recipes

One great joy of bulgogi, marinated grilled beef that translates to “fire meat,” is that you can prepare it in advance and, when you’re ready to eat, have dinner on the table in under 10 minutes This stovetop chicken variation, dak bulgogi, provides the same workday convenience and savory-sweet flavors, thanks to soju, an alcohol which tenderizes the meat, and maple syrup, which caramelizes beautifully without burning Apple juice extends those ingredients and allows room for the subtle umami — known in Korean as gamchil mat — from garlic, ginger and scallions to gently season the chicken

A trendy addition to baked goods and desserts, hojicha steps in for espresso in this fun take on tiramisù Hojicha is a Japanese green tea like matcha, but this roasted tea has a distinct chestnut brown color with a full-bodied nutty, toasty flavor that is akin to coffee and cocoa Available from Japanese grocery stores, online and popping on more supermarket shelves, hojicha is sold either as tea leaves or as a finely ground powder, which is best for baking and desserts like this one

This simple, generous sorbet comes together in a food processor and releases a blast of mint that’s evident in every spoonful But best of all, it invites any kind of ripe summer melon, even watermelon The texture is rougher than a true sorbet, somewhere between granita and shave ice

Korean jorim is a classic braise of meat, fish or veggies simmered in a savory soy sauce until they’ve absorbed all of the flavors of the thickened liquid Typically done with beef, the stew is equally flavorful with quick-cooking chicken Here, cubed chicken thighs and potatoes are braised in a tangy sauce infused with ginger, garlic cloves and mushrooms, a simple combination that delivers deep flavor

Crusty outside, soft and flavorful inside! This small no knead bread is great for beginner bread bakers and perfect for small households.

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin They are thick and velvety, but not overly rich, with a bright, clean citrus flavor Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly

This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This is the BEST Yellow Cake Recipe EVER - it's moist, light and fluffy - makes a layer cake, sheet cake or 24 cupcakes! Perfect with vanilla buttercream or chocolate frosting.

This cake has just the right amount of “squidginess” and is absolutely delicious. 1 cup softened butter1 2/3 cup dark brown sugar (packed)2 eggs1 tsp. vanilla extract or paste4 oz. bitt…

This recipe for blueberry layer cake has two layers of blueberry cake, a compote and a buttercream that bursts with blueberry flavor!

The trick to making an intensely dark chocolate cake all comes down to one thing.

Using a few simple ingredients and 1 bowl, throw together these healthy apple cinnamon baked oatmeal cups. My whole family, toddler included, loves them.

Start your day with this satisfying and healthy baked oatmeal recipe! Prepared in 1 bowl, this oatmeal casserole can be made ahead for a quick breakfast.

Pan-fried ravioli is our new dinner obsession.

It's the perfect balance between chewy sesame crust and soft, pillowy inside.

These tender, strawberry-filled almond cakes are a riff on financiers, diminutive French pastries made from almond flour and browned butter To get the most intensity from the berries, they are briefly roasted before being mixed into the batter Roasting condenses the berries’ flavor and helps keep them from leaking juices into the cakes, which can make their light crumb heavy and a bit damp

Tender vanilla bean cake with vanilla sauce.

Vanilla cakes laced with spice baked over fresh raspberry pudding.

Durum flour, water, and salt are all the ingredients you need to make this eggless, vegan pasta at home. You can make it with no special equipment in less than an hour. Make some for dinner tonight!

Bursting with fresh blueberries, this summer breakfast cake is finished with a buttery, walnut-sugar topping

Depending on how you look at it, a blueberry muffin cake is either a muffin you can eat for dessert or a cake you can eat for breakfast. Bake it today!

In this classic biscuit-topped cherry cobbler, slightly sweet biscuits bake atop bubbling cherries. Bake it today!

These Frangipane Raspberry Bars are rich, chewy, fudgy, and swirled with tangy raspberry jam. Make a batch of these irresistible, sweet-tart raspberry bars today!

Inspired by confetti cake, this birthday coffee cake has all the quintessential qualities of a classic birthday cake: a soft crumb, chocolate filling, almond and vanilla flavoring, plus sprinkles for decoration.

These Key lime pie bars take a delightful detour from tradition and opt for a five-ingredient, stovetop-cooked filling that sets into a lusciously smooth, tangy treat. Make them for your next summer (or anytime!) gathering.

Bake this crispy pizza on a preheated pizza stone or steel for an unbelievably light, crunchy crust. Try it for your next pizza night!

Get the exact cooking time for boiled corn on the cob. It's foolproof and easy once you learn how to boil corn on the cob!

This Lemon Ricotta Cake is the perfect dessert to welcome spring! It's an Italian inspired, made from scratch cake that has such an irresistible flavor. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about!

These Bisquick donuts make it easy to have your favorite treats anytime! Learn the simple recipe and get tips for making the best donuts you'll ever have.

Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients) Make this with any berries you like.