423 recipes. Page 5 of 18
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Sweetened condensed milk mixed half and half with mayonnaise gives this Taiwanese sandwich its sweet-salty spread. Crustless white bread is stacked with thin egg sheets, ham, and cheddar so that each cut face shows neat yellow layers. Trimming the crusts is about texture more than looks, since the whole sandwich then gives softly when bitten.
Rum leads the flavor here rather than hiding in the background: the baked cakes sit in a syrup made with 100ml of it until they are soaked through to the center. A dough rich in butter and eggs bakes into an open, porous crumb, and those pockets are what drink up the syrup. Fully soaked, each cake swells to nearly twice its size. Legend credits the Polish king Stanislaw with soaking a dry kugelhopf in rum; the idea traveled through Naples to Paris, where pastry cooks gave it the small cylindrical shape. Each bite squeezes warm syrup out of the crumb.
The deodeok browns in butter, but half the butter is held back and melted into the soy and rice syrup sauce just before the heat goes off. The root is peeled first, then pounded and torn along its fibers.
Garlic cooked in butter, then soy sauce and sugar bubbling down, leave the shrimp with a sweet-salty shine. Shrimp shrink and toughen soon after they are cooked through, and the soy and sugar are mixed ahead to go in the moment the shrimp are done.
Leaving out cheese keeps this street toast lighter and less greasy, with just a vegetable omelet and seared ham between butter-toasted slices. The ham gets only a short sear on each side and comes out as soon as the edges brown, before it dries.
In Europe it is common to have churros dipped in chocolate sauce for breakfast. Here the sauce is dark chocolate and milk in equal amounts, melted over a double boiler until it coats a spoon. Out of the oil, the star-shaped ridges split and crisp, while escaping steam leaves the center a little hollow and chewy.
The mussels start with two tablespoons of white wine and a lid, steaming for about 2 minutes. Only the opened ones are set aside; butter and garlic melt into the liquid left in the pan, and the mussels go back in for 2 or 3 minutes of tossing. Half a lemon is squeezed over once the heat is off.
Most of the cooking time goes into onions stirred over low heat for forty minutes or more, until deep brown. Once beef stock is added and simmered, the soup is ladled into ovenproof bowls, topped with baguette and Gruyere, and set under the grill, and a spoon breaking the cheese brings up broth-soaked bread and sweet onion with it. Emmental melts just as well if there is no Gruyere.
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.
Mashed potato, shredded cabbage and slowly cooked onion are pressed into one wide cake and fried until the underside is deep golden and crisp, while the inside stays soft. Turning the cake before its edges have set will break it apart.
Sheets of buttered phyllo enclose two layers of walnuts and pistachios scented with cinnamon in this Turkish and Middle Eastern pastry, and a hot honey syrup goes over the pan once it leaves the oven. Over the next few hours the pastry absorbs it, staying crisp on top while turning moist and sticky below. Its sweetness is strong enough that baklava is cut into small diamonds and usually served with unsweetened Turkish coffee or bitter tea. Stored airtight at room temperature, it keeps for over a week, and some regions add rose water or orange blossom water to the syrup.
With butter, milk and cheddar, this tastes closer to potato soup than to a typical rice porridge. Starch from the finely chopped potato thickens it, and since the cheese is salty, taste before adding any salt at the end.
Boiled pork gets chopped fine and fried hard in butter until the edges crisp, then calamansi juice (from a small sour Philippine citrus) and mayonnaise are stirred in at the end. Any water left on the pork makes it steam before it browns, and without crisp edges this Filipino bar snack loses its point.
Roasted whole in the skin for a long time, sweet potatoes turn sticky and honey-like just under the skin. Pumpkin sweet potatoes (hobak-goguma) come out moister, and a day or two at room temperature before roasting makes them sweeter still. Butter, honey and cinnamon can go on top once they are done.
More than twenty thin crepes, each with a layer of cream, stack into a cake whose cut face shows fine, tight stripes. It needs only a frying pan, no oven, and it tastes of egg, butter and dairy more than the sugar and flour of a sponge. Press a fork in and the layers slide gently apart.
Abalone scored in a fine crosshatch goes into garlic butter for a minute a side, gets a splash of soy sauce, and comes off the heat right away. The innards can be minced and melted into the butter too. The cooked meat goes back into its scrubbed shell to serve.
The lobster meat is boiled and set aside, and the soup itself is made from the shells. They are browned in butter until the bottom of the pot colors, flamed with cognac, then simmered with tomato and fish stock for more than half an hour before being strained out. The meat comes back only at the very end, after the cream.
Crumbled gamtae, a fine Korean seaweed, gives a butter and lemon sauce the smell of the sea. Scallops are seared hard one side at a time and set aside, then white wine lifts the browned bits they leave in the pan into the sauce. The scallops never simmer; they go back on top of the noodles at the end.
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.
Bite in and a whole cooked chestnut sits firm inside smooth chestnut paste. The paste is boiled chestnuts warmed with milk, light brown sugar and butter and then blended, and it goes between two squares of puff pastry along with the whole nut.
The pollock roe never goes over a flame. When the rice is done, the heat is turned off, the lid comes up just long enough to add the roe and a knob of butter, and the residual heat of an 8-minute rest warms them through. That keeps the eggs from tightening, and they still pop. The gamtae seaweed is crumbled over with the scallions once the rice has finished resting.
When the X cut in each chestnut shell curls open into a V in the oven, they are done. The cut goes just short of the inner skin: too shallow and the shell will not peel, too deep and the nut splits. Wrapped in a dry towel for about five minutes after roasting, the inner skin loosens and comes away easily.
Pastry chef Dominique Ansel introduced the cronut in New York in 2013, and Time named it one of the best inventions of that year. Croissant dough is cut into rings and deep-fried, so it tears apart in buttery layers inside a light doughnut crust. The original is filled with cream and glazed; this one is simply rolled in sugar while warm.
Dried filefish is browned on both sides in butter, then the heat drops and a thin glaze of soy sauce and syrup goes on. A pinch of chili powder and sesame seeds, a few snips into long strips, and it is ready to sit next to beer or soju.