423 recipes. Page 6 of 18
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With no potatoes or flour, this stew is thinner than a chowder, and the oysters taste clearly of themselves against the milk and cream. Their strained liquor goes into the pot too, carrying the briny flavor through the broth. A curled edge is not enough to call them done. They stay on the heat until opaque all the way through, and butter melted in off the heat finishes the bowl.
Unlike boiled potato gnocchi, these are rounds cut from semolina cooked in milk, chilled flat and baked under butter and cheese. The tops go golden and crisp under the grill. The one real hazard is impatience: cut before the slab has fully set and the rounds tear with ragged edges.
Worcestershire sauce and garlic, not a sugar shell, season this mix: the butter dries into a thin savory film over cereal, nuts, pretzels and bagel chips. The low oven is there to drive off moisture, so pieces straight from the pan feel softer than they will end up. Judge the crunch only once everything is cold, and hold off on the lid until then, because trapped steam undoes the drying. Unfrosted Chex-style cereal holds its shape through the mixing; thin flakes break apart and soak up the coating differently. The nuts and pretzels arrive already salted, so the seasoned salt is measured rather than shaken on.
With baking soda doing the lifting, the batter goes into the pan as soon as it is mixed, with no rise to wait for. Three mashed bananas supply most of the moisture and sweetness, with melted butter and an egg making the crumb dense and tender. Baking it a day ahead costs nothing: the banana flavor gets stronger overnight and the loaf stays moist once cool. Walnuts or chocolate chips can be folded in for texture.
Most of the time goes into the onions, cooked in butter for eight minutes or more until the edges turn brown. Rush them and they only lose water without turning sweet, and the sauce ends up flat. The beef is cooked just until it changes color, then tomato paste, Worcestershire and flour turn the pan into a sauce that is spooned alongside the rice.
Thin batter baked in a walnut-shaped mold wraps around sweet red bean paste and a toasted walnut half, leaving a lightly browned shell and a moist center. Toasting the walnuts at 160 degrees Celsius for 5 minutes beforehand gives the finished cakes a noticeably stronger nutty aroma. The snack began as a specialty of Cheonan in South Chungcheong Province and is now sold at highway rest stops and traditional markets across Korea.
On Paris streets, crepe sellers spread the batter across wide round griddles, fill it, and hand it over folded into a paper-wrapped triangle to eat while walking. The crepe itself tastes of little more than butter and egg. Nutella and strawberries suit it as well as Gruyere and ham. The batter needs at least an hour in the fridge but keeps for up to two days; mix it the night before and the morning only needs a hot pan.
Mixed clams soak in salt water for over an hour, then go onto high heat in their shells. As each one opens, it gets a bit of butter, minced garlic and rice wine, and since the clams vary in size, they come off one by one as their butter melts. Any that never open are thrown away.
Sweating the leeks and onion in butter over low heat for about six minutes, glossy but never browned, is what keeps this soup mild. The body comes from puréed potato, and once chilled, the finished soup can be served like a vichyssoise.
Sweet corn sautéed in butter takes the edge off the gochujang, so the cream sauce leans sweet and mellow rather than fiery. Gochujang and cheese already carry salt, so any extra salt waits until the sauce has been tasted. Cavatappi, the corkscrew pasta, traps corn kernels in its coils, and the noodles and corn end up in the same bite.
Cubes of chicken breast, mushrooms and bell pepper finish together in a mild, creamy sauce made from milk and chicken stock. The chicken is seared only until opaque and pulled out early, then completes its cooking in the sauce, which keeps the breast meat moist.
The coarsely chopped walnuts are toasted in a pan before they go in, so they come through as distinct nutty pieces in the moist banana crumb. Only half a teaspoon of cinnamon is used, not enough to cover the banana.
There is no separate sauce here. Unsalted butter melts into the hot rice, shredded jangjorim (soy-braised beef) goes on top, and its braising liquid is spooned over a little at a time until the seasoning tastes right. An egg yolk and crushed roasted seaweed finish the bowl, and with jangjorim already in the fridge it comes together in about 15 minutes.
Butter-toasted bread stays crisp underneath while warm slices of injeolmi, a soft rice cake usually coated in roasted soybean powder, stretch on top, finished with more of that nutty powder and a thin line of honey. Too much honey soaks the bread. A thin drizzle, eaten right away, keeps the toast crisp underneath.
Each square of grid-shaped cereal gets its own coat of chocolate and peanut butter, then a dusting of powdered sugar, so the mix stays loose instead of pressing into a bar. There is no oven; the coating sets as it cools. The melted chocolate rests for about two minutes before it goes on, because poured too hot it softens the cereal and melts the sugar away.
Pen shell scallops never spend more than 4 minutes in the pan. They are seared on both sides in a pan heated until it just starts to smoke, brushed with lemon garlic butter mixed ahead of time, and moved straight to the plate. Thick ones are halved first so they all match.
Because this soup is served cold, it gets seasoned a little more heavily than usual while still warm. Chilling dulls the taste of salt. Only the leek whites go in, cooked gently in butter without browning, and the soup stays a pale cream color.
Clams open in white wine, and the briny liquid they release becomes the sauce base for a spoonful of gochujang, the Korean fermented chili paste. The result tastes like vongole with an extra layer of savory heat rather than a red chili sauce. A small knob of butter at the end rounds off the spice and gives the sauce its gloss. Because that clam liquor goes straight into the sauce, the clams soak for 30 minutes first to purge any sand.
Crisp fried chicken thigh and a warm waffle share the plate, tied together with maple syrup so salty and sweet land in the same bite. Because the waffles are cooked first and held in a low oven, the chicken can go straight from the oil to the table.
Semolina makes up the batter, so each bite has a slightly coarse, sandy grain. Before baking, the top is scored into diamonds and an almond is pressed into each one. The lemony syrup goes on the moment the cake comes out of the oven.
Big flakes of smoked haddock and halved hard-boiled eggs show through rice tinted yellow with curry powder. Haddock is a cod relative, and the smoked fillets used here are the kind sold for cooking, so they need to be cooked through, not eaten straight from the pack.
Butter dough that rises twice before it is twisted and fried gives a doughnut that stretches and chews when you bite it. Roll it in sugar the moment it leaves the oil, while it is hot enough for the sugar to stick.
Bite into one and the bitter cocoa on the outside comes first, then the dark rum rises behind it. Nothing is baked, so the rum's alcohol stays in, which makes these firmly an adult treat.
Split blue crab grills shell side down first, then gets turned so the cut meat can take brushing after brushing of butter, garlic, soy sauce and lemon whenever it dries. Crabs vary in size and any time given is only a guide. The crab is done when the thickest meat reaches 63°C (145°F) and looks pearly and opaque.