179 recipes. Page 3 of 8
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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.
The sauce has no cream, just butter and starchy pasta water tossed hard until they come together, and the sourness of kimchi plus a squeeze of lemon keeps it lighter than most garlic butter pastas. Sliced garlic fries alongside the kimchi so both flavors spread through the fat, and chopped scallion is scattered over after the heat is off.
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.
Grated Gruyere and Emmental melt into gently steaming white wine to make a thick, glossy dip for cubes of baguette. Tossing the cheese with cornstarch first keeps it from seizing into clumps, and the wine and lemon juice cut the richness and salt of the aged cheeses. Too much heat splits the fondue into oil and lumps, so the wine never reaches a boil.
A small spoonful of doenjang, Korean fermented soybean paste, goes into the brown sugar caramel spread under the apples, but the aim is for it to sit behind the sweetness as a faint salty, savory depth rather than taste like doenjang. Pea-sized bits of butter left in the dough make the crust bake up flaky, and the cinnamon apples soften in the oven.
Tangerine peel simmered over low heat until translucent ends up chewy and springy, close to a soft jelly. Two blanchings in salted water take away some bitterness beforehand, but the white pith is not trimmed off completely, since stripping it all weakens the citrus aroma.
Deodeok, a Korean root with a bitter, earthy scent, is steeped gently with ginger and then lengthened with fresh pear juice and sparkling water. The root is only tapped until its fibers loosen, not smashed, and the water never goes past a gentle shimmer at the edges. Pear brings the sweetness that keeps the root flavor in the background.
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.
Japanese-style cream pasta uses mentaiko, salted pollock roe, in two ways: two thirds melts into the butter and cream sauce, and the rest goes on top raw with crumbled roasted seaweed. A teaspoon of lemon juice at the end lightens the cream. The roe is stirred in with the burner off or barely on. Over strong heat it turns fishy.
Bomdong, a flat, open-leaf cabbage harvested from winter into early spring, has sweet, crunchy leaves that pair surprisingly well with strawberries. The link is a doenjang dressing: Korean soybean paste loosened with olive oil, lemon juice, and honey, salty and nutty without being heavy. Because doenjang varies a lot in saltiness from brand to brand, the dressing goes on in portions, tasted as you go. The leaves are torn by hand rather than cut to keep their natural shape, then dried well, since leftover water thins the dressing. Strawberries sit on top of the greens instead of in the dressing, which would make them weep juice, and walnuts and sesame add a toasty note that bridges the fruit and the paste.
Instead of breadcrumbs, these cutlets wear a soft coat of flour and beaten egg, and that coating soaks up the lemon butter sauce like a sponge. Italian-American in origin, the dish uses butterflied chicken breast cooked quickly so it stays moist. The coating should come out golden rather than dark brown before it goes back into the sauce to turn glossy.
Most lemon bars lean on lemon for their sourness, but here hallabong juice far outweighs the lemon, giving the curd a rounder, sweeter citrus flavor. Underneath sits a crumbly shortbread rubbed together from butter, flour, and powdered sugar, a crisp contrast to the smooth set curd.
Cream and milk are set softly with sheet gelatin, then topped with a red sauce of omija syrup and lemon juice and a few berries. The sauce goes on only after the panna cotta has fully set, which keeps it from bleeding into the cream and leaves a clean red layer.
Persimmon vinegar has a deeper, fermented-fruit aroma than ordinary vinegar, and orange and lemon juice layer citrus over that tang. The honey has to dissolve fully into the vinegar and juice before the sparkling water is added, or the sweetness ends up uneven between glasses.
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.
Minari, a Korean water dropwort, takes the place of basil, blended with walnuts and Parmesan into a pesto that tastes green, cool and faintly bitter. Lemon juice keeps the oil-rich sauce from feeling heavy, and browned chicken thigh makes it a full meal. Crown daisy (ssukgat) can stand in when minari is hard to find, though the aroma shifts.
Broccoli blanched for just 30 seconds loses its raw edge but keeps a real crunch. Tart dried cranberries, nutty sunflower seeds, and finely minced red onion are bound by a Greek yogurt dressing brightened with lemon. The salad is served chilled, so it can be made ahead and kept in the fridge.
Chicken and potatoes share one skillet in this Chicago Italian-American dish, braised with garlic, oregano, and dry white wine. As the wine and stock reduce, the potatoes soak up the sauce and turn fluffy. The skin needs at least 5 minutes undisturbed to brown deeply; that browned layer in the pan is what gives the sauce its depth. Peas and lemon juice go in at the very end to add color and freshness to an otherwise heavy sauce.
Folded meringue lifts the batter, and a slow bake at 150°C in a hot water bath lets it cook gently. The cake dissolves almost weightlessly on the tongue. A slight sink after it leaves the oven is normal, and an overnight rest in the fridge spreads the moisture evenly for a silkier slice.
The hollowed shell of a mini pineapple becomes the bowl: its own flesh is blended smooth, sweetened, poured back in, and frozen under the cut-off top. Stirring the frozen edges into the middle once or twice partway through keeps the ice crystals small and the texture smooth. Fresh pineapple leaves a slight tingle on the tongue.
Dried gujeolcho, a Korean chrysanthemum that flowers in the ninth lunar month, steeps for just five minutes in water around 90°C, since boiling weakens its scent. Fine shreds of pear go into each cup and soften slightly in the hot tea.
Sukiyaki-thin slices of sirloin hit a very hot griddle for about 30 seconds, then a lemon soy sauce with grated onion and garlic is poured in around them. Being so thin, the meat soaks up the sauce and its own juices almost at once. In Sasebo, the leftover sauce and juices are stirred into rice once the meat is gone.
Blended with walnuts, perilla leaves make a pesto whose scent recalls perilla oil: slightly bitter, quietly nutty and nothing like basil. Bite-size pieces of chicken breast stay lean and plain, letting the pesto carry the flavor, and the hollow penne fill with sauce.
Nutty, faintly bitter buckwheat groats meet creamy avocado, and each fills in what the other lacks. Dill, a staple herb in Eastern European cooking where buckwheat is everyday food, adds a cool, grassy lift, while lemon juice keeps the grains from feeling heavy. Cucumber and cherry tomatoes bring the juiciness that keeps the bowl from turning dry or monotonous.