263 recipes. Page 3 of 11
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Dark brown sugar syrup run down the inside of the glass spreads into tiger stripes as the milk goes in. The syrup boils without stirring and stops once it thickens, because syrup cooked until hard will not blend into the milk. The pearls are not drained straight after boiling but left off the heat with the lid on for five minutes, which makes them chewy right to the center.
Pine nuts and sesame are ground into an ivory broth that is poured over shredded chicken breast and topped with fine strips of cucumber. Milk and the chicken poaching liquid set the thickness, and it is served cold or just warm. The dish comes down from banquets at the Joseon court.
Bacon crisped in butter leaves behind a smoky, salty fat, and the onion and garlic cook in it before any cream arrives. Milk thins the cream until the sauce coats a spoon lightly instead of sitting heavy on the pasta. A hard boil reduces it too far and can split it, while a gentle simmer at the edges keeps it smooth. Parmesan melts in after the heat is off, and either penne or spaghetti works.
Cubes of chicken breast, mushrooms and bell pepper finish together in a mild, creamy sauce made from milk and chicken stock. The chicken is seared only until opaque and pulled out early, then completes its cooking in the sauce, which keeps the breast meat moist.
Soft, cakey rounds get vanilla icing on one half and chocolate on the other, spread on the flat underside that touched the pan so the dividing line stays straight. Any warmth left in the cookies makes the two colors run together.
The rice is ground only coarsely and cooked in water first, and the porridge keeps a little more texture than a smooth gruel. Milk goes in two or three additions, and only after the rice starch has thickened the pot, or it may split. Topped with pine nuts and a pinch of cinnamon, this milk porridge appears in Joseon-era court records.
Chicken hearts are springy to bite and taste nuttier the longer you chew. Trimming off the vessels and soaking them in milk takes care of the organ smell. Three or four go on each skewer with a soy and gochujang glaze, and they come off the heat as soon as the cut center turns from pink to grey, before they toughen.
In Europe it is common to have churros dipped in chocolate sauce for breakfast. Here the sauce is dark chocolate and milk in equal amounts, melted over a double boiler until it coats a spoon. Out of the oil, the star-shaped ridges split and crisp, while escaping steam leaves the center a little hollow and chewy.
Chamoe, the small yellow Korean melon, is blended with plain yogurt and milk into a cool, slightly tangy yellow smoothie. The seeds and the watery flesh around them are scraped out first, and the ice goes in only at the end, after the flavor is set, to keep the drink from thinning.
With no potatoes or flour, this stew is thinner than a chowder, and the oysters taste clearly of themselves against the milk and cream. Their strained liquor goes into the pot too, carrying the briny flavor through the broth. A curled edge is not enough to call them done. They stay on the heat until opaque all the way through, and butter melted in off the heat finishes the bowl.
This tomato-free lasagna gets its nutty, toasty depth from ground perilla seeds (deulkkae) stirred into the white sauce, and that flavor pairs with the earthy browned mushrooms. Button and oyster mushrooms are browned in batches so they taste roasted rather than steamed. Mozzarella binds the layers and Parmigiano browns the top, and a short rest after baking lets the slices hold their shape.
Crisp fried chicken thigh and a warm waffle share the plate, tied together with maple syrup so salty and sweet land in the same bite. Because the waffles are cooked first and held in a low oven, the chicken can go straight from the oil to the table.
Cocoa sponge is layered with cherry compote and whipped cream, then coated thinly in cream and topped with grated dark chocolate. There is no butter in the sponge; it rises only on eggs and sugar whipped to about three times their volume.
Small cubes of raw potato are pressed onto the batter before frying, which leaves the surface knobbly. Those cubes have to cook through in the oil, so the heat stays at medium-low and the hotdog keeps rolling slowly. Inside, mozzarella sits beside the sausage and pulls into long strings when you break it open.
More than twenty thin crepes, each with a layer of cream, stack into a cake whose cut face shows fine, tight stripes. It needs only a frying pan, no oven, and it tastes of egg, butter and dairy more than the sugar and flour of a sponge. Press a fork in and the layers slide gently apart.
Cooked chestnuts make this cold shake thick enough to eat with a spoon, and dried jujubes give it a dense, fruity sweetness. Straight from the bag the jujubes do not break down well, so they soak in warm milk for about ten minutes until soft before going into the blender.
Unlike boiled potato gnocchi, these are rounds cut from semolina cooked in milk, chilled flat and baked under butter and cheese. The tops go golden and crisp under the grill. The one real hazard is impatience: cut before the slab has fully set and the rounds tear with ragged edges.
Despite the name, no chicken goes into it: thin, tenderized beef cube steak gets a flour, egg and flour coating and is fried in a deep pan. Without breadcrumbs, the crust forms craggy little ridges, and a peppery milk gravy goes alongside. Thick grilling steaks stay tough while the crust finishes, so the cut matters as much as the frying. Milk gravy stiffens as it stands, and when judged warm it should spread across the plate rather than sit in a mound.
Black rice flour tints these muffins grey-purple inside, and toasted black sesame seeds, left whole, are scattered all through the crumb, popping as you chew.
Crisp waffles are spread on one half with strawberry jam and whipped cream, then folded over to eat by hand. Each one is filled and served right away, before the warm waffle softens the whipped cream.
Pastry chef Dominique Ansel introduced the cronut in New York in 2013, and Time named it one of the best inventions of that year. Croissant dough is cut into rings and deep-fried, so it tears apart in buttery layers inside a light doughnut crust. The original is filled with cream and glazed; this one is simply rolled in sugar while warm.
Equal parts instant coffee, sugar and hot water are whipped into a caramel-colored foam that sits thickly on iced milk. The mixture is ready once it has gone from dark brown to pale and glossy and holds a peak; if it is still runny, the fix is another minute of whipping, not more water or sugar. Cocoa powder is dusted over the top, and the layers get stirred together just before drinking.
Sweet corn sautéed in butter takes the edge off the gochujang, so the cream sauce leans sweet and mellow rather than fiery. Gochujang and cheese already carry salt, so any extra salt waits until the sauce has been tasted. Cavatappi, the corkscrew pasta, traps corn kernels in its coils, and the noodles and corn end up in the same bite.
Chicken tenderloins have a fine grain, so a short 4 to 5 minute fry in 170 degree oil leaves them juicy instead of dry. The coating goes on in three layers: flour, egg beaten with milk, then breadcrumbs pressed firmly. Milk thins the egg so it coats smoothly and the crumbs grip evenly. They are at their best straight from the paper towel, while the crust still crackles.