779 recipes. Page 18 of 33
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Well-fermented kimchi gives this glass noodle stir-fry a sour, spicy edge that plain japchae lacks. Squeeze the kimchi hard: leftover juice turns to water in the pan, swelling the noodles and diluting the seasoning. Pork goes in first so its fat flavors the kimchi and onion, and sesame oil is stirred in off the heat to keep its aroma.
Despite the name, this Neapolitan ragu has nothing to do with Genoese basil pesto, and it contains no tomato. One story credits cooks or merchants from Genoa for the name. A large amount of onion cooks down with beef chuck for at least 90 minutes until it nearly dissolves into the sauce, with white wine adding acidity. Even on low heat the onion likes to catch on the bottom of the pot and needs a stir now and then. The beef is then pulled into strands, and ziti hold the thick, sweet onion sauce well under a generous grating of Parmigiano.
Served over rice with orange slices on the side, this Brazilian black bean and pork stew gets its smoky depth from thick-cut smoked sausage. The orange's acidity cuts through the richness of the pork shoulder, and cutting the sausage thick keeps some bite through the long simmer.
These slim, finger-length Filipino pork spring rolls turn up at birthday parties, holiday tables, and town fiestas. They fry twice, first in lower heat and then in hotter oil, and that second round keeps them crisp long after they cool. Whole trays can be fried before a party and stacked up to wait.
Chicken thigh glazed in gochujang goes over rice, with mayonnaise piped across it in zigzags. Thigh stays moist through the glazing where breast would dry out.
Thick 1 cm half-moons of eggplant get a seared face before they are turned, so the pieces hold their shape and only the centers go soft, unlike limp versions of this banchan. Stirring too early stops the browning, and stirring too long makes the slices collapse.
A whole chicken takes the place of beef bones in this gomtang, and 20 g of ginger leaves a peppery edge on the clear, pale-yellow broth. Push the ginger much past that and it starts to taste bitter.
Well-aged kimchi brings a sharp sourness that plays against the oily white flesh of hairtail, so this fish stew tastes more tangy and spicy than fishy. A five-minute soak in lightly salted water, followed by a rinse, takes much of the strong smell out of the fish.
The eggplant is sauteed in oil for a few minutes before the sauce goes in. Dropped straight into the liquid, it would release water and thin the seasoning. Any braising liquid left over can go into bibimbap.
Thin-sliced pork belly fried until golden renders the fat that everything else cooks in. Onion, scallion and kimchi go into that fat, and the kimchi keeps frying until its juice has nearly gone, concentrating flavor and keeping the noodles from turning soggy. Older, more fermented kimchi gives a deeper sour note to the finished udon.
Some of the crisped guanciale is held back from the tomato sauce and scattered over the bucatini with pecorino at the end, so the plate has two textures: pork softened in the sauce and crunchy pieces on top. The clear fat it renders over medium-low heat is what the tomatoes cook in. Cutting the guanciale into thick batons keeps it from drying out.
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.
Fried dumplings of mashed potato and paneer, a fresh Indian cheese, sit in a tomato and cream gravy as the vegetarian centerpiece of North Indian festive meals. Ground cashews give the sauce a nutty density that cream alone would not, and garam masala brings warmth without real chili heat.
The mackerel has its pin bones pulled before grilling, so you can break it up with a spoon and stir it straight into the rice and onion soy sauce. A little minced ginger in the sauce keeps the oily fish tasting clean.
Eggplant in summer drinks oil readily. Here the cut pieces are salted briefly and patted dry, which cuts down how much they soak up, then stir-fried with pork in a salty soy and oyster sauce.
Gochujang, chili flakes and soy sauce dissolve into beef bone broth, turning the pot red and heavy. Napa cabbage, onion and oyster mushrooms line the bottom with the intestine and tripe piled on top, and as the vegetables soften underneath they sweeten the broth.
The broth is reduced until there is just enough to mix into rice or spoon onto a lettuce wrap. With so little liquid, it is hard to fix once it turns salty, which is why only 80 percent of the doenjang goes in at first and the rest is used to adjust at the end. While the pastes fry for 30 seconds, keep the heat low and keep stirring.
Giving the potatoes a 5-minute head start in plain water lines up their timing with the beltfish, and the starch they release thickens the sauce. Since beltfish breaks apart if handled often, the broth is ladled over rather than the pieces moved, and the reduced sauce is spooned onto rice with the fish.
Thick hand-cut wheat noodles sit in the bowl first, and a stew-like gravy of beef chuck, potato, daikon, bell pepper, and tomato gets ladled over the top. This is the Uzbek kesma style: a firm dough rolled thin and cut with a knife rather than pulled by hand. If the dough keeps shrinking back as it is rolled, the gluten is still tight, and another 10 minutes of rest under a cover fixes it. Cumin seed and ground coriander give the tomato-rich gravy its Central Asian warmth. Because noodles and gravy meet only in the bowl, the chewy strands never soak up the sauce and go soft.
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.
Deeply browned chuck and the dark bits it leaves in the pot, lifted with red wine, form the backbone of this French braise. A thin dusting of flour rather than a heavy paste helps the surface brown instead of steam. Browning in batches matters too: a crowded pot steams the meat instead of searing it. Potatoes join late, after the beef has had its long simmer, and soften without falling apart. Like most braises, it improves when reheated the next day.
Once the coconut milk and mango chutney go in, this shrimp curry simmers for only five to seven minutes, not long enough for the shrimp to toughen. Lime juice and cilantro go on top, with rice or naan alongside.
Thin-sliced beef and onion simmer briefly in soy sauce, mirin, sugar and ginger and go over rice with their broth, and the ginger leaves a sharp edge at the end of all that sweetness.
Salt is the only seasoning. The heat goes off when a strand of potato bends without snapping, which leaves a little crunch in the middle.