Chef Dean
Hoppin' John
Smoky ham hock, creamy black-eyed peas, and fluffy rice combine in this time-honored Southern dish that has graced New Year's tables for generations, promising good fortune with every spoonful.
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 Fai
Steamed Fish Curry Custard (Hor Mok Pla)
Same red kreung tam as gaeng phet, but steamed into a silky custard with fish and coconut cream. One paste, two dishes. That's the system at work. Principles, not recipes.
Chef Fai
Southern Steamed Seafood Curry (Hor Mok Talay)
A Southern Thai kreung tam wrapped in coconut custard and steamed in banana leaf. Turmeric, not galangal, runs the paste. The sea provides the protein. The mortar provides the soul.
Chef Dean
Horseradish-Crusted Salmon
A golden-crusted salmon roast where pungent horseradish meets buttery breadcrumbs, creating the perfect contrast of heat and richness against tender, coral-pink fish. This is holiday cooking that honors tradition while respecting your time.
Chef Fai
Clams with Roasted Chili Jam (Hoy Lai Pad Nam Prik Pao)
Nam prik pao is a kreung tam that already did the work for you: roasted, pounded, cooked down. Fire the wok, open the clams, let the jam do what it was built to do.
Chef Fai
Crispy Mussel Omelet (Hoy Tod)
Tapioca starch batter fried in enough oil to terrify you, mussels seared into the crust, eggs cracked on top, bean sprouts piled high. Yaowarat at dusk on a plate. The crispy lace is non-negotiable.
Chef Lesia
Hrechanyky z M'yasom (гречаники з м'ясом, buckwheat and pork patties)
Buckwheat is not filler here. It is half the meat, soaking up pork fat, onion sweetness, and tomato gravy until each browned edge tastes nutty, dark, and properly fed.
Chef Makoa
Huahua Tītī (Māori Muttonbird Preserved in Fat)
Aotearoa's richest keeping food: Ngāi Tahu tītī, the muttonbird of the southern islands, cooked until the fat runs clear, salted well, and held for the table.
Chef Freja
Hummer Thermidor til Nytaar
The Danish New Year's celebration lobster. Hummer poached in court bouillon, folded into a cognac cream sauce with Gruyère and tarragon, returned to its shell and broiled golden. The last great dish of the year.
Chef Jeong-sun
Huraideu-chikin (후라이드치킨, Korean Double-Fried Chicken)
The unsauced Korean chicken that came before the red gloss: brined pieces, a thin starch coat, and two trips through hot oil until every edge crackles clean.
Chef Lesia
Huska z Hrechkoiu (гуска з гречкою, goose with buckwheat)
The buckwheat is not a side dish here. It sits under the goose, catches every drop of rich roasting fat, and comes out darker, louder, and more wanted than anyone expected.
Chef Joost
Hutspot (Dutch Carrot, Onion and Potato Mash)
The name means a shaken pot, and inside it is a siege, a harvest, and four centuries of Dutch winters: carrots, onions, and potatoes mashed into plain-looking history.
Chef Joost
Hutspotschotel met Gehakt
The name means shaken pot, and this oven version keeps the old orange mash while tucking spiced minced beef underneath and old Gouda on top.
Chef Takumi
Hyūgadon (ひゅうが丼, Ōita marinated tuna rice bowl)
Hyūgadon is fishermen's food at its clearest: cool tuna, warm rice, a sweet sesame-shōyu sauce, and a yolk that turns the bowl rich without hiding the fish.
Chef Makoa
Iʻa Maloʻo Akule (Hawaiian Sun-Dried Bigeye Scad)
Whole Hawaiian akule, split down the back, salted, and dried under clean sun until firm, then grilled and eaten with poi, rice, or breadfruit.
Chef Makoa
Iʻa Paʻakai (Hawaiian Salt-Cured Fish)
Hawaiʻi's iʻa paʻakai is fish salted with red paʻakai ʻalaea and dried until firm, eaten in salty flakes with poi, rice, or ʻuala. Preservation turns into comfort.
Chef Makoa
Iʻa Tunu (Marquesan Grilled Reef Fish with Miti Haari)
Reef fish off the morning line, salted clean and grilled ʻEnana style, then served with fresh-squeezed miti haari, the coconut sauce that keeps the plate rich without hiding the fish.
Chef Makoa
Ika i te Lolo (Tokelauan Fish Simmered in Coconut Cream)
Tokelau's ika i te lolo, reef fish held gently in coconut cream and onion until the sauce turns rich and the fish flakes soft. Lagoon food, coral-soil food, weeknight food.
Chef Makoa
Ika Lolo (Tongan Fish Baked in Taro Leaves and Coconut Cream)
Tonga's ika lolo, fresh fish folded into taro leaves with ginger, garlic, and coconut cream, then baked until the leaf goes silky and the fish stays sweet under the coconut.
Chef Makoa
Ika Mata (Cook Islands Raw Fish in Coconut)
The Cook Islands bowl: fresh fish just turned in lime, softened with thick coconut cream, and kept crisp with cucumber, onion, and tomato. Same fish, different bowl.
Chef Makoa
ʻIka Mata (Tuvaluan Atoll Raw Fish in Coconut Cream)
Tuvalu's ʻika mata is the atoll bowl: fresh reef fish, lime, coconut cream, onion, and cucumber, made close to the table where ocean feeds the kāiga.
Chef Takumi
Ika no Tempura (いかの天ぷら)
Squid tempura looks like a test of courage, but it asks for only three honest things: fresh squid, dry surfaces, and the nerve to pull it before it toughens.
Chef Takumi
Ikuradon (いくら丼, salmon roe rice bowl)
Ikuradon looks lavish, but the work is quiet: clean roe, a cooled soy-dashi marinade, hot rice, and the restraint to let each bead burst without anything heavy in its way.
Chef Jeong-sun
Imyeonsu-gui (Grilled Atka Mackerel)
A weeknight grilled fish with crisp salted skin, moist white flesh, and enough savory oil to season a bowl of rice without needing a heavy sauce.
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