Chef Takumi
Yakitori Tsukune (つくね, chicken meatballs)
Tsukune looks like the clever skewer at the yakitori counter, but the secret is plain: knead the chicken until sticky, chill it well, and glaze it only after the meat has set.
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 Jeong-sun
Yeongeun-jeon (Lotus Root Jeon)
Pale lotus root coins blanched just long enough to tame their starch, coated lightly in flour and egg, then pan-fried into crisp-edged jeon for a holiday platter or a quiet snack.
Chef Thomas
Yorkshire Potted Ham
Cold roast ham pounded with soft butter, English mustard, and a whisper of mace, packed into pots and sealed under clarified butter. The Boxing Day meal that asks almost nothing of you and gives back more than it should.
Chef Jeong-sun
Yuk-jeon (Pan-Fried Beef Slices)
Paper-thin beef slices seasoned lightly, touched with flour and egg, then pan-fried just long enough to set the coat while the meat stays tender underneath.
Chef Isabel
Zamburiñas Gratinadas
Zamburiñas gratinadas are Galician queen scallops baked in their shells under a sweet onion sofrito, a little jamón, white wine, and breadcrumbs. The secret is a slow base and a brief oven.
Chef Isabel
Zarajos de Cuenca
Zarajos de Cuenca are lamb intestines wrapped around a sarmiento, a vine shoot, then fried until the outside goes crisp and the centre stays tender. Dry them well before the oil.
Chef Isabel
Zorza Gallega
Zorza Gallega is chorizo before the casing, the seasoned pork fried loose after a long rest so the pimentón, garlic, oregano, and wine have time to reach the meat.
Chef Graziella
Zucchine Ripiene alla Ligure
Hollowed zucchini filled with their own flesh, bound with egg and Parmigiano, perfumed with Liguria's beloved marjoram. Garden frugality transformed into something refined.
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