filling into crisp wonton parcels served over warm-spiced vanilla ice cream.
Exclusive Recipe
Giant Beans in Tomato Sauce Salad
Based on the Greek Giant Beans in Tomato Sauce, this is wholemeal salad is great on a hot day
Course of the Month
Online courses from The Good Plate Cooking School. You can learn in your own kitchen, at your own pace.
Handle an avocado safely and get every bit of usable fruit out of it, store it so it stays green for days, and finish with the guacamole you’ve always wanted to make.
Review of the Month
Pizza Scissors Review
Pizza scissors made a "kitchen items to ditch" list, but for home pizza and quesadilla nights, they earn their keep.
Tools We Used
We used these products this month and we want you to be able to find them easily. Buying through these affiliate links helps support The Good Plate.
Everything for guacamole night, start to finish. The molcajete grinds and serves in one traditional stone piece. The potato masher and tomato stem remover speed up prep, while the slap chopper minces chilis in seconds — no knife needed. Wear the gloves when handling chilis to keep capsaicin off your hands. Sip margaritas while it all comes together, then use the escobeta — the traditional corn-husk brush — to clean the molcajete without scrubbing away its seasoned surface
What We're Cooking Next
Chef! What's in store for October? Starters!
See you next month at The Good Plate.
Helpful links
- Equipment We Use in Our Kitchen
- Talking Turkey - An essential guide to roasting turkey
- What We're Cooking this Month
Ever Forward - Ever Flavorful
Adrienne Boswell Chief Cook and Bottle Washer
[email protected]
GLENDALE, CA
United States
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Recipe cooking times, nutritional information, and servings are approximate and provided for convenience. The Good Plate is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions, cooking/baking abilities, or whether the Moon is in the Seventh House or Jupiter aligns with Mars. Thank you for your understanding and share your good food.
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