Most often cooked with
Butter
Sugar
Egg
Milk
Vanilla
Lemon
Onion
YeastRecipes with flour
Apple and Almond Tart
A shortcrust case blind baked, filled with almond frangipane and fanned apple, so the base stays crisp under a wet filling.
Apple and Blackberry Crumble
Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.
Baked Alaska
Ice cream on a sponge base sealed under meringue and browned in a fierce oven, which works because whipped egg white barely conducts heat.
Baked Lasagne
Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.
Bechamel Sauce
A white sauce built on a cooked butter and flour roux, with the milk beaten in by stages so it thickens smooth instead of lumpy.
Beef and Ale Stew with Herb Dumplings
Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.
Beef Stroganoff
Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.
Blini
Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.
Borodinsky Rye Bread
Dark sourdough rye scalded with red rye malt, sweetened with molasses and finished with a crust of coriander seed.
Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with browned butter and a long overnight rest, which deepens the flavour and stops them spreading thin.
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Buttermilk Pancakes
Thick American-style pancakes raised with buttermilk and bicarbonate of soda, mixed in under a minute so the batter stays lumpy.
Buttermilk Soda Bread
A yeast-free loaf leavened with bicarbonate of soda and buttermilk, in the oven ten minutes after you start and cooling within the hour.
Chicken à la King
Poached chicken and mushrooms in a sherry cream sauce with pimento, served over rice, toast or pastry depending on the decade.
Chicken Kiev
Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.
Classic Margherita Pizza
Three toppings, nothing hidden — this is the pizza that shows whether your dough is any good.
Classic Scones
Plain scones brought together in under a minute and cut straight down with a floured cutter, so they rise tall and split cleanly.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Crumpets
A wet yeasted batter cooked in rings on a low griddle, with bicarbonate stirred in at the end so the holes open right through.
Dark Chocolate Brownies
Fudgy brownies built on melted dark chocolate and eggs whisked to a foam, which is what gives them their paper-thin crackled top.
Double-Crust Apple Pie
Two kinds of apple under a vented pastry lid, thickened with cornflour so the filling holds together when the pie is cut.
Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
Everyday White Tin Loaf
A straight-dough sandwich loaf made with commercial yeast and no starter, baked in a tin so it slices square for toast.
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Hand-Rolled Bagels
A stiff low-hydration dough rolled by hand, retarded overnight and boiled before baking, which is what sets the chewy glossy crust.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Kulich
Tall enriched Easter bread coloured with saffron and studded with raisins, finished with a white glaze that runs down the sides.
Lemon Drizzle Loaf Cake
A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.
Lemon Tart
A sharp lemon cream baked low and slow in a blind-baked sweet pastry case, so it sets to a smooth cut rather than curdling.
Medovik
Honey layer cake of thin baked discs, filled with soured cream and left overnight until the layers soften into cake.
No-Knead Sourdough Focaccia
A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.
Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Potato Gnocchi with Sage Butter
Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
Ptichye Moloko
An agar-set soufflé of whipped egg white, sugar syrup and butter on thin sponge, sealed under dark chocolate.
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.
Skillet Flatbreads
Soft stovetop flatbreads cooked in a dry pan in about two minutes each, ready in the time a pot of dal takes to simmer down.
Smetannik
Soft honey-scented sponge layers stacked with a whipped soured cream filling and left overnight to soften.
Soft Milk Rolls
A dough enriched with milk, butter and egg, baked as a pull-apart tray of rolls with a close crumb that stays soft for days.
Sourdough Boule
A lean loaf raised on starter alone, folded rather than kneaded, retarded overnight and baked covered so it steams itself.
Spiced Fruit Tea Loaf
Dried fruit soaked overnight in strong tea, then stirred into a batter with no fat in it at all and baked slowly into a dark loaf.
Sticky Toffee Pudding
A dark date sponge skewered and soaked with hot toffee sauce the moment it leaves the oven, then served with the rest of the sauce.
Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.
Syrniki
Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
Vatrushka
Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.