263 recipes. Page 4 of 11
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Each piece stands cut side up in a muffin tin, so a dark spiral of black sesame shows across the top. There is no croissant-style lamination: an enriched yeast dough kneaded with butter is spread with sesame paste and honey, rolled up and sliced.
Baked in a chrysanthemum-shaped mold, the shell comes out with raised petal ridges. It is a winter street snack like bungeoppang, but milk, egg and butter in the batter make it taste more of bread, with a smaller share of red bean paste. Vendors now also fill them with custard cream, chocolate or sweet potato paste.
Honey in the batter keeps these small Japanese pancakes soft and pliable for hours after they cool, and their mild sweetness leaves the red bean paste in charge. Only one side touches the pan, so each round has an evenly browned face and a smooth, pale back.
Dalgona, the Korean honeycomb candy made by puffing melted sugar with baking soda, gets crushed and dissolved into cold milk for a caramel-flavored drink. The baking soda needs only a few seconds of fast stirring; keep going and the bubbles collapse, leaving the candy dense instead of light and brittle.
Gochujang stirred into cream and milk, with no tomato involved, makes an orange sauce where the heat arrives slowly behind the cream. Brands of gochujang differ in saltiness, so start small and taste before adding more.
With hot meat chili underneath and cheese sauce poured over it, every fry picks up both spice and creaminess. Chopped jalapeno adds a sharp, fresh heat that cuts the richness.
A generous amount of black sesame paste bakes the loaf a deep grey-brown, and while it is in the oven the kitchen smells of toasting sesame. Only a little baking powder goes in, so it rises modestly and the crumb stays tight. The sesame flavor deepens if you wait until the next day to eat it.
Egg mixed with finely minced carrot, garlic chives and onion is poured in several rounds and rolled up, then cut into bite-size pieces for skewers, each face showing a vegetable-flecked spiral. Coarse vegetables thicken the layers and the roll loses its shape, which is why they are chopped as fine as possible.
On Paris streets, crepe sellers spread the batter across wide round griddles, fill it, and hand it over folded into a paper-wrapped triangle to eat while walking. The crepe itself tastes of little more than butter and egg. Nutella and strawberries suit it as well as Gruyere and ham. The batter needs at least an hour in the fridge but keeps for up to two days; mix it the night before and the morning only needs a hot pan.
Kabocha steamed in its skin and blended smooth turns milk into a thick, golden latte with a hint of cinnamon. Any graininess in the purée separates from the milk and lingers on the tongue, so it is blended until no specks remain. Lightly whipped cream is spooned on top just before serving.
A roux-and-milk cheddar sauce made on the stovetop, with the macaroni stirred straight in, keeps this loose and creamy rather than baked and set. Well-fermented kimchi brings sourness and heat, crisped bacon adds salt, and together they cut through the weight of the cheese. The kimchi is fried with the bacon first so its moisture cooks off before it meets the sauce.
Soft mashed potato gets flecks of cabbage, blanched for just 3 minutes so it keeps a little crunch, and the mild bite of scallion. In Ireland it was traditionally eaten at Halloween, sometimes with a coin hidden inside for luck.
Brown sugar and cinnamon are scattered over buttered dough before it is rolled, and in the oven the sugar melts with the butter into a dark, sticky layer along every turn. The top gets softened cream cheese instead of a sugar glaze, spread after the rolls have cooled for about five minutes so it softens and spreads easily over the warm surface.
Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking. You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.
A spoon slips cleanly through this black sesame pudding. The sesame powder is whisked into warm milk and cream and set with gelatin, and the milk comes off the heat as soon as small bubbles appear at the edge. If it boils, the milk fat separates and the smoothness is gone.
Deodeok root is blanched, blended smooth with milk and warmed, then sweetened with honey and condensed milk. The quick blanch takes the harsh edge off the root, and any tough core comes out before blending. If the root still tastes too strong once the milk is hot, another thirty seconds of stirring over the heat mellows it.
Cubes of firm tofu, browned at the edges, do the job meat usually does, while kimchi squeezed of its juice lends a sour, spicy note to a Parmigiano cream sauce. Left mostly unturned while it fries, the tofu colors at the corners without breaking apart. Bow-tie farfalle holds pockets of sauce in its pinched centers.
A rich beef filling below and soft mashed potato on top make the contrast in this British home bake. Tomato paste, Worcestershire sauce, and beef stock give the meat a deep savory base, while carrots and peas add sweetness and color. The fork ridges dragged across the potato brown in the oven and turn into crisp little edges.
Despite the name, there is no pastry anywhere. It is a round sponge split in half, filled with a thick layer of custard and covered with dark chocolate glaze. Most of the time it takes goes into chilling the sponge and the custard separately.
Thin batter baked in a walnut-shaped mold wraps around sweet red bean paste and a toasted walnut half, leaving a lightly browned shell and a moist center. Toasting the walnuts at 160 degrees Celsius for 5 minutes beforehand gives the finished cakes a noticeably stronger nutty aroma. The snack began as a specialty of Cheonan in South Chungcheong Province and is now sold at highway rest stops and traditional markets across Korea.
Spoonfuls of meringue poached in milk float like islands on cold crème anglaise, with thin threads of caramel across the top. Each side of the meringue gets only a minute, setting the outside while the inside stays airy, a clear contrast with the smooth custard underneath. Whipped whites deflate if they wait, which is why the custard comes first and goes into the fridge.
Ground perilla seed (deulkkae, a nutty Korean seed) whisked into hot milk makes a latte with a deep, toasty aroma. Even sifted, the finest particles settle to the bottom of the cup, so give it a stir right before drinking. A light dusting of cinnamon goes on top.
Grainy mac and cheese usually comes down to two things: flour lumps that never dissolved and cheese that split into grease from too much heat. Adding the milk in three parts prevents the first, and melting the cheddar over very low heat prevents the second. The macaroni comes out of the water underdone and finishes cooking in the sauce. If baking, the dish stays in the oven only until the top browns, which keeps the inside creamy.
Bechamel spread thickly over a ham and Gruyere sandwich, then covered with more cheese, bakes in the oven and puffs golden under the broiler. Dijon mustard inside adds a sharp bite that cuts through the salty ham and rich cheese. Only half of the Gruyere is tucked inside during assembly, with the rest saved for the top. Add a fried egg on top and this Paris cafe classic becomes a croque madame.