423 recipes. Page 3 of 18
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In the American South this is everyday home cooking: chicken stew with soft dumplings on top. The batter is spooned onto the broth and puffs up in the steam under the lid, so the dumplings come out light, closer to biscuit than to noodle. The thigh meat is pulled into shreds, so a spoonful gets chicken and dumpling together.
A knob of butter dropped in as the first clam opens turns the salty mix of rice wine and clam juice cloudy and rounded. No stock is used, so the broth tastes only as good as the clams and how well they were purged. Tilting the lid as it comes off sends condensation away from the pot instead of back into the liquid, and a scatter of chopped chives cuts through the butter. In Korea this is a drinking snack, brought to the table while the shells are still steaming.
Salted pollock roe, folded into a garlicky butter and cream sauce at the very end, leaves tiny eggs that pop against the soft coating on thick udon. Scraping the roe out of its membrane matters, since any large piece of skin left behind clumps in the sauce. The roe is added only after the heat is lowered and warms through on residual heat, because a long stint over high heat turns it dry and grainy. Soy sauce gives the cream a savory backbone, and the heat drops as soon as the edges bubble so the cream does not split. If the sauce tightens as it reduces, 2 to 3 tablespoons of the reserved noodle water loosen it. Seaweed flakes and scallion finish the bowl.
Bacon crisped in butter leaves behind a smoky, salty fat, and the onion and garlic cook in it before any cream arrives. Milk thins the cream until the sauce coats a spoon lightly instead of sitting heavy on the pasta. A hard boil reduces it too far and can split it, while a gentle simmer at the edges keeps it smooth. Parmesan melts in after the heat is off, and either penne or spaghetti works.
Most of the sauce's color and depth is decided when the beef browns in bacon fat, before any wine is added. Crowding the pot drops the temperature and steams the meat, so it browns in two or three batches; a thin, well-shaken dusting of flour keeps the sauce from turning cloudy.
Kaya, a pale green jam of coconut, egg, and pandan, goes between thin slices of crisp toast along with cold slices of butter that melt slowly from the center against the hot bread. The floral sweetness of the jam and the richness of the butter build in layers. In Singapore's kopitiams it comes with soft-boiled eggs seasoned with soy sauce and pepper for dipping, and a strong coffee sweetened with condensed milk.
Diced apple is scattered over the brown sugar and cinnamon filling before the dough is rolled, so the baked swirls are studded with soft, juicy bits of fruit. The rolls bake pressed together in the pan, and their sides tear apart tender when you pull one off.
Like Japanese home curry, this one gets its body from a block of curry roux, with chicken thighs as the meat and enough in one pot for four plates. Only the potato is cut a little larger than the other vegetables, so it still has its shape after simmering.
Mussels steamed in butter and rice wine get green chili and scallion, so a sharp heat follows the richness of the butter. The liquor from the shells mixes with the melted butter, and there is no separate sauce to make.
This yeasted dough uses more glutinous rice flour than bread flour, which gives the inside a stretchy, chewy pull that plain wheat donuts lack. Rolled in cinnamon sugar straight from the fryer, the donuts melt a little of the sugar with their own heat, leaving a thin crust that follows every turn of the twist.
Cannoli are only worth eating while the fried shells are crisp, so the ricotta filling is piped in from both ends just before serving. Draining the ricotta in a sieve beforehand gives a richer filling, and the ends get a press of dark chocolate chips.
Garaetteok, the long cylinder-shaped Korean rice cake, turns golden and firm outside and stays stretchy inside when rolled around in butter in a pan. A thin coat of soy sauce and rice syrup goes on next, then sesame salt and crumbled seaweed.
A white, milk-based chowder with small cubes of potato and pieces of clam in every spoonful. Celery, softened with the onion, adds a faint bitterness that keeps the milk from being the only thing you taste.
Yuzu marmalade brings a citrus sourness to a cream and milk sauce, cutting the weight that cream udon usually carries. Two thirds of the mentaiko melts into the sauce off the heat, and the last third goes on top, so the bowl has both silky and fresh roe. The sauce is ready when it coats the back of a spoon in a thin layer, and frozen udon only needs a quick blanch and a good drain so it does not water the sauce down.
Pulling the shrimp out early and returning them for only the last 30 seconds keeps them tender instead of rubbery. While they wait, the cream reduces in the same pan and picks up the garlic butter and shrimp juices, so the sauce needs no stock.
Sour cream and Dijon give this sauce a gentle tang with a sharp mustard finish, and mushrooms cooked until golden supply most of its savory weight. The sirloin barely spends time in the pan: seared on each side, set aside, and returned only at the end so it stays pink and tender. Once the sour cream is in, a boil will split the sauce.
At Mumbai street stalls, potatoes, cauliflower, and green peas are mashed and cooked down with tomato and pav bhaji masala, then scooped up with soft rolls toasted in butter. It is less a curry than a spread, thick enough to pile onto bread. The rolls are toasted only on the cut sides, soft outside with a crisp, buttery face.
Rationing of butter and sugar in Britain during the Second World War made double-crust pastry hard to justify, and a rubbed-in topping of flour, oats and butter took its place. In the oven the cinnamon-spiced apples slump into a thick, bubbling sauce while the topping crisps on its peaks and stays moist where it meets the juice.
Think of a cream pasta sauce spooned over rice instead of noodles: butter, garlic and onion, then chicken breast seared until browned, all simmered in heavy cream. Scrape up the browned bits from the pan as the cream goes in; much of the sauce's flavor comes from them.
The abalone flesh is stir-fried in butter with garlic scapes, while the innards cut away from it get a light toss in soy sauce and go on top of rice. Past a minute the flesh turns tough; it spends only about 45 seconds in the pan.
The sweetness here comes from onion cooked slowly in butter, not from sugar, and cream and milk go in after it for the rice cakes to simmer in. With no gochujang or chili flakes at all, it tastes closer to a cream pasta than to red tteokbokki, and the parmesan stirred in at the end does the salting. The sauce thickens quickly as it cools.
Popcorn that is already popped gets a coat of brown sugar and corn syrup caramel, then dries in a 120°C oven for 45 minutes. Baking soda stirred in off the heat makes the syrup foam up, and the foam spreads thin through the popcorn. It comes out of the oven tacky and turns crisp as it cools.
Scallops come off the heat when the outside is dark brown and the center still slightly translucent. Over high heat that takes 1 to 2 minutes a side, and after the flip, butter and minced garlic go into the pan and are spooned over the top.
Half the soup is blended and stirred back in, so the broth thickens while whole corn kernels and pieces of potato stay intact. The onion and garlic cook in the fat left from crisping the bacon, and the bacon itself returns at the end, scattered over each bowl with parsley.