Chef Klaus
Hamburger Labskaus
Hamburg's sailor mash is not pretty by accident: pink potato, corned beef, beetroot, fried egg, herring, and pickle, all held together by one rule, dry potatoes before you mash.
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
Hamburger Pannfisch
Hamburg's fish pan is thrift with a spine: cold boiled potatoes browned hard, cooked fish folded in gently, and a sharp mustard sauce made from the fish liquor.
Chef Makoa
Hamburger Steak Plate Lunch (Hawaiʻi Local Beef Patty with Onion Gravy)
A Hawaiʻi Local plate-lunch staple: tender seasoned beef patties smothered in onion brown gravy over two scoops rice, with mac salad alongside. The loco moco's plainspoken cousin, no egg needed.
Chef Freja
Hamburgerryg i Ovn med Flødekartofler
Smoked pork loin glazed with mustard and baked alongside cream potatoes until the kitchen smells of smoke and butter. The Danish weeknight dinner that makes November feel like a good idea.
Chef Makoa
Hāngī (Māori Pit-Oven Pork and Root Vegetables)
Aotearoa's Māori hāngī: pork, chicken, kūmara, potato, and pumpkin lowered over hot stones until the meat pulls soft and the roots drink in the earth-oven richness.
Chef Jeong-sun
Hangjeongsal-gui (항정살구이, Grilled Pork Jowl)
A small marbled pork cut Koreans call thousand-layer meat, grilled plain and hot so the edges crisp, the center stays juicy, and the table does the seasoning with ssam and sesame salt.
Chef Dean
Hatch Chile Green Chicken Enchilada Casserole
A bubbling casserole of fire-roasted Hatch chiles, tender shredded chicken, and corn tortillas layered with tangy tomatillo cream sauce and pools of melted Monterey Jack. This is Southwest comfort food at its most generous and unapologetic.
Chef Makoa
Hawaiʻi Local Garlic Shrimp Plate (Kahuku Grindz)
North Shore Oʻahu shrimp-truck garlic shrimp, shells on and shining in butter, garlic, lemon, and paprika, piled over two scoops rice with mac salad nearby.
Chef Makoa
Hawaiʻi Local-Style Fried Rice (Plantation-Camp Wok Rice)
Day-old rice goes into the hot pan with Spam, Portuguese sausage, char siu, egg, shoyu, and green onion: Hawaiʻi's Local camp-kitchen answer to waste nothing and feed everybody fast.
Chef Takumi
Hayashi Raisu (ハヤシライス, hashed beef rice)
Hayashi raisu looks like a long European stew, but the home version is quicker: thin beef, sweet onions, tomato, demi-glace, and rice waiting beside it.
Chef Makoa
Heʻe Poke (Hawaiian Octopus Poke)
Tender heʻe sliced thin and tossed with limu, ʻinamona, sweet onion, sesame oil, and paʻakai. This is Hawaiian poke, the tako bowl beside the ʻahi everyone knows.
Chef Elsa
Heidensterz (Styrian Buckwheat Sterz)
Styrian buckwheat flour toasted in hot fat until the kitchen smells like roasted hazelnuts, then crumbled rough with two forks and served with crackling Grammeln and cold sour milk.
Chef Makoa
Heke (Rapa Nui Grilled Octopus)
At Rapa Nui's far ocean edge, heke, reef octopus, is simmered tender, grilled until glossy and charred, then served with kumara and lemon, the cousin of Hawaiian heʻe and Māori wheke.
Chef Freja
Hel Ovnbagt Pighvar med Sauce Hollandaise
Whole turbot baked with butter and lemon until the flesh lifts from the bone in clean, pearlescent sheets. Sauce hollandaise, steamed spidskaal, nye kartofler. The fish you serve when you want the table to remember.
Chef Joost
Hele Kip uit de Oven
A whole chicken from the oven is Dutch household cooking at its most honest: butter, patience, pan juices, and the kind of table that waits for no decoration.
Chef Freja
Helstegt Pattegris
A whole suckling pig roasted slowly until the svaer crackles across every surface, carried to the garden table with an apple in its mouth and brunede kartofler alongside. The Danish celebration at its most generous.
Chef Freja
Helstegt Rodspaette med Persillesovs og Nye Kartofler
Denmark's summer fish dinner: whole rodspaette dredged in dark rugmel and fried in browned butter, served with creamy persillesovs and the first nye kartofler of June. The season on a plate, cooked with love.
Chef Dean
Herb-Crusted Rack of Lamb
A magnificent rack of lamb wearing a golden coat of Dijon mustard and fresh herbs, roasted to rosy perfection. This is the centerpiece your holiday table deserves, and it's far simpler than it looks.
Chef Ally
Herb-Crusted Rack of Lamb
Tender, grass-fed lamb roasted with a fragrant crust of garden herbs and sharp Dijon, carved to reveal a rosy interior that needs nothing more than its own juices.
Chef Joost
Hete Bliksem (Dutch Potato, Apple, and Pear Mash)
The name warns you before the spoon does: Hete Bliksem is potato mashed with apple and pear, a humble Dutch supper that hides its heat like a family secret.
Chef Jeong-sun
Heuk-dwaeji-gui (Jeju Black Pork)
Jeju's black pig grilled without marinade, just thick pork, measured salt, patient fire, and warm meljeot anchovy dip, so the firmer meat and deep fat taste clearly of the island.
Chef Lupita
Hidrocálido Pork Shank (Chamorro al Horno)
Aguascalientes chamorro al horno, pork shank marinated overnight in guajillo-pasilla adobo with naranja agria, then baked low until the skin crackles and the bone gives up clean.
Chef Klaus
Himmel un Ääd met Flönz
Köln's sweet-savoury plate lives on balance: floury potatoes, tart apples, onions cooked slow, and Flönz fried gently so the casing crisps before the middle bursts.
Chef Takumi
Hire-katsu (ヒレカツ, pork filet cutlet)
Lean tenderloin, thick rounds, fresh panko, and steady oil. Hire-katsu gives you tonkatsu's pleasure with a cleaner bite, tender inside and crisp outside, without making a ceremony of frying.
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