Chef Jeong-sun
Yeongyang-dolsotbap (Stone Pot Nutritious Rice)
A stone pot of short-grain rice cooked with chestnut, jujube, ginseng, gingko, and beans, served with a measured soy sauce and finished with sungnyung from the crisp crust.
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.
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Recipes
Chef Jeong-sun
Yeongyang-gulbap (영양굴밥, Oyster Rice)
Winter oyster rice from the Chungcheong coast, cooked with chestnut, jujube, and shiitake, then finished with oysters at the last covered rest so they stay plump under a soy-perilla sauce.
Chef Jeong-sun
Yeonnip-bap (연잎밥, Lotus Leaf Rice)
Sticky rice folded with chestnuts, jujubes, black beans, and ginkgo, wrapped in lotus leaves and steamed until the leaf becomes both vessel and seasoning for a quiet summer table.
Chef Takumi
Yokosuka Kaigun Karē (横須賀海軍カレー, navy curry)
This is the curry that made Japan a curry country: plain beef, potatoes, carrots, onions, and a roux dark enough to taste cooked, not raw.
Chef Takumi
Yokote Yakisoba (横手やきそば)
Yokote yakisoba is weeknight food with one local insistence: straight noodles, glossy sweet sauce, a soft egg on top, and red fukujinzuke pickle beside it.
Chef Jeong-sun
Yuk-sasimi (Plain Sliced Raw Beef)
Fresh lean beef sliced thick and served without marinade, the Jeolla butcher's-cut way: cold, clean, and eaten with sesame-salt oil or ssamjang so the meat still tastes like itself.
Chef Jeong-sun
Yukhoe-bibimbap (Raw Beef Bibimbap)
A market bowl of warm rice, seasoned raw beef, namul, pear, and raw yolk, mixed at once so the beef stays clean and cold while the rice carries everything.
Chef Jeong-sun
Yukhoe (Seasoned Raw Beef)
Cold, lean beef cut by hand into clean ribbons, seasoned lightly with sesame oil, garlic, soy, and sugar, then served with crisp Korean pear and a yolk at the center.
Chef Takumi
Yuzu-Marinated Grilled Spanish Mackerel (鰆の幽庵焼き, Sawara no Yūanyaki)
Sawara is a spring fish with soft flesh and a clean sweetness. Give it two days in Yūan tare, then grill it gently until the surface shines.
Chef Lupita
Zacahuil Huasteco de Veracruz
Veracruz's Huasteca zacahuil is a monumental tamal of coarse masa martajada, pork, turkey, chile ancho, chipotle seco, and acuyo, wrapped in banana leaves and slow-baked until it can feed the whole fiesta.
Chef Lesia
Zapechena Ryba (запечена риба, baked fish with carrots)
The carrots do the loud work here: they collapse into sunflower oil, turn amber-orange, and make a sweet blanket for fish that tastes even better after resting.
Chef Lesia
Zavyvantsi (завиванці, Transcarpathian Stuffed Veal Rolls)
The cut slice tells the truth: tender veal coiled around dark mushrooms, smoked salo, and onion, then slow-braised until the sauce turns glossy enough to drag bread through.
Chef Joost
Zeeuwse Mosselen
The Oosterschelde puts dinner in the shell: briny Zeeland mussels, leek, celery, white wine, and the Dutch discipline to add no water at all.
Chef Joost
Zeeuwse Oesters
Zeeland oysters are the tidal pantry at its purest: flat and creuse shells from Yerseke, opened cold, eaten slowly, and tasting of the Oosterschelde before the wine is poured.
Chef Graziella
Ziti al Forno
The celebratory baked pasta of Naples, where long tubes of ziti are broken by hand, layered with slow-simmered ragù, ricotta, and mozzarella, then baked until the top bubbles and browns.
Chef Lupita
Zoque Ceremonial Tamal (Jacuane)
Chiapas' Zoque jacuane is a ceremonial tamal of masa, frijol, dried Pacific shrimp, and pumpkin seed wrapped in hoja santa, built for feast days, not shortcuts.
Chef Lupita
Zoque Patashete con Pepita
Chiapas' Zoque patashete, simmered until tender and folded into toasted pumpkin seed sauce with chile simojovel, epazote, and hoja santa, is a budget plate built from milpa logic, not restaurant fashion.
Chef Lupita
Zoque Pork Mole (Ninguijuti)
Chiapas's Zoque ninguijuti is pork simmered in a thick masa mole of chile chimborote, roasted tomato, garlic, and warm spices, the kind of dish made for fiestas, not for rushing.
Chef Takumi
Zukedon (漬け丼, marinated sashimi rice bowl)
Zukedon is the weeknight answer to sashimi: good fish, a brief soy marinade, warm rice cooled enough to respect it, and a bowl that tastes composed without pretending to be grand.
Chef Graziella
Zuppa di Farro alla Garfagnina
Mountain soup from the chestnut forests of Tuscany, where farro has grown since Roman times. Beans, pancetta, and ancient grain simmered until they become something that warms you from the inside.
Chef Joost
Zuurkoolovenschotel
Sour cabbage, spiced gehakt, and potato mash go into the oven, and the old winter stamppot returns with a golden roof and a little Sunday ambition.
Chef Joost
Zuurkoolstamppot (Dutch Sauerkraut Mash)
A winter cellar dish with a sharp tongue: zuurkool folded through soft potatoes, rich onion butter, and mustard, proving the Dutch larder knew preservation could still taste bright.
Chef Elsa
Zwiebelrostbraten
Pan-fried beef steak buried under a mountain of crispy golden onion rings, with a rich pan gravy that tastes like every good Gasthaus you've ever walked into on a cold evening.
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