Ifrah F. Ahmed’s Sour Cream Pancakes with Cardamom Apples

Credit: Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Good morning! How are you holding up? We find ourselves in a strange and unpredictable period, one filled with uncertainty and rapid change. It often feels as though the last thing anyone wants to do is come together to share a meal, engage in conversation, and seek to understand one another. Yet, this is precisely what we should be doing—gathering as frequently as possible, and with as much enthusiasm as we can muster.

Ifrah F. Ahmed’s Sour Cream Pancakes with Cardamom Apples

Sharing a meal with family, friends, or even with (especially with) new acquaintances can create connections that bridge divides and nurture our spirits, even if just for the duration of the meal. The importance of hospitality cannot be overstated. I think I need a new bumper sticker: “Hospitality Matters.” So, why not invite someone over for breakfast and see if this philosophy takes hold?

Perhaps you could whip up some delicious sour cream pancakes topped with cardamom apples (as shown above)? The way the warm cardamom interacts with the sweet maple syrup creates a flavor experience that is truly unique. Alternatively, consider preparing a fluffy Dutch baby complemented by a side of perfectly crispy oven-baked bacon; it’s a combination that never fails to impress.

Let’s envision a lively lunch gathering: imagine everyone enjoying kimchi grilled cheese sandwiches while cheering on the Seahawks against the Falcons, followed by cozy moments on the couch. Could this joyful gathering extend into dinner? Let’s certainly hope so, as a grand platter of succulent chicken with a medley of mixed mushrooms and rich cream awaits to be savored. A feast like this simply cannot be left untouched!

Featured Recipe
Sour Cream Pancakes With Cardamom Apples

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