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Potatoes247 recipes · page 4 of 11
Kulich
Tall enriched Easter bread coloured with saffron and studded with raisins, finished with a white glaze that runs down the sides.
Bread
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Kissel
Fruit cooked with sugar and thickened with potato starch, served thin enough to drink or thick enough to eat with a spoon.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Caribbean
Chicken
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.
Soups
Chinese
Red-Braised Pork Belly
Pork belly caramelised in sugar and braised in soy and wine until the fat turns to jelly and the sauce to lacquer.
Pork
Stews
Holodets
Pork trotters and beef simmered for hours until the broth sets to a firm savoury jelly around the shredded meat.
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Italian
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Green Curry with Chicken and Thai Basil
Cracking the coconut cream before the paste goes in is the step most recipes skip, and the one that decides whether this tastes fried or boiled.
Curries
Green Beans with Brown Butter and Almonds
Beans blanched hard in salted water and chilled in ice, then reheated in butter browned with flaked almonds.
French
Gratin Dauphinois
Thin potato slices simmered in cream on the hob until their own starch thickens it, then baked slowly until set.
Glazed Carrots
Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.
Gazpacho
A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.
Spanish
Tomatoes
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Indian
Garam Masala
Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.
Gambas al Ajillo
Prawns cooked hard in garlic oil with chilli, served still bubbling, with bread that exists to mop the pan.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
Jewish
Pescatarian
Everyday Vinaigrette
A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.
Leafy greens
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the 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.
Chocolate
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.
Baking
Daiquiri
Three ingredients and nowhere to hide: white rum, lime and sugar, shaken hard and drunk cold and straight up.
