179 recipes. Page 5 of 8
As an Amazon Associate, we may earn from qualifying purchases.
Korean pear is full of water and barely acidic; blended with cold water and strained, it makes a pale, mild juice. Pressing the pulp hard in the strainer clouds it, and the spoon is used only lightly. A little lemon and ginger juice leave a faint ginger bite at the end, and a sweet enough pear needs no honey.
Spanish mackerel belongs to the mackerel family yet smells less fishy and has softer flesh. After ten minutes under salt and pepper, it gets a dusting of flour shaken off until the grain of the fish shows through, then goes into an oiled pan over medium heat.
Charred until deep brown, Korean daepa (a thick green onion similar to a leek) loses its sharp bite and turns soft and sweet inside. With tender potatoes and a dressing of doenjang, lemon juice, and honey, it makes a salty, earthy potato salad with no mayonnaise in sight.
Boiled lobster meat is folded into a Dijon cream sauce, spooned back into its own split shell, topped with Parmesan and given a brief blast in a hot oven. Since the meat is already cooked, the sauce and oven only need to warm it; every extra minute tightens it. Bite-size pieces hold up better than fine shreds, which dry out first.
With 680 g of cream cheese, this is a heavy cheesecake, nothing like a soufflé cheesecake, and a fork sinks into it slowly. The graham cracker crust gets a bake of its own before the filling goes in. The cake bakes in a water bath and then cools slowly in the switched-off oven with the door slightly open.
Six tablespoons of plum syrup are poured through the ice to pool at the bottom, lemon juice goes in on top, and cold sparkling water runs down the side of the glass. The result shades from dark at the bottom to pale at the top. A long spoon lifts from the bottom once or twice, no more.
Scored chicken legs are rubbed with yogurt, cumin, coriander, paprika and lemon juice, then left in the fridge for at least four hours, overnight if possible. The dish traditionally comes out of a tandoor, a cylindrical clay oven; a home oven heated thoroughly to 230°C still raises dark charred patches over the red coating. Naan and sliced onion often come alongside.
Chia seeds soaked in lemon juice and water swell into soft, jelly-coated beads that pop gently through a yuja citrus dressing. Silken tofu gets no seasoning of its own and relies on the dressing's tangy sweetness and touch of soy, which means each spoonful should hold both tofu and dressing. Left in the fridge for about 30 minutes after mixing, the chia dressing turns noticeably chewier.
Lemon juice and capers give a sharp, salty edge to a butter pan sauce that cuts through the richness of salmon. A light dusting of flour gives the fillet a thin crust, and the browned bits left in the pan dissolve into chicken stock to start the sauce. The fish is only partly cooked in the first sear and goes back into the sauce for the last couple of minutes, so it stays moist instead of drying out.
Spoonfuls of soft batter sit on sliced peaches with gaps between them, and the fruit juice bubbles up through those gaps as it bakes. The topping is mixed only until the flour disappears, which keeps it tender instead of heavy.
It is only plum syrup stirred into water, but boiling water dulls the plum aroma, so the water is left to cool a little first. Over ice with a few mint leaves it is a summer drink; without the ice it makes a warm cup on a cold day.
Doenjang mixed with honey and lemon juice coats the rich salmon in something salty, sweet and faintly tart. A third of the glaze is set aside before any of it touches the fish, then spread on thinly with a clean spoon once the fillets are turned.
Grilled chicken breast turns the classic side salad into a full meal. Pressing the thick end flat before cooking gives the breast one even thickness, and the thin edges stay juicy while the center finishes. The chicken is cut in moderately thick pieces, since very thin slices lose heat and moisture fast and turn chalky. The dressing skips anchovy and relies on mayonnaise, lemon juice and garlic, and the croutons go on at the end without any toasting.
In this Benedict, smoked salmon takes the place of ham and brings its salty, smoky flavor between the toasted muffin, a poached egg, and hollandaise. The sauce is whisked from yolks and lemon juice over water that only steams, with warm melted butter added in a thin stream, and hotter water would set the yolks and break the sauce. The eggs poach in barely trembling water with a splash of vinegar, and 3 minutes 30 seconds leaves the whites set and the centers soft. Once cut, the yolk runs over the salmon and muffin as a second sauce. Since the eggs, sauce, and muffins all need to land at the same moment, melting the butter first and keeping it warm sets up the rest.
Apples cook first in a butter-and-sugar caramel in an ovenproof pan, then bake under a sheet of pastry before the whole thing is flipped onto a plate, caramelized fruit on top. The apples are peeled, cut into thick pieces and packed upright in the pan with no gaps. After only 3 to 5 minutes out of the oven, a plate wider than the pan goes on top and both are turned over in one motion.
Makgeolli, lemon-lime soda, yuja marmalade and lemon juice go into one large bowl, enough for four glasses. Turn the makgeolli bottle over gently before opening so the sediment at the bottom mixes back in. Once the soda is added, give it one big lift from the bottom, then ladle it out right away so every glass gets ice and a few slices of unpeeled apple.
Once the salmon is flipped, butter melts in the pan, and with the pan tilted it is spooned over the fillets again and again. The gochujang, soy and honey glaze gets a second thin coat in the final minute for shine.
Rinsed quickly under cold water, quinoa loses its natural coating of bitter saponins and tastes clean and nutty. Cooled quinoa, seared chicken breast, romaine, cucumber, and bell pepper come together under a lemony Greek yogurt dressing, and the result eats more like a grain bowl than a side salad.
Raw garlic and neutral oil, with no egg or dairy, whip into a thick white spread served in small spoonfuls alongside grilled chicken or potatoes. Everything rides on how slowly the oil is added: poured in a stream too early, it leaves garlic bits floating in thin oil. Oil showing separately around the garlic means the emulsion has not formed, and that is the moment to stop pouring rather than speed up. Lemon juice and ice water are worked in last, a little at a time, to set the sharpness and thickness. Canola or another neutral oil stays out of the garlic's way where olive oil would compete. Making a smaller batch in a large food processor tends to leave the garlic sitting under the blade.
Golden syrup, coarse breadcrumbs and lemon make the filling of this British tart, sticky and deeply sweet. A little wobble in the center when it comes out is fine. The filling firms as it cools. Pull the tart once the top is lightly browned, and wait until it is completely cold before slicing.
Minari, apple, cucumber and a small piece of ginger are blended with cold water. Poured straight from the blender, the juice is thick and fibrous; passed once through cheesecloth, it turns clear and green. A tart apple keeps it from leaning too sweet.
Firm tofu, crumbled by hand and fried in olive oil until its moisture cooks off, turns into dry, nutty granules that sit on the greens like a savory topping. Chopped chonggak (young radish) kimchi brings sour, fermented crunch, and the gochujang-yogurt dressing delivers its heat wrapped in a creamy tang.
Cold tzatziki over warm grains and pan-seared salmon gives this bowl its contrast in temperature. The Greek sauce mixes thick yogurt with cucumber, garlic, lemon, and dill, and the dill cuts through the richness of the fish. Brown rice or quinoa both work as the base, and halved cherry tomatoes add a bright, sweet note.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.