483 recipes. Page 16 of 21
As an Amazon Associate, we may earn from qualifying purchases.
A buttery shortbread base, baked once on its own, goes back into the oven under a layer of lemon curd, so each bite has butter and sharp lemon together. The curd uses both juice and zest, and the oils in the zest give a stronger aroma than juice alone would. A dusting of powdered sugar stands out white against the yellow.
Grilled tteokgalbi, Korean short rib patties, are cut into bites and returned to the pan with onion in a soy and syrup sauce just long enough to turn glossy. The heat goes off while a little sauce still pools in the pan, and that goes over the rice too. A soft fried egg sits on top, its yolk broken and mixed through.
Each square of the grid becomes a small cup for syrup, melted butter, or fruit sauce, around a crisp edge and a soft, airy middle. The airiness comes from separating the eggs, whipping the whites to stiff peaks and folding them in over two additions.
The spinach is dressed with sesame oil and salt, the carrot is cut into strips and sauteed, and the burdock is braised in soy sauce, then all three are rolled with pickled radish and thin egg strips. Each filling is seasoned on its own, so the colors stay separate and sharp when the roll is sliced.
Despite the name, there is no coffee in the batter, and the cake is simply meant to be eaten alongside a cup. Sour cream gives the crumb more moisture than a plain butter cake. Cinnamon streusel is added twice, once in the middle and once on top, so each slice shows two spiced stripes and a sandy, crunchy crust. Warm from the oven is when the cinnamon smells strongest.
In Japan, zosui is what happens to the broth left at the end of a hot pot, with rice simmered in it. Here it is made from scratch with dashi. Rinsing the rice once keeps the broth clear, and it is much looser than Korean juk, eaten as rice and broth together.
With more cornmeal than flour, this American quick bread has a coarse, grainy crumb and just a little sweetness from the sugar. Baking powder does all the rising, with no proof, and the batter heads straight into the oven once mixed. That loose crumb breaks apart when hot, which is why it cools in the pan until the steam inside settles before slicing.
Beef, potato, rutabaga (swede), and onion are sealed into the pastry raw, so the juices they release while baking stay inside and act as the gravy. Cutting everything to about 1 cm lets the raw filling cook through. The hand pie grew out of a portable meal for miners in Cornwall, England, and the thick crimped edge served as a handle.
Strips of puff pastry wound around a cone mold bake into a hollow spiral horn, which is then piped full of whipped cream folded into cream cheese. The thawed pastry stays cold and is cut into strips without rolling or stretching it, which protects the flaky layers. Sugar pressed onto the surface bakes into a crisp coating, and each bite brings the open layers and the cold cream together.
Small custard-filled puffs, each dipped in hot caramel and stacked around a cone, make a tower served in France at weddings and baptisms in place of a wedding cake. The name means crunch in the mouth: hardened caramel cracks first, then the soft choux shell gives way to cold cream. Caramel pulled thin with a fork and wrapped around the finished tower adds fine golden threads. Guests pull the puffs off one at a time, starting from the top.
In Korean bakeries, danpat-ppang means a soft yeast dough wrapped around thick, sweet red bean paste, so plain bread and rich filling arrive in the same bite. Both rises matter: the first fills the dough with air, and skipping the second leaves the crumb tight and heavy.
Thin batter poured into a blazing cast-iron pan puffs up the sides into a tall, browned bowl while the middle stays soft and custardy. Lemon juice and powdered sugar are the classic finish for this German-American pancake; berries or cream turn it into a brunch main. A pan that is not hot enough is the usual reason the edges stay low.
The Earl Grey leaves are ground until no coarse bits remain and stirred through the batter, so every slice is flecked with tea. Ripe bananas are mashed only until small pieces of fruit are left, and the top splits open as it bakes.
Two Earl Grey tea bags steep in warm cream that then goes into the cream cheese filling, so the cheesecake tastes like milk tea under the richness of the cheese. The cream is only warmed at the edges, never boiled, and the bags come out without squeezing. Baked in a water bath over a pressed digestive-biscuit base, the filling sets smooth and even.
Instead of grinding the leaves into the batter, this roll steeps Earl Grey in warm milk and strains it. The sponge carries bergamot aroma without visible tea specks. The chiffon sheet gets its lift from a folded meringue and stays soft enough to roll. Rolling it once while still warm, paper and all, sets the curve so it is less likely to crack when filled later. The whipped cream is only lightly sweetened, leaving the tea as the main flavor.
French pastry shops usually fill eclairs with vanilla custard; this version uses whipped cream and tops the long choux shells with melted dark chocolate. With a plain cream filling, the bitter chocolate and the crisp shell come through more clearly. The eggs are beaten in one at a time, stopping once the paste looks glossy and drops slowly from the spatula.
Ensaymada traces back to the Spanish ensaimada of Mallorca, but the Filipino version turned into a soft, buttery brioche finished with butter and salty cheese. Each bun rises tall with visible spiral layers because the dough is rolled into ropes, coiled loosely, and baked in muffin tins. Powdered Parmesan stands in for the grated cheddar or Edam common in the Philippines, giving a lighter salty edge against the sweet crumb. The butter and cheese wait until the buns have cooled completely, or the cheese turns soggy. It shows up at Christmas, and the rest of the year as a breakfast bun with coffee or hot chocolate.
In the Philippines, bibingka is sold outside churches after the dawn Masses of the Christmas season, baked in clay pots lined with banana leaves over charcoal. Coals above and below cook both surfaces at once and keep the inside moist, while the leaves leave a green fragrance and faint dark marks on the underside. This version swaps all that for a round pan in a regular oven, and it leaves out the salted duck egg and coconut slices that vendors press on top midway. Rice flour and coconut milk give a texture somewhere between a rice cake and a sponge cake: a little chewy, but still soft and springy.
The vanilla custard is thickened with cornstarch on the stove before it goes into the pastry, so once the tart is baked and chilled it slices into clean, upright wedges. In Paris bakeries it sits in the case by the slice, its top freckled with caramel-brown spots.
Cherries or plums are laid in a single layer, and a thin batter of eggs, milk, sugar and a little flour is poured over just until the tops of the fruit peek through. Straight from the oven the edges are puffed and golden; after a few minutes they sink and the custard settles. Spooned out warm, each serving gets soft fruit, a moist middle and some of the browned edge.
The ratio is what makes these fudgy: little flour against plenty of butter and dark chocolate gives squares that are dense and chewy rather than cakey. The center looks underdone when the pan comes out, then sinks and firms as it cools. Walnuts or pecans folded in add crunch.
In this Greek pie, sheets of filo, each brushed with butter, are layered around a semolina custard, and a syrup of sugar and honey goes on after baking. Semolina leaves the custard faintly grainy in a way a flour-thickened one is not, and lemon zest scents it. The syrup is cooled to lukewarm before it meets the hot pie, which keeps the top layers crisp while the bottom soaks it up and turns soft.
Eaten across France around Epiphany in January, this pie seals an almond frangipane between two rounds of puff pastry. A small porcelain charm, the feve, is hidden inside, and whoever gets it in their slice is king or queen for the day and wears a paper crown. This version adds a little rum to the frangipane. A leaf or swirl pattern scored into the egg-washed top bakes into a sharp, glossy design.
Toasted puffed rice and sesame seeds, the core of gangjeong (Korean puffed-rice and seed sweets), are folded into a brown-sugar cookie dough. A little glutinous rice flour in with the wheat lets the dough spread thin, and the baked cookies crumble lightly when bitten.