Recipe Archive
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Fai
Yaowarat's gift to Bangkok: five-spice roasted duck, a dark soy gravy that coats every grain of rice, and pickled ginger that cuts through all of it. This is the dish where soy sauce belongs, because the Chinese tradition that built it demands it.
Chef Fai
Day-old rice, a screaming wok, and fish sauce for salt. The simplest Central Thai dish still follows every principle. No paste, no complexity, just the four pillars and violent heat.
Chef Fai
Fermented shrimp paste fried in hot oil until it blooms, tossed with day-old rice, then surrounded by the real architecture: sweet pork, sour mango, fried egg, raw shallots, and chili. The four pillars live on the plate, not in the wok.
Chef Fai
Nam prik pao is a kreung tam: pounded dried chilies, shrimp paste, shallots, garlic, all caramelized in palm sugar and fish sauce. Coat day-old rice in it. That's the whole dish. One paste. Total command.
Chef Fai
Day-old rice, screaming wok, fish sauce for salt, and the best crab you can find. Khao pad poo is the proof that Thai cooking is a system: strip it to the bones and the four pillars still hold.
Chef Fai
Point at the curry, they ladle it over your rice. That's how most Thais eat every day. The kreung tam does the work. The four pillars hold the balance. No menu needed.
Chef Lesia
Clear fish broth sets itself when you give it bones, skin, fins, and a quiet simmer, holding river fish, dill, and carrot in amber for the celebration table.
Chef Fai
No coconut milk. No broth. No mercy. Southern Thai khua kling is the kreung tam with nowhere to hide: turmeric-stained paste fried dry with pork until every grain of meat carries the fire of the deep south.
Chef Fai
Zero liquid. Paste clings to meat. The Southern kreung tam stripped bare, no coconut to hide behind, no broth to dilute. This is the kreung tam test: if your paste is wrong, there is nowhere to run.
Chef Joost
Kibbeling is the fishmonger's proof that thrift can taste generous: cod cheeks and trimmings, battered golden, passed across the counter with a sharp sauce that wakes every bite.
Chef Juliana
You don't need restaurant tricks for kibe: hydrate the wheat, build a refogado, mix with beef and herbs, press it into a tray, and let the oven solve dinner.
Chef Klaus
The Schleswig-Holstein fish larder on a board: small sprats, salt, beech smoke, dark rye, and the discipline to dry the fish before the smoke touches them.
Chef Takumi
Kīma karē is Japanese curry taken almost dry: browned mince, patient onion, and roux cooked down until the sauce clings. Set it beside rice, break the soft egg, and supper is done.
Chef Jeong-sun
Sour napa kimchi, cold rice, and a hot pan become the weeknight fried rice that Korean kitchens make when the refrigerator looks empty but the kimchi jar is alive.
Chef Jeong-sun
The reward for keeping kimchi past its polite stage: whole leaves of sour cabbage and fatty pork braised slowly until the meat gives way and the kimchi becomes the sauce.
Chef Jeong-sun
Well-sour kimchi, wrung out hard and chopped fine, folded with pork, tofu, and glass noodles into dumplings that can be boiled for soup or pan-fried for the table.
Chef Jeong-sun
A cold bowl of thin somyeon in aged kimchi brine and clear broth, sharp enough to wake a tired table and plain enough to make from what the refrigerator already has.
Chef Makoa
Cold-coast kaimoana from Aotearoa: kina cracked open at the table, golden roe lifted from the shell, briny and rich, eaten simply because the reef already did the seasoning.
Chef Dean
Layers of tender chicken and corn tortillas bound by a spiced cream sauce with tomatoes and chiles, baked until the cheese bubbles and browns at the edges. This is Texas comfort food at its most satisfying.
Chef Joost
Chicken in mustard sauce looks like a weeknight shortcut, but the real story is in the jar: coarse Groninger mustard, cream, and one honest pan.
Chef Joost
Plain on paper, beloved at the table: pan-fried chicken, browned mushrooms, and cream turned into the kind of Dutch weekday supper nobody brags about and everyone finishes.
Chef Joost
Sweet soy is the whole secret here: chicken, garlic, ginger, and a dark glossy sauce from the Indo-Dutch kitchen, ready for rice on a Tuesday night.
Chef Klaus
The cherry bread pudding of the south-western table, built from yesterday's rolls, sour cherries, and a custard that must soak in fully before the dish goes near the oven.
Chef Takumi
Kisu is the quiet fish on a tempura plate: small, sweet, and best in summer, opened neatly so the flesh cooks before the batter has time to grow heavy.
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