278 recipes. Page 1 of 12
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With canned chickpeas there is no soaking or boiling, and the only real wait is for the steamed beets to cool completely. Blended with chickpeas and tahini, they turn the hummus deep pink and add sweetness to the nutty, lemony base of classic hummus, with its garlic and cumin.
The batch makes 12 small half-moon pastries, each one sized for a single hand. The filling is ground beef cooked with onion and sweet pepper and seasoned with tomato paste and cumin. Spooning off the leftover fat and letting the filling cool completely keeps the inside of the baked pastry from turning greasy or weak.
Roasting broccoli coated in doenjang and gochujang at 200°C browns the floret edges and deepens the savory paste. A one-minute blanch leaves the stems bright green and still firm going into the oven, where the high heat finishes them.
All of the red comes from beet. It is pureed and stirred into the toasted rice, so every grain takes on a deep color. The rice goes into the pan unwashed to keep its surface starch.
This juice lives or dies by the tomatoes. Underripe ones give little but sourness, so let them ripen at room temperature rather than in the fridge. The basil goes in right before blending, and the juice is seasoned with salt and pepper, so it drinks savory rather than sweet.
Each side of the tuna gets only 20 to 30 seconds. In a pan hot enough to send up a wisp of smoke, that is long enough for a dark brown crust, and when sliced the center is a vivid, nearly raw pink. A gray cross-section means it stayed on too long.
Almonds, garlic and soaked white bread are blended smooth, then olive oil is drizzled in as a thin stream until the soup turns white and creamy. Raw garlic gives it a sharp bite. It chills for at least an hour and is topped with green grapes or sliced almonds.
Beans, corn and squash, the three sister crops, share one pot here and are eaten with a spoon, broth and all. The recipe follows the stew chef Loretta Barrett Oden shared on PBS, using fully cooked canned beans and leaving out the dumplings that came with it. Unlike succotash, which is cooked down in a skillet, this one keeps plenty of tomato broth, and the corn and squash go in last so the kernels stay whole and the squash holds its shape.
Whole eggplants roasted in the oven, rather than charred over an open flame, give this Turkish dish a silky, mild puree instead of a smoky one. The flesh is mashed into a butter-and-flour béchamel with aged cheddar and a pinch of nutmeg, then topped with lamb leg braised in tomato and Turkish red pepper paste.
With a base of tomato, garlic, onion and olive oil and a finish of grated Parmesan, this lands somewhere between a light tomato pasta and Korean knife-cut noodle soup. There is no anchovy stock or soy sauce, which leaves the tart tomato flavor in charge. That also means the tomatoes have to be crushed and cooked down until thick before any water is added, or the broth tastes flat. The garlic stays pale, cooked gently only until the onion turns translucent. Added once the noodles are nearly done and seasoned with just a pinch of salt, the shrimp stay tender and the broth does not turn salty.
Aglio e olio means garlic and oil, and the Neapolitan dish asks for little beyond that: sliced garlic, chili flakes, olive oil, and spaghetti. With so few ingredients, the result rests on how the garlic cooks. Over low heat it should reach a pale gold in 3 to 4 minutes, and a few seconds past that the oil turns bitter. Starchy pasta water, added in portions and shaken hard with the oil, turns into a cloudy emulsion that clings to every strand. The traditional version uses no cheese and no cream.
Chewy abalone, slippery sea mustard, and crisp cucumber with red cabbage give this cold salad three textures in every forkful. The whole dish hinges on a blanch of about 40 seconds followed by ice water, because abalone toughens quickly with heat. The dressing of lemon juice, plum syrup, and soup soy sauce stays light, supporting the shellfish's natural brininess instead of masking it. Serve it chilled as a summer starter or ahead of grilled dishes.
Small beef meatballs are browned only on the outside, then finish cooking in an onion and tomato sauce with a little paprika. The sauce tastes fuller after a day, so it can be made ahead and served with bread or rice.
Imam bayildi is not served warm; it waits in the fridge until fully chilled. This Turkish dish is eggplant peeled in stripes, filled with browned onion and tomato, and braised gently in olive oil, and on a cold plate nothing hides the taste of that oil. That is why the recipe asks for a good extra virgin olive oil.
Unlike a flat pizza, the tomato sauce stays outside here, served on the side for dipping. Inside the folded half-moon, soft ricotta, stretchy mozzarella, ham, and basil melt together into one hot filling. Brushing the top with olive oil before baking gives the crust a glossy, golden finish.
A warm side to spoon next to a steak: chopped spinach bound in a thick sauce of cream cheese and cream. Once wilted, the spinach is pressed hard in a sieve before it meets the sauce.
Ground perilla seed goes in with the Parmesan at the end of this mushroom risotto, and the first spoonful smells nutty in a way anyone who knows Korean perilla noodle soup will recognize. There's no cream; the starch stirred out of the rice is what makes it thick.
Chicken thigh charred over high heat and cold cucumber yogurt go into a warm pita together. Hot meat against cold sauce in the same bite is the whole point of the wrap, and it is eaten the moment it is rolled. The cucumber gets a light squeeze before it meets the yogurt, which keeps the sauce from turning thin.
Saffron soaks first in a few spoonfuls of warm fish stock until it turns deep gold, then joins the rest of the stock; that is where the color of the stew is set. The seafood goes in by stages: firm white fish, then the softer pieces and shrimp, and mussels last. In the end, the freshness of the fish decides how it tastes.
The only cooking in this salad is poaching a chicken breast, since soy protein noodles are ready once drained of their packing water and rinsed. The dressing of soy sauce, vinegar and olive oil gets its sweetness from allulose instead of sugar, which keeps it sharp and light. Baby greens go on last and stay perky as long as they are not tossed in early.
All of the heat in this penne comes from the peperoncino, so adjusting that one teaspoon sets the spice level. The chili gets only 10 seconds in the garlic oil before the tomatoes go in; blackened garlic or chili leaves a bitter streak through the sauce. Simmered uncovered for 8 minutes, the tomatoes thicken enough to coat the outside of each tube and fill the hollow. A pinch of sugar rounds off tomatoes that taste too sharp.
Salty salami and olives, mild mozzarella balls, and crunchy bell pepper and cucumber trade places from bite to bite. With only red wine vinegar and olive oil in the dressing, the cured meat and olives carry most of the seasoning.
A griddled corn cake is split into a pocket, still joined along one edge, and stuffed with shredded chicken bound by mashed avocado and mayonnaise, with a few avocado slices tucked in. The dough uses precooked corn flour made for arepas, not ordinary cornmeal or cornstarch, which absorb water differently and will not hold the same disc. Pressed by hand, a good dough keeps its shape without deep cracks around the edge. A browned crust can hide a sticky center, and covering the discs, sometimes with lower heat at the end, cooks them through. Assembly waits until just before eating, with the creamy filling kept cold until then.
The layers are stacked in the reverse of a usual pizza: mozzarella on the bottom, sausage in the middle, and crushed tomatoes on top. Dough pressed up the sides of a deep cast-iron pan holds it all like a pie crust. Cooking the sausage and onion until the watery bubbling stops keeps that thick base from going soggy. The style dates to Pizzeria Uno in Chicago in 1943.