Recipes
155 recipes — page 3 of 7
Peach Cobbler
Sliced summer peaches baked under spoonfuls of buttermilk biscuit dough, so the fruit bubbles thick at the edges while the topping stays craggy and golden.
Patatas Bravas
Potato cubes parboiled then fried until the shells crackle, served under a smoky sauce of sweet and hot pimenton, tomato and sherry vinegar. The sauce is thickened by reduction, not flour.
Papa a la Huancaina
A Peruvian starter of cold sliced yellow potatoes under a smooth, gently hot sauce of aji amarillo, fresh cheese and evaporated milk thickened with soda crackers, served with egg and olives.
Panzanella
Day-old country bread torn into ripe tomatoes and their salted juices, with red onion softened in vinegar and torn basil. The bread should end up soft in places and chewy in others.
Pancit Bihon with Shrimp
Thin rice noodles stir-fried with shrimp, cabbage and carrot, then finished by letting them drink up a soy-and-broth sauce. Squeezed citrus at the table is what pulls it together.
Palak Paneer
Blanched spinach blended into a smooth green gravy with ginger, green chile and garam masala, then folded around pan-browned paneer. Blanching and shocking the spinach keeps the color bright.
Pajeon Scallion Pancake
A Korean scallion pancake built on whole lengths of scallion in a thin flour-and-cornstarch batter, fried until the edges shatter, with a sharp soy and vinegar dipping sauce.
Paella Valenciana
The inland Valencian original: chicken and rabbit browned in a wide flat pan with flat green beans, butter beans, and saffron, then bomba rice cooked undisturbed until a toasted socarrat forms underneath.
Overnight Oats with Berries
Rolled oats and chia seeds soaked cold in almond milk until they thicken to a soft pudding, then topped with fresh berries. Ten minutes of work the night before, no cooking.
Orange Blossom Semolina Cake
A dense semolina and yogurt cake soaked in cooled orange blossom syrup the moment it leaves the oven, so the crumb stays wet and grainy. Cut into diamonds with an almond in each one.
Orange and Olive Salad
A Moroccan first-course salad of cold orange rounds with salty oil-cured olives and sharp raw onion, dressed with cumin and cinnamon. It comes together in one bowl and no heat.
Onigiri Rice Balls
Hand-formed triangles of salted short-grain rice with a pickled plum center and a strip of nori. They hold at room temperature for hours, which makes them a practical packed lunch.
Nordic Rye Porridge with Berries
Cracked rye simmered with salt until it turns thick and creamy, topped with a tart berry compote cooked in the same pan. Earthier and chewier than oat porridge, and it holds you all morning.
New England Clam Chowder
Chopped clams and diced potato in a milk and cream base built on rendered salt pork, thickened lightly with flour and seasoned with thyme. Canned clams and their juice carry the flavor.
Naan
Soft yogurt-enriched flatbread cooked on a screaming-hot cast iron pan so it blisters and puffs in under two minutes, then brushed with melted butter and cilantro.
Mushroom Risotto
Arborio rice cooked ladle by ladle with a porcini-steeped broth and browned cremini, then beaten with butter and Parmesan off the heat. The finish should spread slowly on the plate, not mound.
Moussaka
Roasted eggplant layered with a beef sauce spiced with cinnamon and oregano, under a thick bechamel enriched with egg yolks and cheese that sets into a custard as it bakes.
Moroccan Carrot Salad with Cumin
Carrot coins simmered just tender, then marinated while still warm in cumin, paprika, garlic, lemon and olive oil so the dressing soaks in rather than sitting on top.
Moqueca Brazilian Fish Stew
White fish layered over onion, peppers, and tomato and simmered in coconut milk, finished with palm oil and cilantro. The lime and garlic seasoning goes on the fish first, not in the pot.
Miso Soup with Tofu
Kombu dashi loosened with barley miso off the heat, with silken tofu and wakame. The two rules that decide it: pull the kombu before it boils, and never boil the soup once the miso is in.
Mexican Flan
A dense condensed-milk custard baked over dark caramel in a water bath, then chilled until it unmolds cleanly with the syrup running down the sides. Smooth, very sweet, and set without a single crack.
Mercimek Koftesi Red Lentil Patties
Turkish red lentil and fine bulgur patties worked with softened onion and red pepper paste, then shaped by hand and eaten cold in lettuce leaves with lemon. The lentils are cooked dry so the bulgur can absorb what is left.
Menemen
Turkish eggs stirred loosely into softened green peppers and cooked-down tomato until just set. It is served in the pan it was made in, soft and loose rather than firmly scrambled.
Masala Peanuts
Raw peanuts jacketed in a spiced chickpea-flour batter and fried until the coating shatters. A standard Indian tea-time snack that stays crisp for a week.