721 recipes. Page 9 of 31
Pasta, steak, and other Western recipes
The Italian name means half-cold, and that is how it eats: lighter than ice cream, colder than mousse. It is frozen in its mold without any churning and cut into slices, with chopped pistachios scattered through.
Raw Italian sausage, out of its casing and crumbled, is browned first, and its fat becomes the cooking oil for the onion and garlic. When the chicken stock goes in, the brown layer on the bottom of the pot is scraped up too, carrying the sausage flavor through the whole soup. Potatoes are cut no thinner than 0.5 cm to hold their shape, and the cream is only warmed over low heat at the end.
There is no cream here and no added salt; the butter sauce is seasoned with doenjang, a Korean fermented soybean paste, and Parmesan. Most of the flavor comes from button mushrooms left alone in the pan until their edges brown.
This egg salad is wrapped in romaine leaves rather than bread, and only a tablespoon of mayonnaise goes in; Greek yogurt makes up the rest. Finely chopped celery gives it crunch, and Dijon mustard a little heat.
Oven-baked rather than deep-fried, these wings get their crackly skin from a thin dusting of baking powder mixed with the salt and pepper. Melted butter softens the vinegary bite of the hot sauce so it clings to the skin, and a splash of white vinegar sharpens the finish. Golden skin can hide underdone meat, so the wings stay in until the thickest part reaches 74°C away from the bone.
Split one by hand while it is still warm and a strong roasted sesame smell rises from the grey crumb. Black sesame powder is mixed into the flour, and the dough is brought together with cream and egg instead of milk, then pressed into a 2.5cm round without kneading.
Cream and milk are set softly with sheet gelatin, then topped with a red sauce of omija syrup and lemon juice and a few berries. The sauce goes on only after the panna cotta has fully set, which keeps it from bleeding into the cream and leaves a clean red layer.
Duck legs braise on the bone for 90 minutes and are then pulled into shreds, which gives a coarser, meatier texture than a ground-meat ragu. The flavor starts with the sear: left alone in the pan rather than nudged around, the skin turns deep brown, and the red wine later dissolves that browned layer into the sauce. Wide pappardelle is the right shape to hold those strands. The ragu tastes deeper after a night in the fridge, which makes it easy to cook a day ahead and boil only the pasta on the day you serve it.
Nopales, flat cactus pads from Mexico, release a slippery juice like okra when boiled, yet keep a pleasantly chewy, crisp bite once cooked. Sharp lime juice and grassy cilantro play against the cactus's mild green flavor, with tomato and onion tossed through. Prep starts with gloves and a knife, scraping the tiny spines off both faces and the edges. In Mexico it goes alongside tacos, grilled meat or beans.
Bulgogi, thin beef in a sweet soy and garlic marinade, gets a fast sear in a smoking-hot pan before landing between toasted bread with mayo and lettuce. A pan that is not hot enough stews the meat in its own juices instead of browning the edges. Mayonnaise spread to the edges of the bread softens the salty marinade and slows the juices from soaking in. Ciabatta works as well as sandwich bread, and with pre-marinated beef the whole thing comes together in about 10 minutes.
Brown sugar and cinnamon are scattered over buttered dough before it is rolled, and in the oven the sugar melts with the butter into a dark, sticky layer along every turn. The top gets softened cream cheese instead of a sugar glaze, spread after the rolls have cooled for about five minutes so it softens and spreads easily over the warm surface.
With 400ml of cream to only 120ml of milk, this panna cotta still trembles when nudged with a spoon after it sets, and melts almost as soon as it is in your mouth. The stove work takes a few minutes; the rest is at least four hours of waiting in the fridge. Thinly sliced strawberries go on top.
The Roman original binds butter, Parmigiano and pasta water with no cream at all; this version adds a small amount of heavy cream. The sauce still depends on finely grated cheese, and adding it to a pan that is too hot makes it clump or split into grease. Plenty of freshly ground black pepper cuts through the richness of the butter and cheese.
Chewy farro, an old Italian wheat that holds its shape when boiled, carries oven-roasted pumpkin and red onion browned at the edges. Bitter arugula keeps the roasted sweetness from going one-note, and roughly crushed almonds add crunch. Balsamic vinegar and olive oil make up the whole dressing, light enough to leave each ingredient tasting like itself.
Bread dipped for about 3 seconds a side in salted egg, with no milk, is lowered straight into hot oil, where the egg forms a thin crust on the outside instead of soaking the center like a custardy French toast. Thin, soft slices tear easily once wet, and a wide spatula underneath helps, with each slice dipped on its own just before frying. The cue to lift a slice is a fully set coating with no wet patches, more than any timing. Garlic sour cream stays in its own bowl for dipping just before each bite rather than spread on top. The fried slices are never stacked, since trapped steam softens the crust.
Take the chocolate out of a brownie and build the flavor on browned butter and brown sugar instead. The butter is cooked until it turns deep gold and smells nutty, then pulled off the heat at once, and brown sugar melted into it gives a toffee-like sweetness.
Set with powdered gelatin, this vanilla panna cotta holds its shape when turned out onto a plate while the center still shivers. The sugar is kept modest, so vanilla and dairy come through clean. To unmold, only the base of each cup goes briefly into warm water rather than warming the whole thing.
Short noodles take the place of rice in this Spanish pan dish, a close cousin of paella. Toasting them in oil until the tips turn golden gives a nutty note, and leaving the pan mostly unstirred after the stock goes in lets a thin crust form underneath. The shrimp and squid are only seared at first and go back on top near the end, so they stay tender. Serve with aioli if you have some.
Apple, banana, strawberries and blueberries cut into bite-size pieces get folded into plain yogurt sweetened with honey, whose soft tang sits over the fruit's sweetness. Lemon juice slows browning on the cut apple and freshens the finish, while walnuts toasted briefly in a dry pan bring crunch to an otherwise soft bowl.
Seasoned beef, rice, black beans, cheese and salsa all fit inside one large flour tortilla, making a full meal to eat by hand. Beans and rice make it filling, while salsa and sour cream cut through the fatty beef and melted cheese. The tortilla needs to be warm and bendy when you roll it, or the edges crack and the filling escapes.
Slice it and the blueberries are still whole, dotted through a crumb that stays banana-bread colored instead of turning purple. It is really just banana bread with one more fruit, so the ingredient list is short, and baking soda does the rising with no proving time.
The hollowed shell of a mini pineapple becomes the bowl: its own flesh is blended smooth, sweetened, poured back in, and frozen under the cut-off top. Stirring the frozen edges into the middle once or twice partway through keeps the ice crystals small and the texture smooth. Fresh pineapple leaves a slight tingle on the tongue.
The soy sauce and pear marinade of galbijjim, Korea's braised short ribs, goes into a thick ragu made from short rib meat cut into small dice instead of being braised on the bone. Between the layers, béchamel and mozzarella soften the sweet and salty soy flavor, and the Parmesan on top browns in the oven. It rests for 10 minutes before cutting, because slices taken straight from the oven slump before the layers set.
Gamtae, a fine Korean seaweed, crumbles between your fingers into flakes that cover the shrimp and avocado with a light sea flavor. Lime juice, soy sauce and a little honey cut through the richness of the avocado, while red onion soaked in cold water adds crunch without the sharp bite. Blanching the shrimp for only 2 minutes and chilling them straight away keeps them springy rather than dry.