indian
Aloo Paratha
Stuffed flatbread. The filling must be dry and completely cool, or it tears the dough on the first roll.
- Time
- 1h 35m
- Serves
- 8 parathas
- Effort
- Moderate
#weekend
30 entries filed under this tag.
Recipes
-
-
baking
Bagels
A stiff, low-hydration dough held overnight in the fridge, boiled in malted alkaline water and baked hot for a shiny, chewy skin.
- Time
- 14h 12m
- Serves
- 8 bagels
- Effort
- Moderate
-
braise
Beef Bourguignon
Brown everything separately, braise it low for three hours, and add the garnish at the end so it still tastes of itself.
- Time
- 3h 55m
- Serves
- 6
- Effort
- Involved
-
braise
Beef Chilli
Chuck cut by hand instead of minced, dried chillies instead of powder, and three hours where you do nothing at all.
- Time
- 3h 30m
- Serves
- 6
- Effort
- Moderate
-
pasta
Ragù Bolognese
Milk before wine, wine before tomato, and three hours at a bare blip. The soffritto is where the patience pays.
- Time
- 3h 40m
- Serves
- 6
- Effort
- Moderate
-
braise
Braised Short Ribs
Beef ribs in red wine and stock, cooked until the bone slides out. Chill overnight to lift the fat off cleanly.
- Time
- 16h
- Serves
- 4
- Effort
- Moderate
-
baking
Brioche
An enriched dough kneaded to full gluten before a single gram of butter goes in, chilled overnight, and baked as a row of joined balls.
- Time
- 16h 30m
- Serves
- one loaf
- Effort
- Involved
-
baking
Brown Butter Chocolate Chip Cookies
Browning the butter first trades some chew for a lot of flavour. The dough rests overnight, which is where most of the improvement actually comes from.
- Time
- 12h 37m
- Serves
- about 20 cookies
- Effort
- Moderate
-
baking
Challah
An egg-rich, oil-based plaited loaf that stays soft for days. Two thin coats of yolk glaze give the lacquered finish.
- Time
- 3h 50m
- Serves
- one large plaited loaf
- Effort
- Moderate
-
baking
Chocolate Babka
An enriched dough chilled overnight, rolled thin with a cocoa butter paste, twisted so the layers show, and soaked in syrup straight from the oven.
- Time
- 14h 55m
- Serves
- one loaf
- Effort
- Involved
-
indian
Chole Bhature
Dark, sour chickpeas cooked with tea, and leavened bread that balloons in hot oil. A weekend project that feeds people properly.
- Time
- 13h 30m
- Serves
- 6
- Effort
- Involved
-
baking
Cinnamon Rolls
An enriched dough proved overnight in the fridge, so the baking happens while you are awake.
- Time
- 13h 8m
- Serves
- 12 rolls
- Effort
- Involved
-
braise
Coq au Vin
Chicken thighs braised in red wine. Marinate overnight, brown properly, and reduce the sauce after the meat comes out.
- Time
- 13h 45m
- Serves
- 4
- Effort
- Moderate
-
indian
Dal Makhani
Black lentils soaked overnight and simmered for hours until they turn glossy. Butter and cream at the end, not the start.
- Time
- 11h 45m
- Serves
- 6
- Effort
- Moderate
-
soup
French Onion Soup
Ninety minutes of onions and about six of everything else. There is no shortcut and the shortcut versions taste like it.
- Time
- 2h 10m
- Serves
- 4
- Effort
- Moderate
-
technique
Potato Gnocchi
Baked potatoes, riced hot, and the least flour you can get away with. Kneading is the enemy here, not the technique.
- Time
- 2h
- Serves
- 4
- Effort
- Involved
-
indian
Kadhi Pakora
A yoghurt and gram flour sauce simmered for an hour, with onion fritters dropped in at the end. The flour is what stops the yoghurt splitting.
- Time
- 1h 35m
- Serves
- 4
- Effort
- Moderate
-
braise
Braised Lamb Shanks
A cheap cut that needs three hours and rewards them. Brown hard, braise low, reduce the sauce at the end.
- Time
- 3h 55m
- Serves
- 4
- Effort
- Moderate
-
pasta
Lasagne
Two sauces, assembled in thin layers and rested before cutting. The béchamel is what stops it collapsing on the plate.
- Time
- 1h 55m
- Serves
- 8
- Effort
- Involved
-
indian
Malai Kofta
Paneer and potato dumplings in a smooth cashew gravy. Bind them properly and fry them hot, or they disintegrate in the oil.
- Time
- 1h 40m
- Serves
- 4
- Effort
- Involved
-
indian
Masala Dosa
A fermented rice and lentil batter spread thin on a hot griddle, wrapped around spiced potato. The fermentation takes a day and does all the work.
- Time
- 21h 10m
- Serves
- 10 dosas
- Effort
- Involved
-
baking
No-Knead Bread
Twelve hours of time doing the work of ten minutes of kneading, baked in a lidded pot that traps its own steam.
- Time
- 16h
- Serves
- one large loaf
- Effort
- Moderate
-
baking
Overnight Focaccia
A wet dough, a cold night in the fridge, and almost no kneading. The oven does the work; you mostly need to be patient in advance.
- Time
- 15h 45m
- Serves
- one 23x33 cm tray
- Effort
- Moderate
-
technique
Pierogi Ruskie
A hot-water dough that rolls out thin without fighting back, filled with potato, curd cheese and deeply browned onion.
- Time
- 2h 5m
- Serves
- 4
- Effort
- Involved
-
baking
Pizza Dough
Three days in the fridge, a hot stone, and dough shaped by hand so the rim keeps its air.
- Time
- 48h 53m
- Serves
- 4 x 250 g bases
- Effort
- Moderate
-
braise
Pot Roast
One large piece of beef, a covered pot and four hours. Vegetables added late so they are not baby food by the end.
- Time
- 4h 45m
- Serves
- 6
- Effort
- Easy
-
braise
Oven Pulled Pork
A dry rub, eight hours at a very low temperature, and a rest that matters as much as the cook.
- Time
- 9h 20m
- Serves
- 8
- Effort
- Easy
-
baking
Soft Pretzels
A firm, lightly buttered dough dipped in simmering soda water before baking, which is what gives the mahogany skin and the tang.
- Time
- 2h 9m
- Serves
- 8 pretzels
- Effort
- Moderate
-
baking
Sourdough Loaf
A single-loaf schedule built around one long bulk ferment and an overnight retard, baked cold from the fridge in a preheated pot.
- Time
- 20h 25m
- Serves
- one large loaf
- Effort
- Involved
-
indian
Vegetable Biryani
Rice parboiled separately, layered over a spiced vegetable base, and steamed sealed so the two finish together.
- Time
- 1h 45m
- Serves
- 6
- Effort
- Involved