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2,592 recipes

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

Butadon (Obihiro grilled pork rice bowl)

Butadon was invented in Obihiro, on the Tokachi plain of eastern Hokkaido, as a cheap, filling lunch for farmers clearing the land, and today the town's shops still grill thick slices of pork loin over charcoal and lay them overlapping on rice like roof tiles. The glaze is a sweet-salty mix of soy, sugar, mirin and sake that is boiled down so the alcohol cooks off; water and extra sugar make an alcohol-free version. A griddle pan or hot grill gives the smoky edges. The common mistake is slicing the pork too thin: about 5 mm keeps it juicy. Pork must reach 71 °C in the middle with no pink juices. Chef's tip: snip the fat edge so the slices stay flat, and dip them in the glaze twice in the pan for a lacquered finish.

25 minJapaneseMeat
by KrazyBadal 0 views

Gyudon (beef and onion rice bowl)

Gyudon fuels Japan's commuters: at 24-hour counters near every big station from Tokyo to Osaka, a bowl of rice topped with soft onions and wafer-thin beef in sweet soy broth arrives in under a minute. At home it takes about 20. Sake and mirin go into the broth and simmer away, so very little alcohol is left; swap them for water and a little sugar if you prefer. The usual mistake is boiling the beef hard and long, which makes thin slices tough and grey; simmer the onion first, then add the beef only until it changes colour. Chef's tip: pile on pink pickled ginger (beni shoga) and a raw or soft-poached egg yolk for the full counter experience; use a soft-poached egg for pregnant women, young children or anyone with a weakened immune system.

20 minJapaneseMeat
by KrazyBadal 0 views

Carpaccio di manzoRaw beef carpaccio

Carpaccio was created at Harry's Bar in Venice in the 1950s for a countess whose doctor had told her to avoid cooked meat, and it was named after the painter Vittore Carpaccio for its deep red colour. Venetians eat it as a light first course at lunch: beef sliced so thin you can see the plate through it, with a creamy mustard-lemon sauce drizzled in lines across the top, rocket and shaved Parmigiano. The classic version is completely raw, which is not for pregnant women, young children or anyone with a weakened immune system; the safer version here sears the outside of the beef first, which kills surface bacteria and keeps the centre rosy. Chef's tip: wrap the beef tightly and freeze it for 40 minutes before slicing; firm meat lets you cut wafer-thin slices with an ordinary sharp knife.

22 minItalianMeatGluten free
by KrazyBadal 0 views

Shogayaki (ginger pork)

Shogayaki, thin slices of pork loin seared in a sticky ginger and soy glaze, is the single most popular set lunch at Tokyo's teishoku diners, served with a mound of shredded cabbage, rice and miso soup, and it is just as common in home bento. This recipe uses pork, with sake and mirin (Japanese rice wines) in the glaze; both bubble down in the hot pan so the alcohol mostly cooks off, and water and sugar make an alcohol-free swap. The mistake to avoid is marinating the pork for hours: fresh ginger contains an enzyme that turns the meat mushy, so 10–15 minutes in the fridge is plenty. Chef's tip: dust the slices lightly with flour before frying; it helps the sauce cling and keeps the pork tender.

25 minJapaneseMeat
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

Insalata di arance e finocchiOrange and fennel salad

In Sicily the orange harvest peaks in January, just as wild fennel and the big fennel bulbs come in, and this bright salad is on the table across the island at Christmas and through the winter, often to clean the palate after a rich main dish. Juicy oranges, ideally blood oranges from the slopes of Etna, are sliced with shaved fennel, red onion, black olives and good olive oil. Chef's tip: cut the peel and all the white pith away with a knife, then slice the oranges into rounds; pith is bitter and makes the salad chewy.

15 minItalianSaladsVeganGluten 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

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

SundaeKorean blood sausage

Sundae is the steamed sausage sold sliced from big steaming trays in every Korean market, from Seoul's Sillim-dong sundae town to the Byeongcheon market in Cheonan, and eaten with salt and pepper, tteokbokki sauce or a bowl of soup. This home version fills cleaned pork casings with pork blood, glass noodles, sticky rice, cabbage and bean sprouts, then poaches them gently until firm, giving soft, savoury, slightly springy slices. It is pork through and through: pork blood and pork casings. Buy the blood fresh from a butcher, keep it chilled and use it the same day. The common mistake is boiling the water hard, which bursts the casings; keep it at a lazy simmer and prick any air bubbles. Chef's tip: fill the casings only about three-quarters full; the rice swells as it cooks and an overfilled sausage splits.

140 minKoreanMeat
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

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

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

Polenta con le spuntaturePolenta with pork ribs

In the towns of the Ciociaria and the Sabine hills of Lazio, polenta is poured straight onto a wooden board, the spianatora, set in the middle of the table, and topped with spuntature, short pork ribs stewed with pork sausage in tomato. Everyone eats from their own patch of the board, working inwards. It is a winter feast for the feast of Sant'Antonio in January and for big family Sundays. Alcohol is used here: white wine, which you can replace with water and a spoonful of vinegar. Chef's tip: brown the ribs well before the tomatoes go in; the colour and crusty bits make the sauce rich and meaty.

140 minItalianMeatGluten free
by KrazyBadal 0 views

Insalata di farroSpelt salad

Farro has grown in the hills of Garfagnana in Tuscany and around Monteleone di Spoleto in Umbria since Roman times, and in summer it turns into a cold salad that families pack for the beach or a picnic in the hills. The grains stay chewy and nutty, dressed with ripe tomato, cucumber, red onion, olives and plenty of basil. It keeps well for a day, so it is the salad you make the night before a trip. Chef's tip: dress the farro while it is still warm; the grains drink up the oil and vinegar, then you add the fresh vegetables once it has cooled.

45 minItalianSaladsVegan
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

Pani ca' meusaVeal spleen sandwich

Pani ca' meusa ("bread with spleen") has been sold in Palermo since the Middle Ages, when the Jewish butchers of the city were paid with the offal of the animals they slaughtered and sold it in bread. At the old Focacceria San Francesco and the stalls around the Vucciria market, veal spleen and lung are boiled, sliced thin and then fried in pork lard in a huge pan before being piled into a sesame roll. Ordered "schettu" (single) it comes with lemon; "maritatu" (married) with ricotta and caciocavallo. Lung is not sold in many countries, so this recipe uses spleen only. Chef's tip: slice the boiled spleen while it is cold and firm; warm spleen crumbles.

170 minItalianMeat
by KrazyBadal 0 views

PinzimonioRaw vegetables with olive oil

In Tuscany pinzimonio comes out in November, when the frantoi (olive mills) press the new oil and families want something that shows off its peppery green bite. A jug of raw, cold vegetables is set in the middle of the table and everyone dips into their own little bowl of oil seasoned with salt and pepper, usually before a plate of pasta or alongside bruschetta at the mill. Crunch matters more than anything: fennel, celery hearts, radishes, carrots, young artichokes and red peppers, all very fresh. Chef's tip: keep the cut vegetables in a bowl of iced water for 15 minutes before serving; they turn crisper and look glossy without any dressing.

15 minItalianSaladsVeganGluten free
by KrazyBadal 0 views

Kohaku namasuPickled daikon and carrot salad

Red and white are Japan's colours of celebration, and this crisp, sweet-sour salad of fine daikon and carrot shreds is the cleanser of the New Year osechi box, eaten between richer dishes from 1 to 3 January. Salting the vegetables first softens them into pliable threads that still crunch, before they soak in rice vinegar, sugar and a little yuzu. The common mistake is skipping the squeeze after salting, which leaves the salad watery and bland. Chef's tip: cut the daikon along the length of the root, not across it, so the shreds stay crisp instead of going limp.

20 minJapaneseSaladsVeganGluten free
by KrazyBadal 0 views

Abbacchio alla romanaRoman Easter lamb

Abbacchio is the Roman name for young milk-fed lamb, and abbacchio alla romana is what Roman families cook for Easter Sunday: small pieces of shoulder and leg browned in a pan, then cooked slowly with garlic, rosemary and sage and finished with a paste of anchovy and vinegar that cuts through the richness. It is served with roast potatoes or puntarelle. Outside Italy, use young spring lamb on the bone. Chef's tip: brown the lamb in batches until really golden before adding anything else; pale lamb gives a pale sauce.

95 minItalianMeatGluten free
by KrazyBadal 0 views

Panino con il lampredottoTripe sandwich

Lampredotto is the fourth stomach of the cow, slowly simmered in a broth with tomato, onion and celery until tender, and for Florentines it is the true street food of the city. Lampredottai sell it from carts at the San Lorenzo market and Porta Romana from mid-morning: the meat is chopped on a board, salted, piled into a crusty roll whose top half is dipped in the broth, and topped with salsa verde and chilli oil. Ask a butcher for lampredotto or abomasum tripe, ready cleaned. Chef's tip: dip the top of the bun ("bagnato") briefly in the hot broth; it soaks up the flavour but shouldn't fall apart.

205 minItalianMeat
by KrazyBadal 0 views

Oi muchimSpicy cucumber salad

When Korean summers turn sticky, from Daegu's heat to Seoul's monsoon, oi muchim is the ten-minute side dish families make to cool down a hot bowl of rice or a plate of grilled meat. Thin cucumber coins are salted briefly, then tossed with chilli flakes, vinegar, a touch of sugar and sesame, so they stay snappy and bright. It is best made just before eating. The common mistake is skipping the quick salting: unsalted cucumber leaks water into the dressing within minutes and the bowl turns soupy. Chef's tip: a few slivers of onion soaked in cold water for five minutes add sweetness and crunch without any harsh bite.

10 minKoreanSaladsVeganSpicy
by KrazyBadal 0 views

DongeurangttaengPork and tofu patties

Dongeurangttaeng are the coin-sized pork patties that Korean families fry by the hundred in the days before Chuseok and Seollal, the whole kitchen floor in Seoul flats covered with newspaper and pans. Minced pork is mixed with mashed tofu, onion, carrot and spring onion, dipped in flour and egg and pan-fried until golden, tender and juicy. They are eaten warm or at room temperature with a soy-vinegar dip, and children love them. The common mistake is frying over high heat: the egg coating browns long before the pork is cooked through to the middle. Chef's tip: squeeze the tofu bone-dry in a cloth; wet tofu makes the patties fall apart and spit.

55 minKoreanMeat
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

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