Chef Jeong-sun
Gamja-mandu (Gangwon Potato Dumplings)
Gangwon-style potato dumplings with a bouncy, near-translucent wrapper made from grated raw potato and starch, wrapped around pork and garlic chives, then steamed until tender and glossy.
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
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Recipes
Chef Freja
Gammeldags Oksesteg
The old-fashioned Danish pot roast, browned deep in butter and braised for hours with juniper berries and bay. The sauce darkens with cream and madkulør. The house fills with the smell of Sunday.
Chef Thomas
Gammon, Egg and Chips
A thick gammon steak, golden from the pan, a fried egg with a yolk that runs when you cut into it, and proper twice-fried chips. The meal that says more about home than any recipe book ever could.
Chef Jeong-sun
Ganjang-chikin (Soy-Garlic Fried Chicken)
The quieter half of the chimaek table: double-fried chicken with a thin, hard crust, brushed in a soy-garlic glaze reduced just enough to shine and cling.
Chef Jeong-sun
Ganjang-gejang (Soy-Marinated Raw Crab)
Raw flower crab cured in a clean soy brine, boiled and cooled before it ever touches the shell, then poured over twice until the sweet flesh and orange roe steal the rice bowl.
Chef Takumi
Ganmodoki (がんもどき, Hiryōzu)
Ganmodoki is tofu made brave: pressed dry, kneaded with roots and seaweed, fried until bronzed, then given a quiet bath in konbu-shiitake dashi for a weeknight main that keeps.
Chef Graziella
Garganelli
Ridged tubes from Emilia-Romagna, made by rolling fresh egg pasta squares over a comb with a wooden stick. The grooves grip sauce like nothing else. Hand-made, never extruded.
Chef Graziella
Garganelli con Prosciutto e Piselli
Ridged egg pasta tubes rolled by hand, each groove designed to trap the delicate sauce of sweet peas, rose-colored ham, and just enough cream to bind them together. This is Emilia-Romagna in spring.
Chef Ally
Garlic Butter Pork Chops
Thick-cut bone-in chops seared until deeply golden, then basted in foaming butter with whole garlic and garden thyme. Simple technique that lets heritage pork shine.
Chef Thomas
Garlic Butter Prawns with Crusty Bread
King prawns turned quickly in garlic butter, sharpened with lemon and white wine, scattered with parsley, and brought to the table in the pan with bread torn for mopping up every last drop.
Chef Dean
Garlic Butter Spot Prawns
Sweet Pacific spot prawns bathed in golden garlic butter, their coral shells glistening, served head-on the way the fishermen's families have eaten them for generations along the Puget Sound.
Chef Dean
Garlic Noodles with Dungeness Crab
Buttery, garlicky egg noodles crowned with sweet Dungeness crab meat, a dish that married Vietnamese ingenuity with Pacific Northwest abundance and became a West Coast legend in the process.
Chef Graziella
Gatto di Patate
The baroque potato cake of Naples, where silky mashed potatoes enfold a hidden treasure of cheeses and cured meats, then bake until a golden crust gives way to molten richness within.
Chef Elsa
Gebackener Karpfen
Waldviertel carp fillets breaded in fine Semmelbrösel and fried golden in clarified butter, served with lemon wedges and warm Erdäpfelsalat on Christmas Eve, the way Austrian families have done it for generations.
Chef Joost
Gebakken Schol
A whole North Sea plaice, dusted with flour and fried in butter, is the Dutch weeknight fish at its plainest and best: crisp skin, sweet flesh, potatoes waiting.
Chef Joost
Gehaktballen in Jus
The Dutch warm meal turns on this: a fist-sized gehaktbal, browned properly, then left to give itself to the pan until potatoes have something worth catching.
Chef Dean
German Sauerbraten
A magnificent pot roast transformed by days of vinegar-spice marination into fork-tender slices bathed in dark, glossy gingersnap gravy. This is the centerpiece your Christmas table deserves.
Chef Klaus
Germknödel
The Alpine yeast dumpling that stands or falls on patience: soft dough, thick plum Powidl, melted butter, and poppy sugar, proved twice so it rises light instead of sulking in the pot.
Chef Joost
Gerookte Paling (Dutch Smoked Eel)
Golden smoked eel on buttered bread, the old feast food of Holland's wet country, where rivers, peat ditches, and the former Zuiderzee once set the table.
Chef Elsa
Geselchtes mit Sauerkraut und Semmelknödel
Slow-simmered smoked pork with caraway-scented sauerkraut and Semmelknödel, the kind of honest Alpine farmhouse cooking that warms you from the inside out and asks nothing more than good ingredients and patience.
Chef Joost
Gestoomde Makreel
The Dutch fishmonger's mackerel is not boiled in silence but cooked in smoke, rich, oily, and honest, the kind of fish you eat on bread before lunch becomes complicated.
Chef Dimitra
Gigantes me Chtapodi from Greek Macedonia (Γίγαντες με Χταπόδι)
Macedonia's fasting dish of Prespes gigantes and octopus is baked slowly in tomato until the beans turn creamy, the sauce darkens, and the octopus gives the pot its sea-salt depth.
Chef Takumi
Gisei-dofu (擬製豆腐, mock tofu)
Mock tofu sounds like a trick, but the dish is plain good sense: crumble tofu, season it gently, bind it, press it back into shape, and let each slice show the work.
Chef Thomas
Glamorgan Sausages with Mash and Onion Gravy
Crisp, golden Welsh sausages of cheese and leeks and breadcrumbs, no meat needed, with buttery mash and a dark, slow onion gravy that makes the whole plate worth sitting down to.
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