1421 recipes. Page 1 of 60
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Cumin, turmeric, and chili cling to the potatoes and cauliflower as a dry coating instead of a sauce. A lid traps steam to cook the centers, then it comes off and the pan dries out, leaving the cauliflower edges lightly charred and the potatoes whole and fluffy. It is an everyday North Indian side, cooked everywhere from roadside dhabas in Punjab and Uttar Pradesh to home kitchens.
The tenderloin is brushed with Dijon mustard, wrapped in finely chopped sauteed mushrooms and prosciutto, then wrapped again in puff pastry. The mushrooms cook until nothing pools in the pan, and they and the beef must be cold through before wrapping, or the pastry base turns soggy. It comes out when a thermometer pushed in from the side reads 63 degrees at the center of the meat, whatever the color of the crust.
Thick-walled and mild, asakigochu peppers need only 20 seconds in boiling water to lose their raw smell while keeping their crunch. The dressing is doenjang and gochujang with a little vinegar. Use cheongyang chilies in the same sauce and the dish turns much hotter.
Toasting the rice in sesame oil first keeps its starch from rushing out all at once, and the porridge sticks to the pot less. The doenjang (Korean soybean paste) is pushed through a fine sieve into anchovy broth, and finely chopped napa cabbage and onion melt into the rice over 20-plus minutes at a low simmer.
Thin-sliced beef brisket goes into a dry pan first, and the fat it renders cooks the garlic, onion and zucchini. If the brisket gives off plenty, the cooking oil can be cut back. It is a side for rice, or spooned over a hot bowl of it as a quick rice bowl.
Pork large intestine is stuffed with glutinous rice, pork blood, blanched mung bean sprouts and napa cabbage, and doenjang, then steamed into a thick sundae that cuts into broad, heavy slices. The casing is filled only about 80 percent to leave room for the rice to swell, and the cooked sundae cools completely before slicing, or the filling squeezes out.
Beef heart is marinated in aji panca, a Peruvian dried chili paste, with vinegar, dark beer and cumin, then threaded on skewers and grilled. Aji panca is more fruity and smoky than hot. Heart is not a cut you cook to your preferred doneness like steak: even the thickest pieces are cooked all the way through.
The zucchini is cut into thick half-moons, so it keeps its shape in the soup and releases a little sweetness when you bite into it. For more of a kick, slice in a cheongyang chili, a sharp Korean green pepper.
Plenty of finely chopped garlic chives go into the ground beef, so these bite-sized jeon come out flecked with green. Tofu squeezed dry makes them softer than meat alone, and the soy sauce and sesame oil seasoning still tastes clear once they have cooled.
Gochujang toasts in rendered pork fat before any broth goes in, and that spicy red oil gives the stew more body than simply boiling everything together. Zucchini half-moons simmer for 6 minutes, enough to take on seasoning without collapsing into mush.
Finely chopped salted shrimp loosened in water seasons this zucchini side dish instead of soy sauce, a habit handed down from country tables where salted shrimp was the main seasoning. Cooking it covered over medium-low heat lands somewhere between steaming and braising, and the zucchini softens without going mushy.
Twenty seconds in boiling water, then straight into ice water: that short blanch fixes the bright green and keeps a clean snap in every spear. Bending each stalk until it breaks on its own finds the point where the woody base ends, so nothing stringy ends up in the jar. Pickled in soy, brown rice vinegar and sugar, asparagus keeps a grassy, almost herbal note that radish or cabbage pickles never have. Thin lemon slices tucked between the spears add a citrus edge, though too much white pith turns the brine bitter. The aroma and acidity peak somewhere between days 2 and 5, and the sharpness works well beside rich grilled meat.
Packaged wheat noodles, cooked separately and laid in a clear broth of brisket and beef bones, make this a home version rather than a re-creation of traditional geonjin guksu, whose noodles are kneaded with soybean flour. The broth is not meant to turn milky and gelatinous like a long-boiled bone stock; about 70 minutes of gentle simmering, or longer if the brisket is still tough, is enough. Soaking, blanching, and boiling the noodles add time on top of that. Each bowl is topped with shredded brisket, zucchini, and separate strips of yolk and white omelet.
Aglio e olio means garlic and oil, and the Neapolitan dish asks for little beyond that: sliced garlic, chili flakes, olive oil, and spaghetti. With so few ingredients, the result rests on how the garlic cooks. Over low heat it should reach a pale gold in 3 to 4 minutes, and a few seconds past that the oil turns bitter. Starchy pasta water, added in portions and shaken hard with the oil, turns into a cloudy emulsion that clings to every strand. The traditional version uses no cheese and no cream.
Chicken breast rubbed with smoked paprika and seared over medium-high heat brings a smoky, warm counterpoint to cold, crisp romaine. Despite the blackened name, this version skips the usual cayenne and dried herb blend and relies on smoked paprika alone. The Caesar-style dressing is a quick mix of mayonnaise, lemon, Dijon and garlic with no anchovy, while croutons and shaved Parmesan supply crunch and salt.
Peru and Ecuador both have a sauce called aji criollo; this Peruvian one cooks aji amarillo with onion and garlic until soft, then blends it, while the Ecuadorian version uses raw chili. Softened peppers leave fewer tough skin flecks in the blender, and water is added only when the blade stalls, keeping the sauce thick enough to spoon onto food. Cilantro gets chopped and stirred in at the end instead of blended, leaving green flecks visible through the sauce. Swapping in another chili changes both the yellow color and the heat. This version contains no milk or mayonnaise.
Instead of flour or batter, the coating here is coconut milk and a turmeric, garlic, and ginger paste simmered down until it clings to the chicken. Fried afterward, that layer turns deep gold with rough, crunchy nubs rather than a smooth shell.
Most of the work happens the night before: bread cubes soak up egg and milk in the refrigerator for eight hours, and the morning only asks for baking. With no sugar, this sits closer to a savory casserole than a bread pudding, with spinach and cheddar carrying the flavor. A crusty baguette or sourdough keeps recognizable pieces after baking, while soft sandwich bread melts into a smoother mass at the same weight. A metal pan also handles the jump from refrigerator to hot oven better than some glass dishes.
Mallow usually ends up in doenjang soup in Korean kitchens; blanched and dressed instead, its soft leaves turn slippery and hold onto the fermented paste. Too long in the water and the mucilage loosens until the leaves clump into a slick mass, while too short leaves a grassy smell behind.
Made with vegetable broth, this porridge gets its sweetness from napa cabbage. The white stems go in with the rice and the leaves about 10 minutes later, since the two cook at different speeds. Soft tofu, roughly crumbled by hand, simmers only for the last 3 minutes.
Canned tuna is already cooked, so the zucchini goes in first and the tuna joins only for the last 2 minutes. Added at the start, the tuna breaks into crumbs while the zucchini sheds a lot of water. Soup soy sauce and gochugaru (Korean chili flakes) go in sparingly, enough to tint the zucchini red without making any liquid.
Semi-dried squid browns fast in a buttered pan and stays chewy. Shallow scores on the inside of the body give the soy and syrup glaze somewhere to sink in. Once done, the pieces go onto skewers or into paper cups.
Thin pork belly is wrapped tightly around each asparagus spear, and the rolls go into the pan seam side down. While the fat renders and crisps the outside, the asparagus steams inside and keeps some snap. Wipe the rendered fat out of the pan before adding the sauce, or the soy and syrup glaze will slide around instead of clinging.
This is the spicy monkfish soup Koreans go looking for the morning after, made at home. Monkfish flesh is soft and breaks apart easily, so once it is in the pot it barely gets stirred. If you can get the liver, adding it separately makes the broth deeper.