Chef Joost
Ajam Opor (Indo-Dutch Coconut Chicken)
Ajam is the old Dutch spelling of ayam, chicken, and opor is the pale coconut braise that lets a rijsttafel breathe between its darker, hotter dishes.
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 Joost
Ajam Paniki
Ajam Paniki is an Indische recipe card with a Manado heart: chicken standing in for paniki, fruit bat, then simmered in coconut milk, ginger, lemongrass, and chilli until the sauce turns gold.
Chef Joost
Ajam Roedjak
The old Dutch spelling already tells you this chicken has crossed oceans: ajam roedjak, sweet, sour, hot, and salty, the Indo family table in one braising pan.
Chef Takumi
Aji Fry (アジフライ, panko-fried horse mackerel)
Aji fry is weeknight fish with no mystery: fresh horse mackerel opened cleanly, breaded lightly, and fried until the panko crackles while the flesh stays sweet.
Chef Takumi
Aji no Tataki (鯵のたたき, Boso chopped horse mackerel)
Summer horse mackerel, chopped just enough to catch ginger and scallion, becomes a cool, clean main dish with rice. The secret is fresh fish and a knife that does not bruise it.
Chef Takumi
Akashi-yaki (明石焼き, dashi-dipped octopus dumplings)
Akashi-yaki is not sauced takoyaki. It is egg-rich batter, tender octopus, and clear dashi, cooked pale and soft so each ball can be dipped like a small custard dumpling.
Chef Jeong-sun
Albap (Flying-Fish Roe Rice Bowl)
A quick Korean rice bowl built on contrast: warm rice, cold popping flying-fish roe, chopped vegetables, gim, sesame oil, and the crisp rice bottom a hot stone bowl gives you.
Chef Margarida
Alcatra
The slow-braised beef of Terceira island, where wine and warm spices transform humble cuts into something sacred. This is festival food, gathering food, the dish that brings the Azorean diaspora home.
Chef Isabel
Aletría Murciana
Aletría Murciana is Murcia's humble noodle guiso: fine fideos, pork ribs, potato, saffron, and a dark sweet sofrito. Get that base right and the pot knows where it's going.
Chef Margarida
Alheira de Mirandela
The sausage that saved lives during the Inquisition, grilled until the casing splits and served with a runny fried egg and golden potatoes. History you eat with your hands.
Chef Klaus
Allgäuer Krautkrapfen
The Allgäu pan dish that makes a meal from noodle dough, winter kraut, onion, and fat: brown the cut sides first, then cook gently so the rolls hold.
Chef Lupita
Almejas Tatemadas de Loreto
Loreto's pit-roasted clams, planted hinge-up in beach sand and tatemadas under a fast fire of dried romerillo brush, the resinous Baja desert shrub that gives this dish its smoke.
Chef Lupita
Almendrado Oaxaqueño con Pollo
Oaxaca's eighth mole, the silky, almond-and-cinnamon almendrado, served over poached chicken. Mild, sweet, restrained, and a quiet rebuttal to anyone who thinks Mexican food has to be hot to be Mexican.
Chef Margarida
Amêijoas à Bulhão Pato
The clam dish that made a poet immortal, nothing but garlic, wine, and coentros meeting the brine of the sea. Ten minutes from pan to table. Bread mandatory.
Chef Dean
American Goulash
A Midwestern one-pot supper of seasoned ground beef, tender elbow macaroni, and tomatoes simmered into a thick, soul-satisfying stew. This is the dish that fed factory workers and farm families alike.
Chef Takumi
Anago no Tempura (穴子の天ぷら, sea eel tempura)
A whole anago looks like a test of nerve. It is mostly good sourcing, a dry skin, cold batter, and oil hot enough to leave the eel sweet under its lace.
Chef Freja
Andelår med Rødkål
Slow-roasted duck legs with crisp, deeply golden skin, served with braised red cabbage and caramelized potatoes. The weeknight Danish duck that proves the best part of the bird is the one that takes its time.
Chef Freja
Andesteg med Aebler og Svesker
The whole roasted duck of juleaften, stuffed with tart apples and dark prunes, slow-roasted for four patient hours until the skin crackles like something earned and the meat underneath gives way without resistance.
Chef Joost
Andijviestamppot
The Dutch trick is not cooking the andijvie at all: let the hot potatoes do the work, so the greens soften, stay bright, and keep their clean bitter bite.
Chef Jeong-sun
Andong Geonjin-guksu (Rinsed Banquet Noodles)
Andong's guest noodles, wheat and roasted soybean flour rolled thin, boiled and rinsed cold, then set in a clear chilled anchovy broth with careful strips of beef, egg, and cucumber.
Chef Jeong-sun
Andong Heotjesabap (Mock Ancestral-Rite Rice)
Andong's ritual-table rice served on an ordinary day: separate soy-sesame namul, warm rice, and clear radish soup, mixed without gochujang so every vegetable keeps its own voice.
Chef Jeong-sun
Andong-jjimdak (Andong Braised Chicken)
A generous Andong market braise of chicken, potatoes, chilies, and glass noodles in glossy soy sauce, cooked in the right order so the noodles soak up flavor without turning heavy.
Chef Remy
Andouille and White Bean Cassoulet
Smoky andouille and tender white beans slow-baked until the flavors marry into something greater than their parts, finished with a shatteringly crisp breadcrumb crust that shatters into creamy, meaty perfection beneath.
Chef Isabel
Andrajos Andaluces con Conejo
Andrajos are Andalucía's dough-rag stew from Jaén and Granada: a slow rabbit guiso thickened with torn sheets of flour dough, rolled thin so they cook tender instead of gummy.
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