423 recipes. Page 1 of 18
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Chicken thighs marinated in ginger-garlic paste and garam masala are seared in butter until a brown crust forms, then finished in a long-reduced tomato sauce with butter and cream. Also called murgh makhani, it leans mild and rich rather than hot: reducing the tomato puree takes off its sharp acidity, and cream softens the spices.
Cornstarch makes up a large share of the flour in these cookies, which is why they crumble so tenderly before the thick layer of dulce de leche in the middle takes over. Dulce de leche, milk cooked down slowly into caramel, has a strong toffee flavor, so the cookies themselves are kept plain. The sweet traces back to medieval Andalusia, but this round sandwich form took shape in 19th-century Argentina and Uruguay. Pulled from the oven before they color, the rounds stay pale and soft.
Canned corn kernels end up loosely bound in a milk and cream sauce, thick enough to eat with a spoon but neither set like a casserole nor brothy like chowder. Instead of more flour, part of the corn is mashed and stirred back in to thicken it, and the heat comes off while the sauce still flows, since it firms up as it cools.
Flying fish roe, stir-fried kimchi and diced yellow pickled radish sit in sections over rice, scattered with crushed seasoned laver and scallion. The rice is tossed with sesame oil and butter first for a gloss. Left on hot rice, the roe goes slack and the laver soggy, and the bowl is mixed the moment it is ready.
A splash of cheongju (Korean rice wine) under a lid opens the clams, then butter goes in, and the clam juices and butter run together into a salty sauce in the bottom of the pan. Whatever is left gets mopped up with bread. The clams bring their own salt, so the soy sauce stops at a teaspoon, and any clam that stays shut is thrown out.
Bacon, bread and eggs all cook one after another in the same pan, and the bread, toasted in butter, comes out crisp enough to seem almost fried. A tablespoon of ketchup is spread thinly to the edges and the sugar scattered evenly to keep the sweetness from piling up in one bite. Shredded cabbage tucked in adds crunch and bulk.
Brennan's Restaurant in New Orleans created this dessert in the 1950s, and there the rum is poured into the pan and set alight. This version skips the flame. Bananas cook in a butter, brown sugar and cinnamon sauce, then go hot onto cold vanilla ice cream and reach the table still steaming. Start to finish, about ten minutes.
Cooked corn kernels are sautéed in butter for about two minutes, simmered in milk and blended fine. However smooth the blend looks, the corn skins survive it, so the latte goes through a fine sieve once before it feels silky. White pepper goes in only in the smallest amount, and super-sweet corn gives a more natural sweetness.
Made as a drinking snack, these mushrooms get nothing more than butter, garlic, a splash of soy sauce and some pepper. Crowd them in the pan and they sit in their own water and end up tasting boiled, so a small pan means cooking in two batches.
The potatoes are baked whole in their skins, not boiled, and the flesh is scooped out and mashed into the soup, keeping the toasty taste of a baked potato. Some of the crisp bacon and cheddar is held back to go on top of each bowl with sliced scallions.
Matzo, the unleavened flatbread, is moistened briefly, broken up and cooked with eggs in a buttered pan. Rather than a thick slice soaked in custard as with French toast, you get small pieces of matzo with soft egg clinging between them, and this version is savory, with no sugar or syrup. It calls for plain matzo, not salted snack crackers, wetted only until it bends enough to snap without falling apart in the water.
The butter waits until the clams have opened. Added then, it blends with the clam juices into a glossy broth, while butter added at the start just floats as a slick of fat. Soju is boiled hard first to drive off the alcohol smell, and any clam that stays shut after cooking gets thrown away.
Butter-browned button mushrooms and soy sauce bubbled briefly at the edge of the pan coat thick udon in a salty, nutty glaze. The blanched udon needs a thorough drain, because any water clinging to it thins that sauce. The mushrooms cook until dry and browned at the edges for the same reason, adding meaty depth without leaving liquid in the pan. Hitting the hot metal lets the soy reduce almost instantly, and it has to be stirred into the mushrooms before it scorches. Most of the butter is used for frying; a small piece melted in after the heat is off brings back its aroma and gives the noodles a final gloss.
Sweet crab meat and bright lemon ride on a garlic-scented olive oil sauce that stays clean rather than greasy. Butter and starchy pasta water emulsify the oil into a thin coating on the spaghetti, while a splash of cheongju, Korean rice wine, takes the fishy edge off the crab. Crab picked fresh from whole blue crabs tastes noticeably sweeter than frozen meat.
Seared in butter just until golden outside, the scallops pick up a caramelized aroma while their centers stay translucent and tender. Keeping them chilled until the moment they hit the pan helps them sear better. Blanched naengi (shepherd's purse) brings a bitter spring note and arugula a peppery bite, both contrasting with the scallops' sweetness, while orange segments add sweet acidity and color. Yuja marmalade, from a fragrant Korean citron, is whisked into white wine vinegar and olive oil, and its floral citrus scent ties the seafood to the greens. The salad is dressed only just before eating, so the naengi keeps its aroma. The plate works well as a starter for guests.
In Venezuela and Colombia, arepas play the role of everyday bread: griddled discs of pre-cooked cornmeal dough with a golden crust and a soft center. They trace back to pre-Columbian peoples who ground maize on stone, and street vendors in Caracas and Bogota still sell them around the clock. This version splits each one into a pocket and fills it with mozzarella that melts against the warm corn. The dough uses only masarepa, water, salt, and butter, with no yeast, so the flavor stays toasty and lightly sweet from the corn. Dough that cracks needs a little more water, and edges smoothed with wet hands are less likely to split on the griddle.
Salmon, cabbage, onion, shimeji mushrooms, green pepper and carrot are sealed in foil with a sweet miso sauce and a pat of butter, then steamed in a covered frying pan. The dish is a local specialty of the Ishikari area of Hokkaido. Inside the parcel, steam wilts the vegetables while butter, miso and the juices of the salmon and vegetables pool into a salty sauce at the bottom.
Croissants split, filled with almond cream, spread with a little more on top, and pressed with sliced almonds return to the oven for a second bake. Slightly stale croissants work well: French bakeries first made these to rescue day-old stock. Paris bakeries now make them on purpose with freshly baked croissants too. As they bake, the cream melts into a moist, marzipan-like filling, the almonds turn golden and crisp, and the bottoms go a little sticky.
A warm side to spoon next to a steak: chopped spinach bound in a thick sauce of cream cheese and cream. Once wilted, the spinach is pressed hard in a sieve before it meets the sauce.
All of the red comes from beet. It is pureed and stirred into the toasted rice, so every grain takes on a deep color. The rice goes into the pan unwashed to keep its surface starch.
Five ingredients: oyster mushrooms, shiitake, butter, soy sauce and garlic. The garlic flavors the butter, the mushrooms fry in it, and soy sauce poured around the rim of the pan catches and reduces into a salty, faintly sweet film on each piece. A last bit of butter melted in over low heat gives it a gloss before it goes over rice.
Corn sauteed in butter is folded with mayonnaise, covered with mozzarella and heated in the cup it is served in. A microwave or an oven both do the job. Each spoonful pulls up a string of cheese, and the corn underneath is sweet and salty.
The name is banana plus toffee. The toffee here is condensed milk stirred in a saucepan until deep amber, and although banoffee is usually called no-bake, this version gives the digestive biscuit base 10 minutes in the oven so it stays firm under that dense layer. Cut cold, a slice shows four clean layers: biscuit, toffee, banana and cream.
Because the corn is boiled or microwaved first, the grill is only there for color: a butter, soy and sugar sauce brushed on as the cob turns, until the kernels catch caramelized brown spots.