263 recipes. Page 5 of 11
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Stale bread soaked in an egg, milk and cream custard turns into something close to a soft pudding, while the pieces poking out on top bake into a crisp golden crust. Cinnamon gives the whole dish a warm, spiced smell. It started as a thrifty way to use up old loaves in England and the American South, and it is still best served warm, with vanilla ice cream or a caramel sauce melting over the top.
The milk dough is left to rise until nearly doubled, so the steamed buns come out soft and moist. Pull one apart and the sweet red bean paste appears in a puff of steam.
Grated bottle gourd is sautéed in ghee, simmered down in milk, and finished with sugar and cardamom until it is thick as jam and holds the trail of a spatula. Only the firm white flesh goes in, with the soft seedy core scooped out, and the gourd is cooked until its water is driven off before any milk is added.
With wild soybean powder and roasted brown rice powder in it, this tastes like a thick version of misutgaru, Korea's roasted grain drink. The banana spends just ten minutes in the freezer first, and that alone gives it a shake-like body with no other thickener.
Mala sauce, the numbing, chili-hot seasoning of Sichuan cooking, gets wrapped in cream, milk and Parmigiano, so the tingle stays but the burn is gentler. Chicken thigh is browned hard before the mala sauce is stirred in, so the meat picks up the spice before the cream does. Mala sauces differ a lot in saltiness from brand to brand, so the recipe starts with 1 tablespoon and leaves final seasoning until the cream is in. Pasta water, added a little at a time, keeps the cream sauce from splitting, and when it is right the sauce no longer pools in the pan but sits in the spirals of the fusilli.
Behind a thin crumb shell sits hot, creamy bechamel, carrying the salty flavor of finely chopped jamon. With a filling made mostly of butter, flour, and milk, the cured ham, though small in amount, carries the salt and aroma of every bite. In Spanish bars they come out as tapas, two or three to a small plate.
Most of the work happens the night before: bread cubes soak up egg and milk in the refrigerator for eight hours, and the morning only asks for baking. With no sugar, this sits closer to a savory casserole than a bread pudding, with spinach and cheddar carrying the flavor. A crusty baguette or sourdough keeps recognizable pieces after baking, while soft sandwich bread melts into a smoother mass at the same weight. A metal pan also handles the jump from refrigerator to hot oven better than some glass dishes.
Balls of yeast dough are fried bare, with no batter, then brushed with warm honey while still hot and rolled in chopped peanuts. This is a local snack from Tongyeong. Swapping the honey for rice syrup softens the sweetness and brings it closer to traditional Korean confections.
Misugaru, a roasted multigrain powder, is whisked smooth into milk, folded with whipped cream and frozen, and at a full 100g it gives the ice cream a heavy, nutty grain flavor. The freezer does not do all the work: the surface has to be scraped with a fork once an hour, three times, to break up the ice crystals, which makes this one for a day spent at home. Black bean misugaru makes it nuttier still.
Sliced ginger simmers in water for ten minutes and is strained out before the milk goes in. Because the ginger never sits in the milk, there are no fibers to catch on the tongue, and its heat comes through as warmth rather than a sting. Honey is added off the heat, with a dusting of cinnamon on top.
Japanese-style cream pasta uses mentaiko, salted pollock roe, in two ways: two thirds melts into the butter and cream sauce, and the rest goes on top raw with crumbled roasted seaweed. A teaspoon of lemon juice at the end lightens the cream. The roe is stirred in with the burner off or barely on. Over strong heat it turns fishy.
Thin slices of potato soak up garlic-scented cream during a long, gentle bake at 170 degrees until they are almost melting, while the Gruyere on top turns golden. The layers need a short rest to set before cutting, as they slide apart when sliced straight from the oven.
With butter at half the weight of the flour plus three eggs, this loaf bakes up yellow inside, with a soft crumb that pulls apart in strands. The crust turns a deep golden brown, and the bread needs to cool completely before slicing or the tender crumb squashes under the knife.
Butter dough that rises twice before it is twisted and fried gives a doughnut that stretches and chews when you bite it. Roll it in sugar the moment it leaves the oil, while it is hot enough for the sugar to stick.
Drops of omija liquid hit freezer-cold oil and set at once into tiny frozen beads, each one carrying the tart-sweet taste of schisandra berry syrup. Half the juice stays a clear red, while the other half gets milk and yogurt powder for an opaque pink, so the bowl holds two colors and two flavors. A quick rinse in cold water after straining takes away the oily film that would otherwise coat the tongue.
Roasted sweet potato is much sweeter than boiled, which is why 220g of it goes into this latte. It is blended with half the milk first to get rid of the fibers, then warmed in a pot with the rest, and the bottom catches quickly unless the spatula keeps scraping.
Myeongran lemon cream fettuccine wraps wide pasta ribbons in a sauce made from salted pollock roe, heavy cream, butter, and lemon zest. The small eggs of the roe are left intact and stirred into the sauce off the heat so they stay soft and burst with briny flavor when bitten rather than turning granular or hard. Garlic bloomed in butter forms the aromatic base, and a mixture of heavy cream with milk tempers the roe's saltiness into a smooth, balanced coating. Using lemon zest rather than juice adds a bright citrus fragrance without diluting the sauce or introducing acidity that would curdle the cream. Parmigiano-Reggiano deepens the savory foundation, and fettuccine's broad, flat surface holds the thick cream more effectively than thinner pasta shapes. The entire dish takes about twenty minutes from start to plate, making it a practical weeknight option that does not sacrifice depth of flavor for speed. The critical technique -- incorporating the roe off the heat -- keeps the texture creamy throughout and prevents the eggs from cooking into tough, unpleasant morsels.
Under a lid of forked mashed potato, chunks of white fish and peas sit in a creamy white sauce, with cheddar browning on the ridges. The fish only spends a few minutes in the sauce before baking, because it keeps cooking in the oven and breaks into flakes if heated too long beforehand. Adding the milk in several splashes, whisking each time, gives a lump-free sauce that just coats the back of a spoon. Potatoes mashed soft enough to spread but not runny will seal the filling right to the edges. A short rest out of the oven helps each spoonful hold fish and potato together.
Sweet rice flour mixed with milk, coconut milk, eggs and melted butter makes a batter thin enough to pour like liquid. A long bake turns the bottom dense and chewy like mochi, with only a thin golden-brown crust on top. The cake comes from Hawaii, and a short reheat crisps that top again.
Water and milk make the base, with gochujang stirred in, and the rice cakes and fish cake simmer in it. Milk tends to split over high heat, so the pot stays at medium-low the whole time, and the mozzarella goes in just before the heat goes off to melt on what is left.
Cream and milk are set softly with sheet gelatin, then topped with a red sauce of omija syrup and lemon juice and a few berries. The sauce goes on only after the panna cotta has fully set, which keeps it from bleeding into the cream and leaves a clean red layer.
Roasted black sesame, ground fine and warmed in milk, gives a nutty, coffee-free latte whose texture depends on the grind. The blender runs only in short bursts, because a long run makes the seeds release oil and clump.
Beef and pork are browned until a dark crust forms on the pan, then red wine lifts that crust into the sauce; most of the depth in this Bologna-style ragu starts there. With tomatoes and milk added, the pot simmers uncovered for at least an hour until meat and vegetables melt into one sauce.
Thick slices of bread soak up a vanilla and cinnamon egg mixture, then brown slowly in butter until golden outside and soft in the middle. Day-old, slightly dry bread absorbs it more evenly, and medium-low heat with no pressing lets the center warm through before the outside darkens.