Chef Jeong-sun
Buldak (Fire Chicken)
Boneless chicken seared until browned, then lacquered in a fierce Korean chili sauce that clings instead of pooling; the modern night-table dish made for heat, rice, and a loud table.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
1844 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Klaus
Buletten (Frikadellen)
The Berlin meatball that belongs as much to the frying pan as to the Imbiss counter: mixed mince, soaked stale roll, mustard, onion, and the patience to brown it slowly.
Chef Jeong-sun
Bulgogi-deopbap (Bulgogi Rice Bowl)
Thin beef marinated with pear, soy, and sesame, then cooked with extra onion and a measured little sauce so it settles into hot rice without turning sweet or heavy.
Chef Jeong-sun
Bulgogi (불고기, Marinated Grilled Beef)
Paper-thin beef in soy, sesame, garlic, and grated pear, cooked fast until the edges caramelize and served in lettuce wraps at the kind of table people lean into.
Chef Takumi
Buri no Teriyaki (鰤の照り焼き, yellowtail teriyaki)
Winter buri asks for restraint: a dry sear, a small pan of soy, mirin, sake, and sugar, then patient basting until the glaze shines like lacquer and the fish stays tender.
Chef Takumi
Buri Sashimi (寒鰤の刺身, winter yellowtail)
Sashimi isn't a dare; it is sourcing, cold handling, and a clean pull of the knife. With winter buri, the fat does the patient work.
Chef Graziella
Busiate al Pesto Trapanese
Sicily's raw tomato and almond pesto, pounded in a mortar as it has been for centuries, tossed with hand-twisted pasta that traps the sauce in every spiral. Trapani's gift to the world.
Chef Takumi
Buta no Shōgayaki (豚の生姜焼き, ginger pork)
Thin pork, fresh ginger, and a small pan are enough. Sear the meat before the sauce touches it, then glaze quickly so the ginger stays clean and the pork stays tender.
Chef Takumi
Butadon (豚丼, Obihiro grilled pork rice bowl)
A good butadon is pork, rice, and a tare that catches at the edge of the grill. The trick is not heaviness. It is timing.
Chef Lesia
Buzhenyna (буженина, garlic-studded roast pork)
A whole pork neck takes garlic into little knife pockets, roasts until the crust goes dark and fragrant, then rests overnight so every cold slice tastes better than shop ham.
Chef Lesia
Bychky v Tomati (бички в томаті, Azov gobies in tomato)
Small Azov gobies go into tomato bright as market cloth and come out soft enough that the bones give up. This is Mariupol food: cheap, red, generous, and better tomorrow.
Chef Jeong-sun
Byeongeo-jorim (병어조림, Braised Silver Pomfret)
A summer fish braise from the Korean home table, whole silver pomfret simmered gently over potato until the spicy soy sauce clings and the soft flesh lifts clean from the bone.
Chef Lesia
Bytky Ukrainski (битки українські, pounded cutlets)
The first sound is the meat against the board: flat, sharp, changing as the fibres loosen. Fry the cutlets fast, then let onion gravy do the soft finishing.
Chef Lesia
Bytochky z Tyulky (биточки з тюльки, Odesa sprat cutlets)
A heap of tiny silver fish becomes supper by the oldest Odesa trick: clean them, press them together, fry until the edges crackle, and let lemon and dill do the talking.
Chef Makoa
Cabri au Lait de Coco (Henua ʻEnana Wild Goat in Coconut Milk)
Wild goat from the high valleys of Henua ʻEnana, browned and braised slow in fresh coconut cream with onion, garlic, and bay, then served with mei, the breadfruit heart of the Marquesas.
Chef Lupita
Cabrilla a la Talla Sudcaliforniana
Baja California Sur's whole grouper, butterflied flat, painted with a guajillo and lime adobo bound with Mexican mayonnaise, and grilled over mesquite at a beach palapa on the Sea of Cortez.
Chef Lupita
Cabrito al Azafrán de la Sierra Gorda
Querétaro's Sierra Gorda cabrito, browned in manteca de cerdo and braised until the young goat turns tender in a guajillo, comino, and azafrán sauce meant for pan de rancho, tortillas calientes, and a crowded table.
Chef Lupita
Cabrito al Pastor Norteño
Nuevo Leon's milk-fed kid goat staked on an iron cross and slow-roasted beside open mesquite coals for four hours, served on hand-stretched sobaquera flour tortillas with salsa borracha and frijoles charros.
Chef Margarida
Cabrito Assado
The Easter roast of mountain Portugal, where young goat meets garlic, rosemary, and slow heat. This is what celebration tastes like in Beira, carved at the table with family gathered around.
Chef Ally
Cacio e Pepe
Three ingredients, infinite satisfaction. Real Pecorino Romano, freshly cracked black pepper, and good pasta transformed through nothing but technique and respect for what you have.
Chef Graziella
Cacio e Pepe
Three ingredients expose every flaw and reward every success. The silky emulsion of pecorino and pasta water, studded with cracked black pepper, is Rome's gift to cooks who understand that simple does not mean easy.
Chef Remy
Cajun Chicken Pasta
Tender blackened chicken with that signature char resting on ribbons of fettuccine dressed in a creamy, spice-kissed sauce with sweet bell peppers and onions, the kind of dish that makes you want to lick the plate clean.
Chef Remy
Cajun Fried Turkey
A whole bird injected with fiery Cajun butter, lowered into crackling peanut oil until the skin turns deep mahogany and shatters at the touch, the meat impossibly juicy and seasoned clear through to the bone.
Chef Remy
Cajun Meatloaf
A Louisiana take on the American classic, packed with the holy trinity, bold Cajun spices, and a sticky-sweet Creole tomato glaze that caramelizes into something unforgettable. This is Sunday supper with a bayou soul.
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