Have you ever been watching a movie and just wanted to reach in and grab the food on the screen? Cinema has the power to move hearts and minds — and have you drooling over dishes you desperately want to eat. But now you can make your own film-inspired foods. Ahead of the Academy Awards on March 15, here are some dishes inspired by this year’s best picture nominees to satiate your cinematic cravings while you watch Hollywood’s biggest night unfold.

‘Hamnet’ herbal apple and rhubarb tea 

Inspired by the apples eaten by the Shakespeare family and the herbal elixirs Agnes Shakespeare (Jessie Buckley) brews throughout “Hamnet,” this blend combines fruits and soothing herbs for a comforting, fragrant beverage. 

Yields 2 cups

Ingredients:

• 2 tablespoons of dried apple
• 4 teaspoons of dried rhubarb
• 3 teaspoons of dried lemon thyme
• 2 teaspoons of rosemary
• 1 teaspoon of dried lemongrass
• 2 teaspoons of cinnamon 

Instructions:

1. Mix all the ingredients together in a bowl.
2. Transfer the mixture to a glass jar with a tight-fitting lid.
3. Place 2 teaspoons of tea mix into a coffee filter, tea steeper or kitchen sieve, and place into a mug of boiling water.
4. Allow the tea to steep, covered, for five minutes — or longer for a stronger flavor.
5. Store the remaining tea mix in a glass jar to keep it completely dry.

‘One Battle After Another’ banana pancakes

Even amid epic stakes, there’s always time for a little comfort. During this action-packed film, a member of the Christmas Adventurers Club, a white supremacist society, asks about banana pancakes on his way to a secret meeting to discuss the loyalty of the film’s main antagonist, Col. Steven J. Lockjaw (Sean Penn). His inquiry acts as a bizarre and comforting pause in a high-energy storyline.

Yields 10 pancakes

Ingredients:

• 1 egg
• 1 banana, mashed
• 1 cup of flour
• 3 tablespoons of baking powder
• 1 ¼ tablespoons of sugar
• ½ teaspoon of salt
• ¾ cup of milk
• 2 tablespoons of butter, room temperature
• ½ teaspoon of vanilla extract
• Maple syrup, optional
• Whipped cream, optional
• 1 banana, sliced, optional

Ingredients: 

1. Crack and beat the egg until homogenous, then add the mashed banana. Save a few slices of banana to be used as a topping if you wish.
2. Add the dry ingredients, then mix in milk, butter and vanilla extract until the batter is smooth and has no clumps.
3. Grease a pan with butter, then pour ⅓ cup of batter into the pan.
4. Flip the pancake once the edges are dry, or when you see bubbles form on the wet side. The pancake is done cooking when both sides are a nice and golden brown.
5. Serve with the toppings of your choice, or the classic syrup, whipped cream and extra bananas on top.

‘Sinners’ cornbread

Cornbread may not be eaten in this Southern gothic horror film starring Michael B. Jordan — but there is a side character named Cornbread (Omar Benson Miller) who does get a bite taken out of him. This savory and crumbly quick bread is a delicacy of the American South, emulating the film’s Mississippi Delta setting. 

Yields 10 servings

Ingredients:

• 1 ½ cups of cornmeal
• ½ cup of flour
• 2 teaspoons of baking powder
• 1 teaspoon of sugar
• 1 teaspoon of salt
• ½ teaspoon of baking soda
• ¼ cup of shortening
• 2 eggs
• 1 ½ cup of buttermilk

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit. 
2. Mix the dry ingredients in a bowl, then add buttermilk and eggs and beat well for at least 30 seconds.
3. Grease a square pan and pour in mixture.
4. Bake until golden brown, or for 25 to 30 minutes.

‘Bugonia’ spaghetti and meatballs

This culinary classic is served by Teddy (Jesse Plemmons), a paranoid conspiracy theorist who kidnaps Michelle (Emma Stone), the CEO of a major pharmaceutical company who Teddy thinks is secretly an alien sent to destroy the planet. Through this appetizing act of good faith, Teddy hopes to coax an extraterrestrial confession out of Michelle. Who wouldn’t admit to being an alien when a warm, saucy plate of spaghetti is in front of you?

Yields 3 servings

Ingredients:

• 6 quarts of water
• 8 ounces of dried spaghetti 
• 2 cans (16 ounces each) of whole tomatoes 
• 1 medium-sized onion (chopped)
• 1 clove of garlic
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1 tablespoon of butter
• ½ teaspoon of sugar
• Dash of pepper
• 1 pack of meatballs, frozen

Instructions:

1. Place the water to boil in a pot. Salt the water generously.
2. Add dried spaghetti and let boil for 8 to 10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat olive oil in a separate pan over low heat. Add the garlic and cook until lightly browned.
4. Add the tomatoes, including their juices, along with the onion, butter, salt, sugar and pepper. Squeeze tomatoes into smaller pieces and add to a pan. 
5. Heat the sauce mixture to a boil. Then reduce the heat and let the sauce simmer uncovered, stirring frequently for 15 minutes.
6. Drain the pasta well and add to the sauce.
7. Bake meatballs at 350 degrees Fahrenheit for 25 minutes, then let them simmer in the sauce for an extra 10 minutes.
8. Serve the spaghetti on a plate and place the desired number of meatballs on top.

‘Marty Supreme’ ginger satsuma mousse

Marty Mauser (Timothée Chalamet) may be a penniless ping-pong player, but he dreamed of luxury and beating his Japanese opponent, and this dessert blends both of these aspirations.

Yields 5 servings

Ingredients:

• 3 ounces of peeled and chopped ginger (into ½-inch pieces)
• 9 tablespoons of water (divided use)
• 1 teaspoon of unflavoured powdered gelatin
• ½ cup of granulated sugar
• 6 egg yolks
• ⅓ cup of whipping cream

Instructions:

1. Place ginger in a small pan with 8 tablespoons of water. Bring to a boil, then reduce heat and simmer, covered, for 2 minutes. Turn off the heat and let it sit, covered, for about 1 hour to cool and infuse.
2. Strain ginger water through a sieve or strainer, pressing hard on the solids with a spoon.
3. Sprinkle the gelatin over the remaining tablespoon of water in a microwave-safe dish, and let sit.
4. While the gelatin blooms, whisk sugar and egg yolks together in a heat-resistant bowl.
5. Gradually whisk in the ginger mixture, then set the bowl over a pan of simmering water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
6. Microwave gelatin on high heat for 35 seconds until dissolved, then transfer into the ginger and egg mixture.
7. Transfer the ginger curd to a stand mixer. If it has lumps, strain it through a fine sieve. Using the whisk attachment, beat the curd until thick and cooled to room temperature, about 5 minutes, scraping down the sides of the bowl.
8. Transfer curd into a separate bowl. Add whipping cream into the stand mixer bowl and beat until stiff peaks form.
9. Gently fold ⅓ of the whipped cream into the curd, then fold in the remaining whipped cream.
10. Spoon the mousse into five individual bowls and refrigerate for at least 1 hour, until chilled and set. It can also be prepared up to 24 hours in advance.

Contact Alessa Alluin at [email protected].