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2,321 recipes

Hobak jukPumpkin porridge

Hobak juk is the golden pumpkin porridge sold in thermos-sized portions at Seoul's Gwangjang market and cooked in temple kitchens through the cold months, when stored pumpkins are at their sweetest. Steamed pumpkin is blended smooth, thickened with glutinous rice flour and dotted with chewy little rice-cake balls, giving a velvety, naturally sweet bowl that is soothing for convalescents and children alike. The rice balls are soft and sticky, so cut them small for young children to avoid choking. The common mistake is adding the rice-flour slurry in one go to boiling porridge, which makes lumps. The optional pine-nut topping is a tree-nut allergen; leave it off for anyone with a nut allergy. Chef's tip: roast or steam the pumpkin rather than boiling it in water; less water means a deeper colour and sweeter taste.

50 minKoreanSoupsVeganGluten free
by KrazyBadal 0 views

Colomba pasqualeEaster dove bread

The colomba, the "dove" of peace, is Milan's Easter answer to Christmas panettone: a rich, buttery yeasted bread full of candied orange, baked in a dove-shaped paper mould and topped with a crunchy almond and sugar glaze. Italian families buy or bake one for Easter Sunday and eat it for breakfast through Easter Monday. Bakers use a sourdough starter and three days; this home version uses yeast and an overnight rise in the fridge, so it fits a weekend. Chef's tip: let the dough rise until it really reaches the top of the mould before baking; under-risen colomba bakes dense and heavy.

110 minItalianBaking
by KrazyBadal 0 views

TteokgukRice cake soup

On the morning of Seollal, the Lunar New Year, families across Korea eat a bowl of tteokguk, and the saying goes that you only turn a year older once you have finished it. Thin ovals of white rice cake are simmered in a clear beef broth seasoned with soup soy sauce, then topped with strips of egg, shredded beef, spring onion and toasted laver. It is mild, comforting and chewy. Rice cakes are very sticky: cut pieces small and supervise young children and older people closely, as they can be a choking risk. The common mistake is boiling the rice cakes too long, until they turn mushy and the soup thick and gluey. Chef's tip: soak dried rice cake slices in cold water for 20 minutes before cooking; they cook evenly in 3 minutes and stay chewy.

65 minKoreanSoups
by KrazyBadal 0 views

Yakitori (grilled chicken skewers with tare)

Yakitori smoke drifts from the tiny stalls under the railway arches at Tokyo's Yurakucho and around Shinjuku's Omoide Yokocho every evening, where office workers stand shoulder to shoulder eating skewers straight off the charcoal. This recipe makes negima, the classic alternating chunks of chicken thigh and spring onion, brushed with tare, a glaze of soy, mirin, sake and sugar that is boiled down so the alcohol cooks off (use water and extra sugar for an alcohol-free version). An oven grill or barbecue both work. The common mistake is brushing on the glaze from the start, which burns before the chicken is cooked; grill first, glaze at the end. Chef's tip: thread the pieces snugly but not squashed, and keep the skin side on the outside so it crisps.

45 minJapaneseChicken
by KrazyBadal 0 views

MostaccioliSpiced chocolate biscuits

Neapolitan Christmas trays always include mostaccioli: soft, spiced biscuits shaped like diamonds and covered in a shiny coat of dark chocolate. The dough is flavoured with honey, cocoa, orange and pisto, a Neapolitan spice mix of cinnamon, clove, nutmeg, star anise and coriander. They are made in early December with roccocò and struffoli and kept in tins for the whole holiday. Not for babies under 1 because of the honey. Chef's tip: let the biscuits rest a day before coating; spiced honey biscuits soften and their flavour deepens after a night in the tin.

50 minItalianBaking
by KrazyBadal 0 views

KkanpunggiGarlic chilli fried chicken

Kkanpunggi is a Korean-Chinese classic from the restaurants of Incheon and Seoul, its name borrowed from the Chinese 'gan peng ji', dry-fried chicken. Bite-sized chicken pieces are fried twice until crunchy, then tossed in a wok with garlic, chillies and a sharp, sweet soy-vinegar sauce that clings without making them soggy. Order it with fried rice or eat it with cold drinks. The marinade uses rice wine, which cooks off completely in the frying; skip it or use water with a little extra ginger for an alcohol-free version. The common mistake is using too much sauce: kkanpunggi should be glazed, not swimming. Chef's tip: let the sauce bubble down to a few sticky spoonfuls before the chicken goes in, then toss for no more than 30 seconds.

55 minKoreanChickenSpicy
by KrazyBadal 0 views

SujeonggwaCinnamon persimmon punch

After a big Seollal feast in Seoul, sujeonggwa comes out ice-cold in small bowls, dark red-brown and fragrant with cinnamon and ginger, with a soft dried persimmon and a few pine nuts floating in each one. It is the punch of the New Year season, made a day or two ahead and kept on a cold balcony. The cinnamon and ginger are boiled separately and then combined, which keeps each flavour clean. The common mistake is boiling the cinnamon too long or too hard: it turns bitter and cloudy, so keep it to a gentle simmer. Contains pine nuts. Chef's tip: soak the dried persimmons in the cooled punch only a few hours before serving, so they soften without falling apart.

60 minKoreanDrinksVeganGluten free
by KrazyBadal 0 views

Shokupan (Japanese milk bread)

Shokupan is the everyday sandwich loaf of Japan, sold by the half loaf at bakeries from Sapporo to Fukuoka and toasted in thick slabs for breakfast with butter and jam. Its feathery, pull-apart crumb comes from a cooked flour paste (yudane-style) that lets the dough hold more water, so the bread stays soft for days. You need a 900 g loaf tin and a few hours of mostly waiting. The usual mistake is slicing it while hot, which squashes the delicate crumb into gummy layers; let it cool fully. Chef's tip: roll each piece of dough into a tight spiral before it goes into the tin, which gives the tall, even rise and those stringy, tearable layers.

75 minJapaneseBaking
by KrazyBadal 0 views

Tonjiru (pork and root vegetable miso soup)

Tonjiru is the big-pot miso soup that gets ladled out at Japanese school festivals, winter fire drills and New Year shrine visits, and at home it is filling enough to make a meal with just rice. Thin slices of pork belly are fried in sesame oil with daikon, carrot, burdock, potato and konnyaku, then simmered in dashi until tender and finished with miso. The common mistake is boiling the soup after the miso goes in, which dulls its aroma; stir it in off the boil. Simmer until the pork is cooked through (71 °C) and the vegetables are soft. Chef's tip: dissolve the miso in a ladle of hot broth first so it melts in smoothly without lumps.

40 minJapaneseSoups
by KrazyBadal 0 views

Beoseot jeongolMushroom hot pot

Beoseot jeongol is the mushroom hot pot that Korean temple kitchens and mountain restaurants around Odaesan and Songnisan serve in autumn, when wild mushrooms come down from the slopes. Fans of shiitake, oyster, enoki and king oyster mushrooms are arranged with tofu, cabbage and greens in a shallow pot and cooked at the table in a clear kelp and shiitake broth. It tastes deep, clean and woodsy, with no garlic or onion in the temple way. The common mistake is boiling it hard from the start, which turns the broth cloudy and the enoki stringy. Chef's tip: save the shiitake soaking water and add it to the broth; it doubles the savoury depth without any seasoning.

40 minKoreanSoupsVegan
by KrazyBadal 0 views

Japanese cream stew (chicken white stew)

When the first cold evenings arrive in Hokkaido, where dairy farming is king, and then across the rest of Japan, home cooks make cream stew: chunks of chicken thigh, potato, carrot and onion simmered in stock and finished with a silky milk sauce, eaten with rice or bread. It was a school lunch favourite after the war and is still one of the gentlest, most child-friendly Japanese dinners. This version makes the roux from scratch instead of using a block. A common mistake is adding cold milk to a fast boil, which can make it split; stir it in over a low heat. Chef's tip: add the broccoli only in the last 3 minutes so it stays bright green.

50 minJapaneseChicken
by KrazyBadal 0 views

Cannoncini alla cremaCustard puff pastry horns

Every pastry shop in Turin and Piedmont has a tray of cannoncini: puff pastry wrapped around metal cones, baked until golden and flaky, then piped full of vanilla custard and dusted with icing sugar. Little ones are part of the "pasticcini mignon" bought on Sunday morning after church to take to lunch at the grandparents' house. You need cannoncino or cream-horn moulds. Chef's tip: fill them just before serving; custard softens the pastry within a few hours.

60 minItalianBaking
by KrazyBadal 0 views

HoppangRed bean steamed buns

When the first cold snap hits, Korean convenience stores bring out glass steamer cabinets full of hoppang, and office workers grab one for breakfast on the way to the subway. The bun is soft, slightly sweet yeasted dough wrapped around a thick, smooth red bean paste, steamed until pillowy and eaten piping hot. Making them at home takes a morning but they freeze perfectly. The usual mistake is opening the lid too early or steaming over too fierce a heat: the buns collapse and wrinkle, so keep a steady medium heat and leave them to rest 5 minutes before lifting the lid. Contains wheat. Chef's tip: let the shaped buns rise on squares of baking paper; you can move them into the steamer without squashing them.

120 minKoreanBakingVegan
by KrazyBadal 0 views

GaraetteokLong cylinder rice cakes

Garaetteok are the long white rice-cake logs that Korean mills churn out before Seollal, when families queue with their own rice to have them pressed and then slice them into ovals for tteokguk, the New Year soup. The length is meant to wish for a long life. Freshly made, they are soft and chewy and eaten warm, dipped in honey or toasted over a grill; once they firm up they are sliced for soup or cut into sticks for tteokbokki. Making them at home is simple, though the logs come out a little less glossy than machine-pressed ones. The usual mistake is rolling the dough when it has cooled: it must be hot to stay smooth. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: leave the logs to firm overnight before slicing on the diagonal; they cut cleanly instead of squashing.

45 minKoreanBasicsVeganGluten free
by KrazyBadal 0 views

Savoiardi

Savoiardi were created in the 1300s at the court of the House of Savoy in Piedmont, for a visit by the King of France. They are long, light finger biscuits of whipped eggs, sugar and flour, with a crisp sugary crust and a dry, spongy inside, made to be soaked: in coffee for tiramisù, in liqueur for zuppa inglese, or in milk for children's breakfast. Chef's tip: dust the piped fingers twice with icing sugar, 5 minutes apart; this forms the pearly crust that keeps them crisp outside.

37 minItalianBaking
by KrazyBadal 0 views

Torta della nonnaLemon custard pine nut tart

Torta della nonna, "grandmother's tart", is on the dessert menu of almost every trattoria in Florence and across Tuscany: a shortcrust case filled with thick lemon-scented custard, covered with a second layer of pastry and scattered with pine nuts and icing sugar. Despite the name it was probably invented by a Florentine restaurant cook in the 1900s, but it tastes of family Sunday lunches. Contains pine nuts. Chef's tip: let the custard cool completely before filling the tart; warm custard melts the butter in the pastry and makes the base soggy.

90 minItalianBaking
by KrazyBadal 0 views

Sanshoku soboro don (three-colour rice bowl)

Japanese mothers have packed sanshoku soboro bento for school trips and sports days for generations: brown soy-simmered chicken mince, yellow sweet scrambled egg and green beans laid in three neat stripes over rice. It is cheap, colourful and loved by children, and it travels well cold. The chicken is cooked with a splash of sake and mirin that simmers right off; use water and a pinch more sugar for an alcohol-free version. The common mistake is clumpy soboro: stir the mince with four chopsticks held together over a low heat from the start, and it breaks into fine, fluffy crumbs. Chicken must reach 74 °C with no pink. Chef's tip: take the eggs off the heat while still slightly wet; they finish cooking in the hot pan and stay soft.

30 minJapaneseChicken
by KrazyBadal 0 views

Scarcella puglieseEaster egg biscuit bread

In Bari, Foggia and the Salento, scarcelle are baked in the days before Easter, often by children with their grandmothers: a soft, lemony shortbread-like dough shaped into baskets, doves, hearts or dolls, each holding a whole egg in its shell held down by strips of dough, then iced and covered in sprinkles. They are given as gifts on Easter morning and to children as a sign of new life. Chef's tip: use raw eggs in their shells and wash them first; they cook in the oven while the biscuit bakes. They are decorative, so wash and dry them well.

75 minItalianBaking
by KrazyBadal 0 views

Chikuzenni (Fukuoka simmered chicken and root vegetables)

Chikuzen is the old name for the Fukuoka area of northern Kyushu, where this sweet-savoury simmer of chicken and root vegetables is called gameni and turns up at every family gathering; across Japan it is packed into the New Year osechi boxes and eaten cold. The chicken and vegetables are first stir-fried in oil, then simmered in dashi with soy, sugar, sake and mirin until the liquid reduces to a glaze. The sake and mirin simmer for 20 minutes, so the alcohol cooks off; use water and extra sugar for an alcohol-free version. The common mistake is stirring too much, which breaks the taro and lotus root into mush; shake the pan instead. Chef's tip: let it cool in the pot; the vegetables soak up flavour as it cools, so it is even better the next day.

50 minJapaneseChicken
by KrazyBadal 0 views

Melon panCookie-crust sweet bun

Melon pan takes its name from its looks, not its taste: a soft sweet bun baked under a sugary cookie crust scored into a criss-cross pattern like a cantaloupe rind. Japanese bakeries and school canteens sell it everywhere, and around Kobe and Hiroshima the same bun is often called sunrise. It is best on the day it is baked, when the crust still crackles against the fluffy inside. The common mistake is warm, soft cookie dough, which sticks to your hands and slides off the bun in the oven; keep it well chilled and work quickly. Chef's tip: roll the cookie dough between two sheets of baking paper so you can lift it neatly onto each bun.

75 minJapaneseBaking
by KrazyBadal 0 views

Torta capreseFlourless chocolate almond cake

Torta caprese was born on the island of Capri in the 1920s, the story goes, when a baker forgot to add flour to a chocolate almond cake and created a classic by accident. It is now the cake of the Amalfi Coast: dense, moist and fudgy in the middle, with a thin crackled crust and a dusting of icing sugar. Restaurants in Capri and Sorrento serve it with a spoonful of cream or lemon sorbet. It is naturally gluten free. Contains nuts. Chef's tip: take it out while the middle is still slightly soft; it firms up as it cools and stays moist for days.

65 minItalianBakingGluten free
by KrazyBadal 0 views

Ozoni (Kanto-style New Year mochi soup)

On the morning of 1 January, families across Tokyo and the Kanto plain sit down to ozoni, a clear, delicate soup of bonito-kombu dashi with chicken, komatsuna, carrot and square rice cakes grilled until they puff. Every region has its own version; in Kansai the mochi is round and the soup is white miso, but Kanto keeps it clear and seasoned with soy. A little sake goes into the broth and simmers away (leave it out for an alcohol-free soup). Mochi is very sticky: cut it small for children and older people, take small bites and chew well, as it can cause choking. The common mistake is boiling the mochi in the soup, which makes it dissolve and turn the broth cloudy; grill it separately. Chef's tip: add the yuzu peel only in the bowl, just before serving, so its fragrance is the first thing you smell.

40 minJapaneseSoups
by KrazyBadal 0 views

SikhyeSweet rice punch

Every Korean jjimjilbang (bathhouse) sells sikhye in little cans, and every grandmother makes a big pot of it before Seollal and Chuseok to sip after the heavy holiday meal, because it is believed to help digestion. Barley malt water and cooked rice are kept warm for several hours until enzymes turn the rice starch into sugar and the grains float up to the top, then the drink is boiled with ginger and chilled until icy. It is mild, lightly sweet and nutty, with soft rice grains to slurp. The usual mistake is letting it get too hot while it ferments: above about 65 °C the enzymes stop working and the grains never float. Contains barley (gluten). Chef's tip: use the rice cooker's 'keep warm' setting; it holds the perfect temperature on its own.

320 minKoreanDrinksVegan
by KrazyBadal 0 views

PizzelleAnise waffle biscuits

In Abruzzo, every family has its own pizzelle iron, often a wedding present engraved with the family's initials or a pattern of flowers. The thin, crisp waffles are baked for weddings, Christmas and Easter, and for the feast of San Domenico in Cocullo, flavoured with anise or lemon. Warm, they can be rolled into cones or tubes and filled. You need a pizzelle iron or a thin waffle maker. Chef's tip: lightly oil the iron only for the first pizzella; after that the batter's oil keeps them from sticking.

30 minItalianBaking
by KrazyBadal 0 views

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