Saltie, a great little nook of a sandwich shop near where I live in Williamsburg, is probably most famous for creations like the Scuttlebutt: an aioli-bathed salad of hard-boiled egg, feta, parsley, capers and pickled beets sandwiched between two slices of focaccia. But my heart belongs to their cool and fragrant lassis, made—as everything at Saltie tends to be—from scratch. <br /> <br />Armed with Caroline Fidanza's new cookbook, I've started to make my own lassis at home during the week. (They keep rather humane hours at the restaurant—10am to 6pm—so making the trip is exclusively a Saturday ritual.) And with persimmons lighting up my walk home through the night markets in Chinatown, I didn't have to look far for inspiration for a variation on their recipe. I've also added some cardamom to the recipe to give it a wintry feel, even though it's a cold drink. And to sweeten it up, a little Vermont maple syrup. <br /> <br />They key to this recipe, in my opinion, is to make the yogurt from scratch and to grind your own cardamom. You'll do the Saltie girls proud.

Oct. 1, 2021, 11:50 a.m.

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