Chef Fai
Grilled Sausage Wraps (Naem Nuang แหนมเนือง)
Korat's favorite crossover: bouncy grilled pork balls, rice paper, a mountain of herbs, and a peanut dipping sauce that hits all four pillars. This is Isan hospitality on a table, not a plate.
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
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Recipes
Chef Fai
Fermented Sour Pork Ribs (Naem Si Krong Moo / แหนมซี่โครงหมู)
Lactic acid bacteria turn sticky rice into sour gold around bone-in pork ribs. Three days wrapped in banana leaves. The same naem science that's preserved Thai pork for centuries, applied to the richest cut on the animal.
Chef Takumi
Nagoya Miso Pork Cutlet (味噌カツ, Miso-katsu)
Nagoya's cutlet is crisp panko, clean pork, and a dark Hatchō miso tare thinned with dashi just enough to glaze, not bury, the crust beneath it.
Chef Takumi
Nakatsu no Karaage (中津の唐揚げ, Nakatsu-style fried chicken)
Nakatsu's karaage is thigh meat treated with patience: a soy, garlic, and ginger marinade, potato starch for a dry crackle, and a second fry that gives the crust its nerve.
Chef Jeong-sun
Nakji-bokkeum (낙지볶음, Spicy Stir-Fried Octopus)
Small octopus cleaned with salt and flour, blanched for half a minute, then stir-fried hard in a red sauce that clings without hiding the spring of the seafood.
Chef Jeong-sun
Nakji-deopbap (Spicy Octopus Rice Bowl)
Small octopus seared hot and fast in a red pepper sauce that stays glossy, not dry, then spooned over rice with cucumber and sesame for a bowl that wakes you up.
Chef Jeong-sun
Nakji-tangtangi (Chopped Raw Octopus)
Jeonnam's lively raw octopus dish, chopped to the rhythm of the knife, seasoned with sesame oil and salt, and served at once while the sea still reads clearly.
Chef Takumi
Napolitan (ナポリタン, ketchup spaghetti)
Napolitan is yōshoku honmono: soft spaghetti, ketchup cooked until glossy, onion and green pepper, ham, butter, and a kissaten plate that asks for Tabasco at the table.
Chef Joost
Nasi Goreng met Spiegelei
The name means fried rice, but on the Indo-Dutch table it became supper itself: ketjap-dark, garlicky, edged with chili, and crowned with a yolk.
Chef Remy
Natchitoches Meat Pies
Louisiana's official state meat pie, stuffed with boldly seasoned beef and pork, wrapped in a tender flaky crust, and fried to a deep golden brown that shatters when you bite through to the savory filling inside.
Chef Takumi
Negi-yaki (ねぎ焼き, scallion pancake with pork)
Scallions take the place of cabbage here, by the handful. The pancake cooks greener and lighter than okonomiyaki, then finishes with soy and lemon, sharp, clean, and honest.
Chef Takumi
Negitorodon (ネギトロ丼, minced tuna and scallion rice bowl)
Negitorodon is the thrift of the sushi counter turned into supper: glistening fresh tuna trim, chopped just enough to hold together, over room-temperature vinegared rice.
Chef Dean
New England Lobster Rolls with Warm Butter
Tender chunks of sweet lobster bathed in warm clarified butter, nestled into golden-griddled split-top buns. This is the Connecticut style: pure, unapologetic, and respectful of the sea's finest offering.
Chef Remy
New Orleans BBQ Shrimp
Sweet Gulf shrimp bathed in a sinfully rich butter sauce spiked with Worcestershire, cracked pepper, and fresh rosemary, the kind of dish where the bread matters as much as the shrimp because you'll want every last drop
Chef Juliana
Nhoque do Dia 29
You think fresh nhoque is for someone braver than you. It isn't. Dry potatoes, a little flour, a real refogado, and the discipline not to turn tender dough into shoe soles.
Chef Klaus
Niederbayerischer Surbraten
A Lower Bavarian roast that starts in the brine crock, not the oven: pork shoulder cured deep with salt, then roasted gently until the fat gives and the meat stays juicy.
Chef Takumi
Nigiri-zushi (握り寿司, edomae)
One clean slice of fish, a small oval of vinegared rice, wasabi hidden between them: edomae nigiri asks for care, not theater, and the key is temperature.
Chef Takumi
Nikudofu (肉豆腐, simmered beef and tofu)
Thin beef, plain tofu, and scallions simmer in a sukiyaki-style broth until the tofu drinks the seasoning and the beef stays tender. Fifteen minutes, no performance.
Chef Takumi
Nikujaga (肉じゃが, simmered beef and potatoes)
Nikujaga is weeknight nimono at its most direct: thin beef, potatoes, onion, and carrot simmered until the broth reduces and clings, sweet-salty and clear enough to taste every piece.
Chef Lupita
Nopal en Penca Queretano
Queretaro's Otomi rancho nopal, split and stuffed with queso ranchero, chorizo, ajo, cilantro, and a dark chile ancho salsa before the penca chars over carbon.
Chef Lupita
Nopales con Chile Colorado Sonorense
Sonora's desert ranch dish of tender nopales simmered in a deep red sauce of toasted California chile, garlic, and oregano sonorense. The plant-based main of the northern Mexican kitchen, served with flour tortillas the way the rancheras do it.
Chef Lupita
Nopales de Santo de Villa Progreso
Villa Progreso's Otomí feast-day nopales, tender cactus paddles simmered in a brick-red guajillo caldo with xoconostle and Mexican oregano, served from a clay cazuela with corn tortillas.
Chef Lupita
Nopales en su Madre Queretanos con Camarón
Querétaro's semidesert nopal dish, whole cactus paddles layered with xoconostle pico de gallo, barely cooked shrimp, and queso ranchero, then browned in the hard heat of a stone oven.
Chef Klaus
Nordhessisches Weckewerk
The North Hessian pan dish from pork trim, rind, stock, and stale rolls, fried until the edges crisp and the old slaughter-day larder becomes supper.
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