Chef Graziella
Bucatini all'Amatriciana
The true sauce of Amatrice: guanciale rendered to gold, tomatoes barely simmered, pecorino melted into silk. Three ingredients that tolerate no substitution and no addition.
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.
3095 recipes
Culinary Explorer
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Recipes
Chef Juliana
Buchada de Bode
You think this is the dish for someone else. It isn't. Clean it well, season it hard, cook it slow, and serve it with rice, beans, and something green.
Chef Dean
Buddha's Delight (Jai)
A celebration of textures and traditions: silky tofu, tender mushrooms, and crisp vegetables braised in a glossy sauce that honors the Buddhist vegetarian tradition and welcomes prosperity with every bite.
Chef Klaus
Bückling
The North Sea and Baltic smokehouse fish: whole herring, salted just enough, cooked in warm smoke until the skin turns gold and the flesh lifts clean from the bones.
Chef Jeong-sun
Buldak (Fire Chicken)
Boneless chicken seared until browned, then lacquered in a fierce Korean chili sauce that clings instead of pooling; the modern night-table dish made for heat, rice, and a loud table.
Chef Klaus
Buletten (Frikadellen)
The Berlin meatball that belongs as much to the frying pan as to the Imbiss counter: mixed mince, soaked stale roll, mustard, onion, and the patience to brown it slowly.
Chef Jeong-sun
Bulgogi-deopbap (Bulgogi Rice Bowl)
Thin beef marinated with pear, soy, and sesame, then cooked with extra onion and a measured little sauce so it settles into hot rice without turning sweet or heavy.
Chef Jeong-sun
Bulgogi (불고기, Marinated Grilled Beef)
Paper-thin beef in soy, sesame, garlic, and grated pear, cooked fast until the edges caramelize and served in lettuce wraps at the kind of table people lean into.
Chef Takumi
Buri no Teriyaki (鰤の照り焼き, yellowtail teriyaki)
Winter buri asks for restraint: a dry sear, a small pan of soy, mirin, sake, and sugar, then patient basting until the glaze shines like lacquer and the fish stays tender.
Chef Takumi
Buri Sashimi (寒鰤の刺身, winter yellowtail)
Sashimi isn't a dare; it is sourcing, cold handling, and a clean pull of the knife. With winter buri, the fat does the patient work.
Chef Graziella
Busiate al Pesto Trapanese
Sicily's raw tomato and almond pesto, pounded in a mortar as it has been for centuries, tossed with hand-twisted pasta that traps the sauce in every spiral. Trapani's gift to the world.
Chef Takumi
Buta no Shōgayaki (豚の生姜焼き, ginger pork)
Thin pork, fresh ginger, and a small pan are enough. Sear the meat before the sauce touches it, then glaze quickly so the ginger stays clean and the pork stays tender.
Chef Takumi
Butadon (豚丼, Obihiro grilled pork rice bowl)
A good butadon is pork, rice, and a tare that catches at the edge of the grill. The trick is not heaviness. It is timing.
Chef Lesia
Buzhenyna (буженина, garlic-studded roast pork)
A whole pork neck takes garlic into little knife pockets, roasts until the crust goes dark and fragrant, then rests overnight so every cold slice tastes better than shop ham.
Chef Lesia
Bychky v Tomati (бички в томаті, Azov gobies in tomato)
Small Azov gobies go into tomato bright as market cloth and come out soft enough that the bones give up. This is Mariupol food: cheap, red, generous, and better tomorrow.
Chef Jeong-sun
Byeongeo-jorim (병어조림, Braised Silver Pomfret)
A summer fish braise from the Korean home table, whole silver pomfret simmered gently over potato until the spicy soy sauce clings and the soft flesh lifts clean from the bone.
Chef Lesia
Bytky Ukrainski (битки українські, pounded cutlets)
The first sound is the meat against the board: flat, sharp, changing as the fibres loosen. Fry the cutlets fast, then let onion gravy do the soft finishing.
Chef Lesia
Bytochky z Tyulky (биточки з тюльки, Odesa sprat cutlets)
A heap of tiny silver fish becomes supper by the oldest Odesa trick: clean them, press them together, fry until the edges crackle, and let lemon and dill do the talking.
Chef Makoa
Cabri au Lait de Coco (Henua ʻEnana Wild Goat in Coconut Milk)
Wild goat from the high valleys of Henua ʻEnana, browned and braised slow in fresh coconut cream with onion, garlic, and bay, then served with mei, the breadfruit heart of the Marquesas.
Chef Lupita
Cabrilla a la Talla Sudcaliforniana
Baja California Sur's whole grouper, butterflied flat, painted with a guajillo and lime adobo bound with Mexican mayonnaise, and grilled over mesquite at a beach palapa on the Sea of Cortez.
Chef Lupita
Cabrito al Azafrán de la Sierra Gorda
Querétaro's Sierra Gorda cabrito, browned in manteca de cerdo and braised until the young goat turns tender in a guajillo, comino, and azafrán sauce meant for pan de rancho, tortillas calientes, and a crowded table.
Chef Lupita
Cabrito al Pastor Norteño
Nuevo Leon's milk-fed kid goat staked on an iron cross and slow-roasted beside open mesquite coals for four hours, served on hand-stretched sobaquera flour tortillas with salsa borracha and frijoles charros.
Chef Isabel
Cabrito Asado Castellano-Aragonés
Cabrito asado belongs to the Castilian and Aragonese uplands: young goat rubbed with garlic, thyme, salt, and lard, roasted gently until tender, then finished hard so the skin catches.
Chef Margarida
Cabrito Assado
The Easter roast of mountain Portugal, where young goat meets garlic, rosemary, and slow heat. This is what celebration tastes like in Beira, carved at the table with family gathered around.
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