Chef Jeong-sun
Osam-bulgogi (오삼불고기, Squid and Pork Belly Stir-Fry)
Chewy squid and rendered pork belly under one red sauce, cooked in the right order so the pork browns, the squid stays tender, and the rice bowl gets its due.
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 Takumi
Oshizushi (押し寿司, Kansai pressed sushi)
Pressed sushi is the home cook's quiet advantage: seasoned rice, a good topping, firm pressure, and a clean knife. The box does the shaping while you keep the fish honest.
Chef Graziella
Osso Buco alla Milanese
Veal shanks braised until the meat yields at the touch of a fork, the marrow soft and rich within its bone, finished with the bright perfume of gremolata. This is Milan at its most refined.
Chef Klaus
Ostfriesischer Snirtjebraten
An East Frisian pork braise made from shoulder, onion, pepper, and time, with a dark sauce built in the pot. A cheap cut, treated properly.
Chef Makoa
ʻOta ʻIka (Tongan Raw Fish in Coconut and Lime)
Tonga's ʻota ʻika is fresh reef fish just turned in lime, folded with lolo, coconut cream, tomato, cucumber, and onion, then served while the fish still tastes like the sea.
Chef Makoa
Ota (Tokelauan Raw Fish in Coconut Cream)
Reef fish cut clean, glossed with lemon and fresh coconut cream, and eaten close to the lagoon. Tokelau calls it ota: same fish, atoll bowl.
Chef Freja
Ovnbagt Torsk med Dild, Citron og Hvidvin
Thick cod fillets baked in butter, hvidvin, and lemon until the flesh flakes at the touch of a fork, finished with a handful of fresh dill and served alongside nye kartofler that drink up the pan juices.
Chef Takumi
Oyakodon (親子丼, chicken-and-egg rice bowl)
Oyakodon is quick because it asks for control, not fuss: tender chicken, sweet onion, clear dashi, and egg poured twice so the top stays soft over hot rice.
Chef Freja
Paaskelam: Lammekoelle med Hvidlog og Rosmarin
The Easter centerpiece of the Danish table: a whole leg of spring lamb studded with garlic slivers, rubbed with rosemary and thyme, slow-roasted until rosa at the bone, and carved in thick slices for the family to share.
Chef Graziella
Paccheri alla Genovese
The great onion ragù of Naples, where three pounds of onions and a piece of beef surrender completely to time, becoming a sauce so sweet and deep it requires no tomato at all.
Chef Lupita
Pacholas Guanajuatenses
Guanajuato's Bajio beef pacholas are thin metate-worked ovals seasoned with chile ancho, bolillo, mint, parsley, and warm spices, then fried in manteca until the edges brown.
Chef Lupita
Pacholas Potosinas
San Luis Potosi's thin beef pacholas, worked with chile pasilla, comino, and clavo on the metate, then fried in manteca until the edges darken and the center stays tender.
Chef Dean
Pacific Cod with Miso Glaze
Silken Pacific cod draped in sweet white miso, broiled until the glaze caramelizes into a burnished lacquer that shatters at the touch of a fork. This is where Japanese precision meets Pacific Northwest abundance.
Chef Fai
Spicy Herb Seafood Stir-Fry (Pad Cha Talay)
The stir-fry that uses the kreung tam as a live weapon: a rough paste of fingerroot, galangal, garlic, and chili hits screaming oil before any seafood enters the wok. Every aromatic principle Ajarn taught, fired at maximum volume.
Chef Fai
Chinese Broccoli with Crispy Pork (Pad Ka Na Moo Krob)
Crispy pork belly meets wok-charred Chinese broccoli in a sauce built on oyster sauce for body, nam pla for salt, and palm sugar for balance. The wok does the rest. Bangkok's lunch hour in a single plate.
Chef Fai
Holy Basil Pork Stir-Fry (Pad Kra Pao Moo)
Wok hei is not a technique, it's a temperature. Garlic hits screaming oil, pork chars on contact, holy basil wilts in the last breath of heat. Thailand's most eaten lunch, governed by the same four pillars as every other Thai dish.
Chef Fai
Thai Sweet and Sour Stir-Fry (Pad Preaw Wan)
Tamarind for sour, not vinegar. Palm sugar for sweet, not white sugar. Fish sauce for salt, not soy. Thai sweet and sour follows the four pillars, and it tastes nothing like the neon-orange version you're thinking of.
Chef Fai
Curry Paste Pork Stir-Fry (Pad Prik Gaeng Moo)
Red curry paste slammed into a screaming wok with no coconut milk to hide behind. This is the kreung tam stripped naked: paste, pork, long beans, kaffir lime, and wok hei doing all the talking.
Chef Fai
Dark Soy Noodle Stir-Fry (Pad See Ew)
Wide rice noodles seared against a screaming wok, stained black with si ew dam, charred at the edges, tangled with egg and Chinese broccoli. Wok hei is not a technique. It is the dish.
Chef Fai
Glass Noodle Stir-Fry (Pad Woon Sen)
Mung bean glass noodles absorb every drop of fish sauce, oyster sauce, and wok hei you throw at them. That's not a side effect. That's the whole point of this Central Thai stir-fry.
Chef Jeong-sun
Padak (Scallion Fried Chicken)
Hot double-fried chicken under a cold heap of scallion, dressed with mustard, soy, and vinegar so the scallion cuts the fat instead of hiding the chicken.
Chef Isabel
Paella de Fetge de Bou
Meliana's paella de fetge de bou from L'Horta Nord is a Valencian rice of thrift and nerve: fresh beef liver, chickpeas, tomato, and saffron, cooked wide and dry until the socarrat catches.
Chef Isabel
Paella de Marisco Valenciana
Paella de marisco is Valencia's coastal rice: prawns, mussels, squid, bomba and fish fumet in a wide paellera, cooked dry and left alone until the bottom catches into socarrat.
Chef Isabel
Paella de Verduras Valenciana
Paella de verduras is Valencia's market-garden paella: artichokes, ferraura, garrofó, peppers, saffron rice, and a dry finish. Build the sofrito, toast the rice, then leave the pan alone.
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