Chef Joost
Babi Pangang
Babi pangang means roasted pork, but in the Netherlands it also means the Chinees-Indisch table: crisp-edged pork, red sweet-sour sauce, and colonial history served in a white takeaway tray.
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 Lupita
Bacalao a la Mexicana
The Christmas Eve salt cod of central Mexico, slow-stewed with tomato, manzanilla olives, capers, almonds and pickled chiles güeros. The pot that anchors the Nochebuena table from Ciudad de México to Puebla.
Chef Margarida
Bacalhau à Gomes de Sá
Porto's greatest contribution to the bacalhau canon. Layers of tender salt cod, golden potatoes, and sweet onions, crowned with eggs and olives. A merchant's recipe that became a national treasure.
Chef Margarida
Bacalhau à Lagareiro
The dish that proves olive oil is not a condiment but a destination. Roasted bacalhau swimming in the best azeite you can find, served with potatoes you punch open with your fist. This is what the olive oil makers ate.
Chef Juliana
Bacalhau ao Forno
You don't need a Christmas miracle. You need properly soaked bacalhau, tender potatoes, onion, olive oil, and the patience to layer things instead of panicking.
Chef Margarida
Bacalhau com Grão
The dish that fed Portugal through every Lent, every Friday, every fast day. Salt cod and chickpeas dressed in nothing but good azeite, onion, and faith that simple things done right are always enough.
Chef Margarida
Bacalhau com Natas
The Christmas table centerpiece of Portugal, where salt cod meets cream and melted cheese in a bubbling casserole that brings families home. Some things you don't mess with.
Chef Margarida
Bacalhau Espiritual
They call it spiritual cod because it rises toward heaven in the oven. Sweet carrots, creamy béchamel, and fluffy egg whites transform humble bacalhau into something ethereal enough for your finest table.
Chef Graziella
Baccalà alla Vicentina
The patient, milk-braised salt cod of the Veneto, where hours of gentle heat transform preserved fish into something silken and profound. Vicenza guards this recipe jealously, and with good reason.
Chef Klaus
Backfisch mit Kartoffelsalat
Backfisch works when the batter is cold, the fish is dry, and the oil is steady. Miss one of those and you get a wet coat, not a crisp one.
Chef Thomas
Bacon Carbonara
A cold evening carbonara made with good smoked back bacon, eggs, Parmesan, and more black pepper than seems reasonable, tossed together in the time it takes to boil the pasta.
Chef Thomas
Bacon Chops with Mustard Glaze
Thick bacon chops, bronzed in butter and slicked with a mustard and honey glaze that catches and caramelises under a hot grill. Twenty minutes, two plates, a very good Tuesday.
Chef Klaus
Badischer Sauerbraten
Not the sweet Rhenish pot roast: Baden keeps Sauerbraten sharper, with dry red wine, more vinegar, garlic, juniper, and a slow braise that asks for four honest days first.
Chef Klaus
Badisches Ochsenfleisch mit Meerrettichsoße
Baden's festive boiled beef works only at a quiet tremble: brisket softens, broth stays clear, and that same broth becomes the pale horseradish sauce with sweet-sour plums at the side.
Chef Klaus
Badisches Schäufele mit Sauerkraut
Baden's cured and smoked pork shoulder is not a crackling roast. Keep it below a boil, let the fat soften slowly, and the knife will do almost no work.
Chef Freja
Bagt Havorred med Dildsmor og Nye Kartofler
Whole sea trout baked with butter, lemon, and armfuls of dill, served beside the first nye kartofler of the season and a melting slab of dildsmor. The Danish summer table at its most generous.
Chef Freja
Bagt Laks med Dildsauce og Nye Kartofler
A side of salmon baked gently in butter and white wine, served warm with a bright dill cream sauce and the season's first nye kartofler. Late spring on a Danish table, cooked with love.
Chef Juliana
Baião de Dois com Carne de Sol e Queijo Coalho
You think this is Nordeste magic. It's not. It's rice, beans, carne de sol, queijo coalho, and a pot taught in the right order.
Chef Dean
Baked Chicken Parmesan
Golden-crusted chicken cutlets blanketed in robust marinara and stretchy mozzarella, baked until the cheese bubbles and browns at the edges. This is the dish that made Italian-American cooking famous.
Chef Dean
Baked Macaroni and Cheese
A golden-crusted casserole of tender elbow macaroni swaddled in velvety cheese sauce, this is the macaroni and cheese that defines American comfort cooking. No boxed shortcuts. No apologies.
Chef Dean
Baked Ziti with Meat Sauce
Ridged ziti tubes cradling a slow-simmered meat sauce, layered with creamy ricotta and buried under a blanket of molten mozzarella that blisters golden in the oven. This is the dish that ends arguments and fills bellies.
Chef Joost
Balkenbrij
Balkenbrij is the old slaughter-day wisdom of Limburg and Brabant: pork broth, scraps, liver, rommelkruid, and buckwheat cooked into a loaf that feeds twice.
Chef Joost
Bami Goreng
The name means fried noodles, but the Dutch plate carries more than that: Chinese-Indonesian roots, colonial return, and the quiet weeknight genius of one hot wok.
Chef Dimitra
Bamies Laderes Peloponnisou (Μπάμιες Λαδερές Πελοποννήσου)
Peloponnesian bamies laderes are high-summer okra in tomato and olive oil, a nistisimo pot that depends on one small mercy: vinegar before the braise.
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