263 recipes. Page 2 of 11
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Whisking black sesame paste (heukimja) into cream turns the sauce a dusky gray and gives it a heavy, toasty richness close to nut butter. Crisp bacon breaks up that richness with salt and smoke, and the wide rigatoni tubes fill with sauce so each piece tastes of sesame inside and out.
Browned pork sausages sit on buttery mashed potatoes under an onion gravy, a fixture of British pub menus and home kitchens alike. The gravy's sweetness comes from onions cooked slowly over low heat until golden, without letting them burn, in the fat left from the sausages.
Diced apple is scattered over the brown sugar and cinnamon filling before the dough is rolled, so the baked swirls are studded with soft, juicy bits of fruit. The rolls bake pressed together in the pan, and their sides tear apart tender when you pull one off.
Instead of stirring the pollock roe into the eggs, this version lays it in a single line before rolling, so each slice shows an orange stripe in the middle of the yellow. Bite in and the roe pops with salty little beads against the soft egg. Roe varies in saltiness, so there is no added salt, and low heat keeps the omelette from cracking.
Finely ground toasted sesame and a splash of milk turn plain rice porridge creamy and nutty, and a spoonful of honey on each bowl leaves a gentle sweetness at the end. The seeds are ground very fine in a mortar or blender, since coarse bits make the porridge gritty. Because the rice soaks for 30 minutes first, this is not a last-minute porridge. Once the milk is added, the bottom catches easily and needs steady stirring.
Cocoa turns the batter dark brown in the mold, and a chocolate custard sits inside. Since the shell is dark from the start, its color says little about whether it is done. A skewer poked into the shell, away from the custard, settles it: no raw batter means it is ready.
Caramel poured into the mold sets hard, then melts again as the flan bakes and chills, so when it is turned out an amber sauce runs down over the custard. The sugar is taken past gold to deep amber, which gives that sauce a slight bitterness. The custard itself bakes slowly at 150°C, set in a pan of hot water.
Misutgaru, a Korean powder of roasted mixed grains, is blended with ripe banana, so the sweetness of the fruit sits on top of a toasty, grainy base. A spoonful of peanut butter makes it nuttier, and blending in ice leaves it thick and cold.
A white, milk-based chowder with small cubes of potato and pieces of clam in every spoonful. Celery, softened with the onion, adds a faint bitterness that keeps the milk from being the only thing you taste.
Cajun seasoning, a Louisiana Creole blend of paprika, cayenne, oregano, thyme, and garlic and onion powders, gives this cream pasta a smoky, moderate heat. Half of it coats the shrimp and the other half seasons the sauce, spreading the spice evenly. The butter and spiced fat left after searing the shrimp become the base for the onion, garlic, and bell pepper, and a mix of cream and milk keeps the sauce lighter than cream alone. The shrimp leave the pan as soon as they turn pink and only return on top at the end, which keeps them snappy.
Ready-made biscuits get a heavy ladle of white milk gravy with ground pork in it. Plenty of black pepper goes into the gravy, and that peppery bite is what makes it taste Southern.
Bite in and a whole cooked chestnut sits firm inside smooth chestnut paste. The paste is boiled chestnuts warmed with milk, light brown sugar and butter and then blended, and it goes between two squares of puff pastry along with the whole nut.
One chip dragged to the bottom of the dish should pick up refried beans, cream cheese, guacamole, salsa, cheddar, olives and scallions at once. Draining the salsa for 10 minutes keeps its juice from bleeding into the layers, and spreading each layer in small dollops avoids dragging up the one underneath.
Mozzarella goes over rice cooked with butter-sautéed corn, the lid goes back on, and the heat of resting melts it so it stretches in long strands when you lift the paddle. A little milk in the cooking liquid makes the rice soft and creamy, and the corn kernels pop as you bite.
A skewered sausage gets a log of chilled cream cheese pressed alongside, then batter and breadcrumbs before frying. The batter has to cover the cheese right to the ends, and frozen cream cheese runs even less. Under the crumb shell, the cheese melts and comes through with the sausage in each bite.
Ladyfingers stand upright around the inside of the mold, sugared side out, so the inner faces soak up moisture from the Bavarian cream while the outside stays dry. Unmolded, the dessert is a neat cylinder of pale biscuit around smooth, ivory vanilla mousse.
A few salt-pickled cherry blossoms floated on top leave a faint saltiness and a floral note at the end of this sweet milk tea. The blossoms soak in cold water for only five minutes to lose some salt; any longer and the scent goes too. Cream and vanilla bean paste added to the milk make it heavier than an everyday milk tea.
Smoked haddock warmed in milk with a bay leaf flavors the whole pot, and that infused milk becomes the base of this soup named after the village of Cullen in northeast Scotland. There is no salt in the ingredient list because smoked fish brings its own, and how much varies by product. Fully cooked potato, not cream or flour, thickens it.
Thin-sliced beef brisket, chadol in Korean, browns at the edges in its own fat in a dry, very hot pan, and that fat is poured off so the sauce tastes mainly of cream and milk. Perilla leaves, a fragrant herb common in Korean cooking, are folded in only once the burner is off, and their herbal note lightens the cream and the fatty beef.
Swiss chard leaves wrap around a sticky dough of flour, egg, smoked bacon, and parsley, and the little rolls poach in beef broth enriched with milk and cream. Trimming away the thick part of each stem lets the leaf fold neatly around the filling, and a leaf that is still stiff softens with a brief dip in boiling water. Chopping the bacon and parsley very fine spreads their flavor through every bite. The broth stays at a quiet simmer, because hard bubbling can unfold or tear the chard wrappers. Grated Gruyere over the finished rolls adds a nutty, salty finish.
In New Orleans the beignet is a doughnut with no hole: yeast dough cut into squares and fried. Milk, egg and butter let it puff up soft and bready in the oil, and the heap of powdered sugar shaken on straight away melts a little into the warm surface and clings.
Ketchup rice, fried in butter with ham, vegetables and peas, is folded inside an egg still moist in the middle, using the curve of the pan. Cut into, the half-set egg runs over the rice, and the peas show up as flecks of green.
The sweetness here comes from onion cooked slowly in butter, not from sugar, and cream and milk go in after it for the rice cakes to simmer in. With no gochujang or chili flakes at all, it tastes closer to a cream pasta than to red tteokbokki, and the parmesan stirred in at the end does the salting. The sauce thickens quickly as it cools.
A fully baked crust gets a chocolate custard cooked in a saucepan, and the pie then sets in the fridge for at least four hours instead of going back in the oven. The custard keeps bubbling for a full minute after it boils so the cornstarch cooks through; stop early and the slices slump.