68 recipes. Page 3 of 3
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A dressing of mayonnaise and plain yogurt with parmesan stirred in gives the familiar Caesar creaminess with less weight, and stir-fried kimchi and seared tofu pull the salad toward Korea. Bread croutons, golden tofu cubes and crisp romaine each bring a different texture, which lasts only if the toppings are added right before eating.
In Lithuania, rye bread gets cut into sticks, fried, and tossed while hot with raw garlic and salt, then served under a warm sauce of melted gouda and mayonnaise. Firm, dense rye holds up in the oil where soft white bread would not, and cutting every stick 1.5 to 2cm thick means no thin pieces burn before the rest are done. The garlic stays out of the frying oil because it would scorch and turn bitter. When frying in several batches, divide the garlic and salt ahead so each batch is tossed while still hot. The bread is not meant to soak up all the oil, so whatever is left in the pan stays there. Make the cheese sauce last; it sets as it cools.
The flying fish roe stays in the fridge until the moment of rolling; once it warms up, the skins slacken and the eggs stop popping. Inside there is only a thin line of mayonnaise and cucumber, and a little more roe goes on the cut faces.
Crisp blanched lotus root and chunky crab sit together in a yuja mayonnaise, two textures that stay distinct when each is handled gently. Yuja marmalade, made from a fragrant Korean citron, brings sweetness and a floral citrus note that lighten the mayonnaise, and a little lemon juice sharpens it further. Thin red onion spends a moment in cold water first so its bite does not drown out the yuja. The salad is piled onto baby greens and served cold.
Cold, lightly dressed lobster goes into a warm bun just toasted in butter, and the contrast in temperature is the whole point. Mayonnaise and lemon juice should only film the chunks, while diced celery adds crunch. Chopping the meat too fine or stirring hard turns it into a paste and loses the visible grain of the lobster.
Spam with a thin soy-and-sugar glaze and big, soft curds of egg go over rice, finished with mayonnaise and shredded roasted seaweed. The cubes brown best spread out and left untouched, and those crisp edges are what set them apart from the soft egg.
Thin pan-crisped potato, salty pollock-roe dressing, and the sea flavor of crumbled laver all land on one plate. Myeongran, salted pollock roe, is scraped from its membrane and loosened with Greek yogurt and mayonnaise, which tame its saltiness into a creamy dressing.
The heat is added after frying: hot oil mixed with cayenne and brown sugar gets brushed over the crisp chicken thigh, leaving a red, fiery coat on the crust. A 30-minute buttermilk soak keeps the thigh meat juicy under that crunch.
Tuna, rice, chopped pickled radish and cucumber are bound with gochujang mayonnaise and packed tight into seasoned tofu pouches, the kind used for inari sushi. More gochujang makes it hotter; more mayonnaise makes the filling softer.
Left with small lumps on purpose, the potato reads less like smooth mash and more like a chunky salad, with flakes of tuna tucked between pieces you can bite. A short salting first keeps the finely chopped cucumber, carrot and onion crunchy and stops them leaking water into the mayonnaise later. Whole-grain mustard adds a sharper edge and a few popping seeds, and the bowl is served cold from the fridge.
Somewhere between a burger and a grilled cheese, a patty melt puts a thin beef patty, deeply caramelized onion and cheddar between slices of sandwich bread griddled until crisp. Three heat levels do three jobs: low heat for at least 20 minutes sweetens the onion, medium-high heat browns the thin patty, and medium-low heat crisps the bread while the cheese melts.
Stir-fried kimchi is mixed into the tuna mayo, so each bite starts rich and creamy and finishes sour and bright. A layer of perilla leaves between the rice and the filling shows up as a green ring when the roll is sliced.
Crisp apple cubes, thin celery, juicy grapes and lightly toasted walnuts are held together by a light mayonnaise dressing. With only a few teaspoons of mayonnaise and a little sugar and lemon, the dressing should coat thinly, and pressing on the fruit releases juice that turns it runny. The walnuts are warmed in a dry pan over low heat until fragrant, then cooled completely so they match the temperature of everything else. Tossing the apple with lemon juice right after cutting keeps it from browning, and that same juice ends up in the dressing. Swapping half the mayonnaise for Greek yogurt makes a lighter version.
Salty corned beef, tangy sauerkraut, and Swiss cheese are stacked on rye, then griddled in a pan with butter on the outside of the bread. A thin layer of mayonnaise spread to the edges of the inner slices helps keep the filling in place, and setting some cheese directly against the bread lets it melt first and glue the layers together. Medium-low heat gives the cheese in the middle time to melt before the rye darkens.
Cutting each seaweed sheet in half makes rolls small enough to fit tuna mayo, pickled radish, carrot and spinach into a single bite. With only half a sheet to close around everything, the rice is spread thin and the fillings kept in a narrow line down the middle.
Iceberg lettuce is cut into quarters with the core left on, so each wedge stays cold, firm and whole while blue cheese dressing runs down between the layers. Because the leaves are never separated, water trapped between them and in the cut face is what thins the dressing. Only part of the blue cheese is mashed into the sour cream base, leaving small lumps; the rest is scattered on top with crisp bacon, tomatoes and chives. If the blue cheese tastes too strong, part of it can be replaced with Parmesan without changing the method. Assemble it right before serving, as dressed lettuce softens fast.
Fried shrimp tucked into a split, lightly warmed baguette, with a quick remoulade of chopped pickles and mayonnaise to cut the richness, make up this New Orleans sandwich. The sandwich is built and eaten right away, since covering fried shrimp traps steam and softens the crust.
Two thin patties stacked with melting American cheese give each bite more dark crust than one thick burger would. The beef, 20 percent fat, is shaped into loose cold balls and smashed flat on a very hot cast-iron skillet, once and only at the start. Pressing again after the meat starts cooking squeezes out juice and leaves the crust patchy. A thin-edged metal spatula wider than the patty scrapes under that crust at the flip, so it lifts with the meat instead of staying stuck to the pan. A tangy mix of mayo, ketchup, and yellow mustard plus pickles cuts the richness, and butter-toasted brioche buns hold it all together.
Buttered bread crisps in the pan while cheddar melts over a cool, creamy tuna salad inside. Most failures start with wet tuna: any moisture left in it soaks the bread from the inside and keeps it from crisping. Finely diced celery adds crunch against the soft filling. Medium-low heat and a little patience work better than high heat, which browns the outside before the cheese has melted.
Chilled, thinly sliced veal disappears under a cold sauce of tuna, capers, and anchovy blended smooth with mayonnaise and lemon. The meat is gently cooked in white wine over a bed of onion, then cooled completely so it slices thin without tearing. That cooking liquid is saved to loosen the sauce until it flows slowly off a spoon. Capers and anchovy bring the salt and acidity that the mild veal lacks, and a few extra capers are scattered on top before it is served cold.