Chef Jeong-sun
Gaji-jeon (가지전, Stuffed Eggplant Jeon)
Late-summer eggplant slit into a fan, salted firm, filled with restrained soy-sesame beef, then dipped in flour and egg for the Chuseok jeon platter where quiet dishes often go first.
Recipe Archive
Appetizers & Snacks
Explore appetizers and snacks built for the first impression: crisp textures, generous dips, shareable bites, and small dishes that set the tone for the meal.
896 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Thomas
Gala Pie with Boiled Eggs
A proper gala pie, hot water crust wrapped around seasoned pork and a row of boiled eggs, the kind of thing you slice on a blanket with a penknife and a feeling that spring has finally arrived.
Chef Isabel
Gallinejas y Entresijos Madrileños
Madrid's verbena offal, lamb gallinejas and entresijos, asks for a dry hand, a slow first fry to render the fat, and a hotter finish so the edges crisp without toughening.
Chef Isabel
Gambas a la Gabardina
Gambas a la gabardina are Madrileñas from the old bar counter: prawns in a light beer batter, tinted with pimentón, fried until the coat puffs like a little raincoat.
Chef Isabel
Gambas al Ajillo a la Andaluza
Gambas al ajillo is Andaluz coast cooking at its plainest: raw prawns, olive oil, sliced garlic, and guindilla in a hot cazuela. Stop the garlic at pale gold and serve with bread.
Chef Margarida
Gambas ao Alho
Prawns swimming in hot azeite and enough garlic to ward off vampires. This is tasca cooking at its finest: simple, bold, meant to be shared with bread and wine and people you want to stay longer.
Chef Jeong-sun
Gamja-jeon (Korean Potato Pancake)
Gangwon's plain potato pancake asks for almost nothing: raw potato, its own settled starch, salt, and a hot pan, so the edges crisp while the middle stays chewy.
Chef Isabel
Gamonéu Asturiano
Gamonéu is Asturias in a wedge: mixed-milk mountain cheese, lightly smoked before cave aging, firmer and quieter than Cabrales. Let it warm, cut it right, and serve it with sidra.
Chef Lupita
Garambullos Guisados de la Sierra Gorda
Querétaro's Sierra Gorda cactus fruit, cooked with chile serrano, morita, onion, and manteca until glossy and spreadable, is the semidesierto answering with a tortilla in its hand.
Chef Ally
Garden Pea Puree with Mint and Ricotta
Spring peas pureed just enough to keep their grassy sweetness, swirled with creamy ricotta and bright mint, finished with good olive oil and meant for tearing bread alongside friends.
Chef Lupita
Garnachas Istmeñas
From the Zapotec market tables of Oaxaca's Isthmus, small masa discs fried golden in lard, piled with shredded beef picadillo, sharp pickled cabbage, and a salsa de chile de árbol that means business.
Chef Lupita
Garnachas Jarochas
Veracruz's Sotavento garnachas are small masa rounds set on the comal, fried in manteca de cerdo, then loaded with shredded beef, cebolla curtida, and toasted chile salsa roja.
Chef Lupita
Xalapa Garnachas Veracruzanas
Veracruz's Xalapa garnachas are small corn tortillas semi-fried in manteca, dragged through chile jalapeño seco salsa, then covered with shredded beef, diced potato, and sharp pickled red onion.
Chef Joost
Garnalenkroket (Dutch Shrimp Croquette)
A North Sea croquette for the good borrel, where tiny grey shrimp vanish into a pale ragout, return in every bite, and prove that Dutch frying can be delicate.
Chef Elsa
Gebackene Blunznradln
Blood sausage rounds breaded and pan-fried until the crust shatters and the inside goes creamy and dark, served on a wooden Brettl with sharp mustard and fresh Kren the way every Heuriger in the Wachau has done it for generations.
Chef Elsa
Gebackene Champignons
Whole mushrooms breaded in the Viennese way and fried until the crust shatters and the inside stays tender and juicy. The same Panier that makes Schnitzel famous, put to work on a humble champignon.
Chef Elsa
Gebackener Camembert mit Preiselbeeren
Whole Camembert in a shattering golden crust, fried fast in Butterschmalz and served with a cold spoonful of Preiselbeeren and thick slices of dark bread. The Austrian Gasthaus appetizer that nobody can resist.
Chef Elsa
Gebackener Emmentaler im Bierteig
Thick-cut Alpine Emmentaler draped in airy beer batter and fried until the crust shatters and the cheese inside goes molten, served on a bed of cress with a lemon wedge and nothing else needed.
Chef Klaus
Gefüllte Eier bayerischer Art
The Bavarian stuffed egg belongs on the Brotzeit board: firm whites, a buttery Bergkaese yolk filling, chives, mustard, and a radish slice for snap.
Chef Klaus
Gerupfter
Franconia's cheese spread starts with ripe Camembert and your hands, not a machine: pull it apart, mash it gently, and leave some body in it.
Chef Elsa
Geselchtes mit Kren
Salt-cured, hot-smoked Austrian pork sliced thin as a promise and served cold on dark bread with freshly grated Apfelkren that bites back. The anchor of every Brettljause worth sitting down to.
Chef Joost
Gevulde Eieren (Dutch Stuffed Eggs)
The name says it plainly: filled eggs, carried to every Dutch birthday table with mustard, mayonnaise, a little kerrie, and the cheerful modesty of a dish that always disappears first.
Chef Isabel
Gilda Basque Anchovy Olive Guindilla Skewer
Gilda is Basque, born in Donostia's bars: salted anchovy, manzanilla olive, and vinegar guindilla on one skewer. Use good conservas and keep the order tight: salt, acid, heat.
Chef Jeong-sun
Gim-bugak (Fried Seaweed Crisps)
Plain gim brushed with salted glutinous rice paste, dried until stiff, then fried for a few seconds into light, crackling crisps that belong beside tea, makgeolli, or a rice table.
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