721 recipes. Page 30 of 31
Pasta, steak, and other Western recipes
Soaked in three milks (whole, condensed and evaporated), this Latin American cake is wet enough that a little milk seeps onto the plate when you cut it, yet the whipped-egg sponge keeps its shape. It is usually served cold, after a night in the fridge.
Reblochon halved and laid cut-side down melts straight into the layers of potato, smoked bacon, and onion below. This winter dish from the Savoie region of France depends on parboiled potatoes: cooked only halfway, they soak up cream in the oven and still hold their shape.
A plain vanilla cupcake meant to sit under whatever goes on top: buttercream, cream cheese frosting, ganache. Batter fills each liner to 70 percent, and the oven door stays shut for the first 15 minutes so the centers do not sink.
Frozen potato nuggets sit in a single layer over a thick beef, pea and mushroom-soup filling, browning on top while their undersides soak up sauce. Stirring them into the filling, or stacking two layers, leaves the whole thing soft. The beef is fully cooked before assembly so the oven is not trying to evaporate raw meat juices beneath the potatoes. The cheese stays light and goes on near the end, leaving most of the potato crust exposed.
Honey gives these madeleines a slightly deeper color and keeps them moist for longer after they cool. The little hump on the back forms when well-chilled batter goes straight into a hot oven.
Potatoes cooked slowly in plenty of olive oil turn creamy and soft, while the same slices fried over high heat scorch outside and stay hard in the middle. That gentle start gives a Spanish tortilla its thick, tender layers once the eggs are added. The nerve-racking part is the flip: a plate goes over the pan and the half-set omelette turns out in one motion before sliding back in. Both sides end up golden, with a moist center.
Two plain sponges made from equal weights of butter, sugar and flour, with nothing between them but strawberry jam and whipped cream. It is named after Queen Victoria and is still a regular at British afternoon tea.
Raw garlic and neutral oil, with no egg or dairy, whip into a thick white spread served in small spoonfuls alongside grilled chicken or potatoes. Everything rides on how slowly the oil is added: poured in a stream too early, it leaves garlic bits floating in thin oil. Oil showing separately around the garlic means the emulsion has not formed, and that is the moment to stop pouring rather than speed up. Lemon juice and ice water are worked in last, a little at a time, to set the sharpness and thickness. Canola or another neutral oil stays out of the garlic's way where olive oil would compete. Making a smaller batch in a large food processor tends to leave the garlic sitting under the blade.
Cocoa batter is piped low and well apart on the tray and bakes into flat rounds. Once cool, they are paired by size, marshmallow cream goes onto the flat side of one, and the other closes it: an American sandwich treat.
Buttered bread crisps in the pan while cheddar melts over a cool, creamy tuna salad inside. Most failures start with wet tuna: any moisture left in it soaks the bread from the inside and keeps it from crisping. Finely diced celery adds crunch against the soft filling. Medium-low heat and a little patience work better than high heat, which browns the outside before the cheese has melted.
A Basque cheesecake with its top scorched nearly black, and yuja-cheong (Korean citron preserve) stirred in so a citrus note follows the rich cream cheese. Crumpled parchment set higher than the pan leaves its creases pressed into the sides.
Out of the oven, the cheddar on top bubbles and browns over egg noodles, tuna, and mushrooms bound in a creamy sauce. The noodles are boiled 1 minute short of the package time, because they keep softening as they absorb sauce in the oven; fully cooked noodles turn mushy.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.
Cold tzatziki over warm grains and pan-seared salmon gives this bowl its contrast in temperature. The Greek sauce mixes thick yogurt with cucumber, garlic, lemon, and dill, and the dill cuts through the richness of the fish. Brown rice or quinoa both work as the base, and halved cherry tomatoes add a bright, sweet note.
The cream cheese filling over a digestive biscuit base is flavored with yuja-cheong (Korean citron preserve) and lemon juice. A few hours in the fridge sets it enough to slice, but the yuja only really comes through after a day, so make it the day before.
Escarole's broad leaves and mildly bitter edge hold up to a brief blanch, so this dish keeps a leafy bite rather than the long-cooked softness of collards. Squeezing the blanched greens hard matters, because any water left behind turns the breadcrumbs into paste. Part of the crumb mixture goes among the leaves to soak up stray juices, and the rest stays on top to brown with the Pecorino. Prosciutto, cheese and vinegar-packed cherry peppers all bring salt and acidity, so extra salt waits until the greens have been tasted.
Piped into a doughnut pan and baked rather than fried, these come out soft all the way through, closer to a small cake. The batter has yogurt, milk and yuja-cheong, Korean citron preserve, and the minced ginger is stirred into the yuja-cheong first so it does not end up in one clump. Overbaked, they turn dry, and checking starts at 12 minutes.
Thin veal cutlets topped with sage and prosciutto cook in only a few minutes, then share the pan with a quick white wine and butter sauce. Speed matters because veal toughens fast, and each piece stays in the pan for no more than 2 to 3 minutes in total. Starting prosciutto side down fuses the ham to the meat without any toothpicks. The sage perfumes the veal against the salty cured ham, and chicken breast or pork tenderloin work the same way.
The layers in this scone come from stopping before the butter is fully rubbed in, leaving pea-sized bits in the flour. Those bits melt in the oven and push the sides apart, so a good scone splits by hand into visible layers. Yuja preserve (yuja-cheong), yuja zest and minced ginger go into the dough.
Chilled, thinly sliced veal disappears under a cold sauce of tuna, capers, and anchovy blended smooth with mayonnaise and lemon. The meat is gently cooked in white wine over a bed of onion, then cooled completely so it slices thin without tearing. That cooking liquid is saved to loosen the sauce until it flows slowly off a spoon. Capers and anchovy bring the salt and acidity that the mild veal lacks, and a few extra capers are scattered on top before it is served cold.
Browning the butter first gives these madeleines a nutty base, with yuja-cheong and lemon juice adding a sharp citrus note on top. Any big pieces of peel in the yuja preserve are chopped small so every mold gets its share.
Unlike cheese simply melted on toast, Welsh rarebit starts with a smooth cheddar sauce built on flour and milk, spread thick and flashed under the broiler until it bubbles and spots brown. Dijon mustard and Worcestershire sharpen the cheese. To keep the fat from separating, the cheddar is grated ahead and added a handful at a time over the lowest heat, never at a hard boil. Lightly toasting the bread first keeps it from turning soggy under the thick topping. Under the broiler it needs watching the whole time, since the top goes from bubbling to burnt quickly.
This loaf starts the pound-cake way, with butter and sugar creamed first, before yuja preserve and poppy seeds go into the batter. Sliced once fully cool, each piece shows the tiny dark seeds dotted all through it.
The coating on a proper Wiener schnitzel puffs up slightly away from the thin veal, light and golden rather than packed tight. Two habits make that happen: laying the breadcrumbs on without pressing them in, and frying in enough clarified butter for the cutlet to move freely.