Go Back
Print this page
warm tofu

Warm Tofu with Spicy Garlic Sauce

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice. The sauce—speckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakes—couldn’t be simpler or more satisfying. You will want to eat it on everything.

Photograph by Roland Bello

coconut cake

Key Lime Coconut Cake

A splash of citrus makes this simple coconut cake striking.

Photograph by Romulo Yanes

glazed chicken

Glazed Chicken with Porcini and Crisp Potatoes

Roast chicken may be the epitome of comfort food, but a few little flourishes can make it the stuff of dreams. Here, porcini mushrooms infuse the bird with a woodsy aroma while soaking up all that golden chicken goodness; then they’re tossed with potatoes to serve alongside.

Photograph by William Abranowicz

linguine

Linguine with Brussels Sprouts Barigoule

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.

Photograph by Romulo Yanes

broccoli

Creamed Broccoli with Parmesan

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

Photograph by William Abranowicz

pancakes

Shrimp and Scallion Pancakes

Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack. To make them more elegant, we’ve kept these crisp, colorful pancakes on the small side so they can be easily picked up with chopsticks and eaten in a few bites.

Photograph by Roland Bello

potatoes

Panfried Smashed Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

Photograph by Romulo Yanes

shrimp

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea

Photograph by Romulo Yanes

monte cubano

Monte Cubano

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

Photograph by Romulo Yanes

bourbon banana pudding

Bourbon Banana Pudding with Glazed Pecans

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

Photograph by William Abranowicz

keywords
sandwiches
dessert
vegetarian
korean
seafood
Subscribe to Gourmet