423 recipes. Page 10 of 18
As an Amazon Associate, we may earn from qualifying purchases.
With butter at half the weight of the flour plus three eggs, this loaf bakes up yellow inside, with a soft crumb that pulls apart in strands. The crust turns a deep golden brown, and the bread needs to cool completely before slicing or the tender crumb squashes under the knife.
Without a pasta wrapper, these ricotta and spinach dumplings hold together through moisture control rather than extra flour. Loading the mixture with flour keeps them intact but makes them dense and heavy.
A rich beef filling below and soft mashed potato on top make the contrast in this British home bake. Tomato paste, Worcestershire sauce, and beef stock give the meat a deep savory base, while carrots and peas add sweetness and color. The fork ridges dragged across the potato brown in the oven and turn into crisp little edges.
Brownie batter goes down first, then lumps of brown sugar cookie dough are dotted over it and swirled just enough to marble the two. Cocoa and dark chocolate chips make the bottom layer bitter and intensely chocolatey, while the brown sugar gives the cookie patches a caramel note. Where the two meet they blur together, and one square ends up with both a chewy cookie bite and a fudgy brownie bite.
Roasting the kabocha squash until its edges brown concentrates its sweetness, and once blended it thickens the sauce without any flour. Even with cream and Parmigiano, the sauce stays a bright orange, with nutmeg rounding out the squash flavor. The squash can be roasted a day ahead, and butternut squash works in its place.
The binder of mayonnaise, Dijon mustard, egg, and breadcrumbs is kept just strong enough to hold the crab together, so big lumps of meat still show in every bite. Lemon juice and parsley add freshness next to the sweet crabmeat. Every extra stir breaks down the crab, so the mixing stops with a few folds, the moment the mixture barely holds. Chilling the shaped patties for 30 minutes firms them up so they survive the flip. Fried in butter, they come out with a crisp shell and a warm, tender center.
Browning the butter until the milk solids turn golden gives these cookies a toasty smell of hazelnut and toffee that plain melted butter lacks. The one real risk is the pan of butter itself: the brown specks at the bottom go from golden to burnt quickly, so stay with it once it starts foaming.
Searing the shrimp first, lifting them out and returning them only at the end keeps them tender instead of simmering in cream. The garlic and cream sauce is made in the same pan, and the sweetness of the shrimp lightens the rich Parmesan and cream.
Bechamel spread thickly over a ham and Gruyere sandwich, then covered with more cheese, bakes in the oven and puffs golden under the broiler. Dijon mustard inside adds a sharp bite that cuts through the salty ham and rich cheese. Only half of the Gruyere is tucked inside during assembly, with the rest saved for the top. Add a fried egg on top and this Paris cafe classic becomes a croque madame.
Sweet rice flour mixed with milk, coconut milk, eggs and melted butter makes a batter thin enough to pour like liquid. A long bake turns the bottom dense and chewy like mochi, with only a thin golden-brown crust on top. The cake comes from Hawaii, and a short reheat crisps that top again.
Five sliced garlic cloves cook slowly in butter over low heat, turning sweet and fragrant while staying pale. The large shrimp then get about 90 seconds a side, just until pink, so the centers stay tender. White wine lifts the garlic butter off the pan and reduces into a light sauce, and the lemon juice squeezed in at the end cuts through the butter while red pepper flakes leave a mild, lingering heat.
Behind a thin crumb shell sits hot, creamy bechamel, carrying the salty flavor of finely chopped jamon. With a filling made mostly of butter, flour, and milk, the cured ham, though small in amount, carries the salt and aroma of every bite. In Spanish bars they come out as tapas, two or three to a small plate.
Brown sugar and butter cook into a filling that sets at the edges but stays gooey, almost runny, in the middle of each small Canadian tart. This version adds cream and a few raisins, which give the toffee-like sweetness something to chew on. Eaten warm, the filling flows and the caramel smell is strongest, but once cooled it firms into a sticky, chewy layer.
Sirloin is seared, rested for five minutes and sliced over the noodles, while the sauce comes from the same pan: meat juices, butter, sliced garlic, soy sauce and a spoon of mentsuyu, the Japanese bonito-and-kelp noodle base. The pasta water is added and emulsified quickly into a glossy coating, before long simmering can turn the soy sauce harsh and salty.
Pressed flat in a hot pan, a baguette stuffed with roast pork, ham, Swiss cheese, and pickles turns crisp outside while the melting cheese holds everything together. No sandwich press is needed; a heavy cast-iron pan set on top does the same job. Pickles and Dijon mustard add sour and sharp notes that keep two kinds of pork from feeling heavy. Slicing the pickles thin and patting them dry keeps the bread from going soggy and stops them from overpowering a bite. The traditional pork is Cuban-style roast seasoned with garlic, cumin, and orange juice, and the sandwich took shape among Cuban Americans in Tampa and Miami.
Soft yeasted dough is pressed into a sheet pan, dimpled with fingertips, and each dimple gets a nub of butter before a scattering of sliced almonds. In the oven the butter melts into little pools that caramelize at the edges, and the almonds toast to a crisp gold. The cake underneath stays soft like brioche without feeling heavy, the kind of slice served with afternoon coffee in northern Germany.
Pre-cooked octopus is patted dry and seared hard over high heat so the outside turns chewy, then tossed with penne in a tomato cream sauce warmed up with gochugaru (Korean chili flakes). The sauce fills the tubes of the penne, so every forkful with a piece of octopus brings plenty of it along.
Thin slices of potato soak up garlic-scented cream during a long, gentle bake at 170 degrees until they are almost melting, while the Gruyere on top turns golden. The layers need a short rest to set before cutting, as they slide apart when sliced straight from the oven.
A thin, deep caramel-colored crust crackles when bitten, giving way to a soft custard center scented with vanilla and dark rum. This is a bake to plan ahead: batter for these small Bordeaux cakes needs at least a full day of resting in the fridge.
With only two thin sheets of fresh pasta around the ricotta and spinach, whether a raviolo survives the pot comes down to the seal. Pressing the top sheet from around the filling outward pushes trapped air to the edges, and the pasta edges need to stay moist while you work or they will not stick. The thin dough needs only three to four minutes in boiling water; any longer and it turns mushy.
Crisp, rendered duck skin set against a glossy, bittersweet orange sauce makes this French classic work. Starting the breast skin-side down in a cold pan lets the thick fat melt out slowly and leaves the skin thin and crackling instead of greasy. While the breast rests somewhere warm, the sauce is built in the same pan from a quick caramel of sugar and red wine vinegar, then orange juice and zest reduced until glossy. Push the reduction too far and the zest turns bitter. Butter swirled in off the heat gives the sauce its shine before it is spooned over the duck, sliced on the bias.
Portuguese missionaries brought this sponge to Nagasaki in the 16th century, and Japan turned it into a cake of its own. There is no baking powder: the rise comes entirely from eggs whipped for a long time, which gives a fine, even crumb that springs back slowly when pressed.
Steamed sweet potato bound with potato starch and a little flour makes softer, sweeter, orange-tinted gnocchi than the potato kind. The steamed sweet potato sits uncovered for a moment to let the steam escape, keeping extra moisture out of the dough. Kneading stops the moment the dough comes together, or the boiled pieces turn dense and chewy. Part of the starch is held back and added only if the dough sticks to your hands, as sweet potatoes vary in moisture. Butter browned with sage until it smells of hazelnut, plus chopped walnuts for crunch, finishes the plate.
A runny poached yolk spills into warm hollandaise and soaks the toasted English muffin underneath, with crisp bacon or ham in between. The sauce is the delicate part. Melted butter is poured as a thin stream over a gentle double boiler; pour too fast and the emulsion splits. If it starts to separate, a teaspoon of cold water whisked in brings it back. The poaching water should only show small bubbles, never a hard boil.