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Ukrainian immigrant shares 10 American foods she discovered in New York
Ukrainian immigrant Lidiya Kalinina shares the 10 different foods she discovered in New York over two years, from bagels and cream cheese to avocado and chia seeds, and how they enriched her life.
Ukrainian immigrant Lidiya Kalinina discovered that American cuisine in New York, where she spent two years, offers a world beyond hamburgers and french fries. Kalinina shared the 10 different foods that entered her diet and brought new flavors to her life in the city.
Bagels and Cream Cheese
In New York, bagels have become an indispensable part of breakfast. Kalinina notes that besides plain white-flour bagels, there are options with raisins, whole wheat, and "everything" bagels coated with various seeds. Bagels are typically sliced in half and filled with ham, egg, and cheese (ham, egg and cheese). This trio is so common that when ordering, it is pronounced as a single word: "hameggandcheese."
Alongside bagels, cream cheese is a cornerstone of the American breakfast. Kalinina explains that cream cheese is mixed with vegetables, fruits, olives, and spices to create dozens of varieties, and her favorite is the one with salmon bits.
Exotic Fruits and Healthy Grains
After trying dragon fruit and papaya, Kalinina says her real discovery was yellow mango. Yellow mango is much more aromatic than regular mango. This fruit, which reaches its peak flavor in the summer, is never missing from the author's table. Blueberries and blackberries are also available at affordable prices and are added to ice creams and cheesecakes.
Avocado is now eaten spread on bread instead of butter, as well as in salads. Kalinina also shares the trick to determining an avocado's ripeness: it should feel soft but not mushy when gently pressed. Mexican guacamole is another popular use for avocado.
Chia seeds and quinoa, stars of the healthy eating trend, are staples in US grocery stores. Chia seeds swell into a pudding consistency when soaked in coconut or almond milk, and when combined with fruit, offer a nutritious breakfast alternative. Quinoa stands out for its price: a pack costs about 10 dollars. This grain, cultivated since the time of the Incas, was so significant that the United Nations declared 2013 the "Year of Quinoa." Kalinina compares its taste to brown rice.
Plant-Based Milks and Seafood
Plant-based milk alternatives are especially convenient for vegans. Kalinina says she adds coconut milk to mint tea and coffee, while noting that almond milk has a richer texture. It is extremely common to request these options instead of cow's milk when ordering a latte in cafes.
New York is a paradise for seafood lovers. Clams, which have a taste between mussels and oysters, are eaten raw with lemon juice or baked with parmesan and breadcrumbs. Their most famous form is the thick, white "clam chowder" soup made with potatoes, onions, ham, and cream. Kalinina adds that she also uses canned clams in pasta dishes. She humorously notes that it is even possible to find live frogs in Chinese markets, though she has not yet dared to try them.
Bread Varieties, Oils, and Sweets
Corn holds an important place in American cuisine. Many restaurants serve sweet cornbread alongside meals. Banana bread is an easy and delicious alternative, made with plenty of bananas, walnuts, dried fruit, and optional ingredients. Kalinina mentions that she learned to make banana bread herself.
The variety of cooking oils in the US is quite extensive. Coconut oil is sold in spray bottles and sprayed onto pans; it is also used in skincare. Canola oil, flaxseed oil, and grapeseed oil are among the options on the shelves. Salted butter is especially enjoyed spread on corn cobs in the summer.
Maple syrup, though associated with Canada, is also produced in large quantities in New York state. It is a sweet, burnt-sugar-colored sauce. Kalinina says real maple syrup is expensive but adds a unique flavor when poured over pancakes and crepes.
American pies, made with a thin crust and generously filled, are among the country's most famous desserts. Kalinina's favorite is key lime pie; she mentions a small shop in Red Hook, Brooklyn, that sells only this pie. Dozens of varieties exist, including pecan pie, pumpkin pie, apple, cherry, and strawberry rhubarb. However, some bakeries using canned fruit instead of fresh can detract from the flavor.
Kalinina concludes that after two years, there is still much to discover, especially in Chinese markets where unusual products surprise her. The author emphasizes that in New York, one can encounter a different world cuisine on every corner, describing the city as a gastronomic tour destination.
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