Most often cooked with
Egg
Butter
Flour
Vanilla
Garlic
Lemon
Milk
CreamRecipes with sugar
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 Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Baked Vanilla Cheesecake
A dense baked cheesecake on a biscuit base, cooled slowly in the switched-off oven and chilled overnight so the top does not crack.
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 Chow Mein
Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.
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.
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
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.
Caipirinha
Whole lime muddled with sugar and cachaça in the glass it is drunk from, with the peel oils very much part of the drink.
Cherries Jubilee
Cherries in a light syrup flamed with kirsch and spooned burning over vanilla ice cream, which is a dish and a performance at once.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.
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.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
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.
Dan Dan Noodles
Noodles over a pool of chilli oil, sesame paste and vinegar, topped with crisp fried pork and preserved vegetable.
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.
Dark Chocolate Mousse
Dark chocolate lightened with whisked egg whites and set by nothing but cocoa butter, which is why it needs no cream and no gelatine.
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.
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
French Toast
Thick slices of stale bread soaked in an egg and milk custard, then fried in butter over medium heat so the centre sets without the crust burning.
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Glazed Carrots
Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.
Grilled Pineapple with Rum Syrup
Pineapple wedges charred over high heat and spooned with a dark rum, lime and brown sugar syrup reduced until it just coats.
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
Kissel
Fruit cooked with sugar and thickened with potato starch, served thin enough to drink or thick enough to eat with a spoon.
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.
Kung Pao Chicken
Diced chicken stir-fried fast with dried chillies and peanuts in a sauce that is sour, sweet and salty in that order.
Kvass
A lightly fermented drink made from dried dark rye bread, sugar and yeast, sour and faintly sweet.
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.
Malai Kofta
Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.
Mapo Tofu
Silken tofu in a fierce red sauce of fermented bean paste and Sichuan pepper, with just enough pork to season it.
Medovik
Honey layer cake of thin baked discs, filled with soured cream and left overnight until the layers soften into cake.
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.
Paskha
Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.
Patatas Bravas
Twice-cooked potatoes under a smoky, faintly fierce tomato sauce — the one tapa every bar in Spain is judged on.
Pavlova
A meringue dried for two hours in a cool oven so the shell stays crisp and the centre collapses to marshmallow under the cream.
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.
Pisto
Courgette, pepper, onion and tomato cooked separately, then together, until everything collapses into something sweet and jammy.
Pork Vindaloo
Pork marinated in vinegar, garlic and dried chillies, then cooked slowly until sharp, dark and much more sour than hot.
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.
Quick Pickled Red Onions
Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.
Raspberry Sorbet
Sieved raspberry puree frozen with a measured sugar syrup and beaten every forty-five minutes, which is what keeps it scoopable.
Salsa Verde
Tomatillos and green chilli blitzed with coriander and lime — sharp, loose, and made in the time it takes to boil a kettle.
Semolina Kasha
Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.
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.
Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.
Sidecar
Cognac, orange liqueur and lemon shaken cold and served up, sharp and clean, in a glass with a sugared rim if you want one.
Smashed Cucumber Salad
Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.
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.
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.
Steamed Sea Bass with Ginger and Spring Onion
A whole fish steamed plain, dressed with soy, and finished by pouring smoking oil over raw ginger and spring onion.
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.
Tarta de Santiago
A flourless almond cake with nothing in it but almonds, sugar, eggs and lemon, stencilled with the cross of Saint James.
Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.
Vanilla Panna Cotta
Cream set with just enough gelatine to hold its shape for a moment on the plate and then slump under the first spoon.
Vatrushka
Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.
Vinegret
Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.
Wet Brine for Chicken and Pork
A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.
Zapekanka
Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.