Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. To finish it off, it’s swathed in velvety cream cheese frosting and a cloud of sweet white coconut.
For nasi goreng, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that’s ridiculously delicious. With a fried egg on top, it becomes a meal.
There are as many ways to make a gumbo as there are cooks in Louisiana. Many versions of the dish, especially those of Creole origin, are made without a roux, including this one, which uses a combination of tomatoes and okra as a thickener. While adding tomatoes to gumbo is heresy in many Cajun kitchens, Creole cooks are fans of the bright, sweet complexity they add to the dish—and so are we.