423 recipes. Page 4 of 18
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Butter melts slowly into a clear chicken and soy broth, leaving a rich, toasty aroma floating on top. Sweet corn and crunchy bean sprouts keep the salty broth from feeling heavy. The noodles boil in their own pot so their starch never clouds the soup, and the broth itself stays at a gentle simmer because hard boiling reduces it and pushes the salt up.
This tomato-free lasagna gets its nutty, toasty depth from ground perilla seeds (deulkkae) stirred into the white sauce, and that flavor pairs with the earthy browned mushrooms. Button and oyster mushrooms are browned in batches so they taste roasted rather than steamed. Mozzarella binds the layers and Parmigiano browns the top, and a short rest after baking lets the slices hold their shape.
Ready-made biscuits get a heavy ladle of white milk gravy with ground pork in it. Plenty of black pepper goes into the gravy, and that peppery bite is what makes it taste Southern.
In Hokkaido, where potatoes were plentiful and glutinous rice was not, potatoes took the place of rice to give this snack, also called imodango, its mochi-like chew. Browned slowly in butter, each thick round turns golden and crisp outside while the center stays dense and stretchy. A sauce of ground perilla seeds and white sesame with sugar and soy sauce adds a nutty, sweet-salty finish.
The cornstarch tossed with the apples is what lets this pie slice cleanly: it catches the juice the fruit releases and sets it into a glossy syrup. The dish has English and Dutch roots going back to the 14th century, and Americans have baked it since colonial times. The apples sit between two sheets of crust, with slits on top to let steam out. Serve it warm with vanilla ice cream, a la mode, or beside a slice of cheddar as in New England.
Curry powder turns the rice golden, lighter than a curry-over-rice plate but more aromatic than ordinary fried rice. Chicken breast, onion, carrot and green pepper are all chopped small.
Dried shredded squid (jinmichae) is usually done in gochujang; this version uses butter and soy sauce, so it comes out rich and sweet-salty. There is only a pinch of chili flakes, so it is not spicy.
The vegetable and egg mixture is poured wide in the pan, and once the edges set it gets folded twice into a thick square. That goes with ham between slices of butter-toasted bread, along with ketchup, sugar and mayonnaise.
A fully baked crust gets a chocolate custard cooked in a saucepan, and the pie then sets in the fridge for at least four hours instead of going back in the oven. The custard keeps bubbling for a full minute after it boils so the cornstarch cooks through; stop early and the slices slump.
When a scallop on the grill pops open, a little salty liquor collects in the bottom shell. The top shell comes off, and butter and minced garlic go straight into that liquor to bubble a while longer. Mozzarella covers only about half of each scallop. Cover it all and the cheese is all you taste.
The mushrooms are wiped clean with a paper towel rather than rinsed. Wet slices release water in the pan and struggle to brown, and that deep browning is where most of the soup's flavor comes from.
A split hot dog bun, buttered and toasted on the inside, gets packed with saucy stir-fried noodles: carbs inside carbs, a Japanese street snack. The cabbage, onion, and carrot come off the heat before they wilt, leaving some crunch between the soft bread and the glossy noodles. A shake of dried parsley adds color and a light herbal note against the sweet-salty sauce.
Like risotto, orzo stirred through vegetable stock turns creamy and spoonable, all in one pot. The clams are added near the end and open right in the pot, letting their briny juice mix with doenjang, the Korean fermented soybean paste that seasons it all.
Nothing in this French stew is browned except the mushrooms: the veal is blanched, rinsed and simmered gently with carrot and onion, which keeps both meat and sauce pale and mild. Cream, egg yolks and a little lemon juice finish the sauce, giving it a soft, velvety body with a light tang. The veal needs a long, quiet simmer until a fork slides in easily.
Stretched until the counter almost shows through, brushed with butter, and folded into a square, this Malaysian flatbread tears apart into thin, flaky layers. Right out of the pan, the bread gets a gentle clap from the edges so the folded layers separate before they set together.
Folded into triangles, these turnovers carry on a medieval European habit of baking fruit in pastry, and by the 17th century they were sold as hand-held snacks at French and English market stalls. The apples are cooked down in a pan first with butter, sugar and cinnamon, so they enter the oven already soft and jammy rather than raw and wet. Heat turns the moisture between the puff pastry layers into steam that pushes them apart, and the egg wash gives the top a lacquered, deep golden finish. The shattering crust is at its best in the first few minutes out of the oven.
Add dallae (Korean wild chives) to soy butter rice and a sharp, garlicky scent rises over the richness of the butter. Scallions or garlic chives will not do the same thing, which makes this a spring dish, made when dallae is in season.
Little salty grains of pollock roe are scattered through soft, creamy curds of egg. That even spread comes from scraping the roe out of its sac instead of slicing it. Half the butter goes in with the onion, and the other half melts in after the pan comes off the heat.
A slice of cheese laid on the bread while it is still hot half melts and sticks the omelet and ham together. You can hold it and bite in without the filling sliding out the side.
Piped through a star tip, the dough comes out deeply ridged, which gives the oil more surface to work on and crisps the whole outside evenly. The churros are rolled in cinnamon sugar straight from the fryer, sometimes with a quick sauce of dark chocolate melted with an equal amount of cream. After about ten minutes the oil seeps inward and the crunch fades fast.
Scallops patted bone dry are sprinkled with coarse salt, seared hard, and finished with a few spoonfuls of basting butter. The yuzu marmalade and lemon sauce goes on after the heat is off. Bite in and you hit grains of coarse salt, with yuzu coming through between them.
Smoked haddock warmed in milk with a bay leaf flavors the whole pot, and that infused milk becomes the base of this soup named after the village of Cullen in northeast Scotland. There is no salt in the ingredient list because smoked fish brings its own, and how much varies by product. Fully cooked potato, not cream or flour, thickens it.
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.
Baked in its own dish instead of inside the bird, this stuffing frees the turkey cavity and goes into the oven on its own schedule. The broth ratio is written for a dry, herb-seasoned stuffing mix. Fresh sandwich bread or fine crumbs soak up liquid differently and season differently. A covered dish gives a soft, moist result, while leaving it uncovered crisps the top. Gentle folding lets the bread pieces keep some shape.