Chef Graziella
Fritto Misto di Mare
The mixed seafood fry of the Adriatic, where shrimp, squid, and small fish wear only a whisper of flour before meeting hot oil. Served immediately with lemon wedges. Nothing more.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Takumi
Fucha Bamboo Platter (笋羹, Shunkan)
Shunkan looks formal because it arrives as one generous mound, but the method is plain: good spring bamboo, temple dashi, patient simmering, and a light kuzu gloss that lets every piece keep its own face.
Chef Takumi
Fujinomiya Yakisoba (富士宮やきそば)
Fujinomiya yakisoba is street food with a scholar's trick: firm steamed noodles, a dry finish, pork-fat crunch, and sardine powder doing quiet work at the end.
Chef Takumi
Fukagawadon (深川丼, Tokyo clams in miso broth over rice)
Fukagawadon is the old Tokyo fisherman's bowl: asari opened in dashi, miso stirred in gently, scallions softened, then everything ladled over hot rice, exact enough to taste of the bay.
Chef Takumi
Futomaki (太巻き, fat sushi roll)
The fat roll looks like a test of nerve, but it is really a matter of order: season the fillings, spread the rice thinly, and roll once with confidence.
Chef Fai
Isan Taro Stem Curry (Gaeng Bon / แกงบอน)
Isan foraging in a bowl: wild taro stems stripped of their sting, simmered in padaek broth with a pounded chili paste and yanang leaf extract. The land feeds you if you know the rules.
Chef Fai
Northern Pork Belly Curry (Gaeng Hang Le)
Lanna's kreung tam breaks from Central Thai rules: ginger over galangal, cumin and coriander from Burmese spice routes, tamarind for sour instead of lime. The North has its own system, and this curry is its crown.
Chef Fai
Mixed Curry with Glass Noodles (Gaeng Ho)
The kreung tam lives twice. Yesterday's gaeng hang le hits a screaming wok with glass noodles and bamboo, and the Lanna kitchen proves that a day-old curry isn't a leftover. It's a foundation waiting for its second life.
Chef Fai
Yellow Curry with Chicken (Gaeng Kari Gai)
The spice trade built this curry: turmeric, cumin, coriander seed pounded into a kreung tam that's unmistakably Thai. Indian spices, Thai principles, four pillars intact.
Chef Fai
Southern Turmeric Coconut Fish Curry (Gaeng Kati Pla)
A turmeric-stained kreung tam pounded hard, stirred into thin coconut milk with white fish. Southern Thai peninsula cooking where the paste is golden, the broth is sour, and sweetness barely registers.
Chef Fai
Northern Herb Curry with Chicken (Gaeng Khae Gai)
No coconut. No compromise. Lanna's jungle curry is built on a kreung tam of dried spices and ginger, simmered in water, and loaded with wild herbs your grandmother foraged from the mountain. The paste is the principle. The herbs are the land.
Chef Fai
Young Jackfruit Curry (Gaeng Khanun)
No coconut palms grow in the northern highlands, so Lanna cooks built curries on water, pork stock, and a kreung tam loaded with ginger and Burmese-route spices. The young jackfruit soaks up every drop.
Chef Fai
Cassia Leaf Curry (Gaeng Khi Lek)
Isan's bitter curry built on foraged cassia leaves, padaek funk, and a kreung tam that proves bitterness is a feature, not a flaw. The flavor dimension most of the world is too timid to embrace.
Chef Fai
Thick Shrimp Dry Curry (Gaeng Khua Goong)
The khua technique is the Southern kreung tam pushed to its limit: paste dry-fried in thick coconut cream until the fat breaks and the oil pools golden. Then the shrimp. Then silence at the table.
Chef Fai
Green Curry Chicken (Gaeng Kiew Wan Gai)
The greenest paste in Thai cooking, the sweetest curry on the table, and a masterclass in why the kreung tam is everything. Nine essential ingredients pounded into one foundation. Coconut cream cracked in the wok. Principles, not recipes.
Chef Fai
Pineapple Shrimp Curry (Gaeng Kua Sapparot)
The kua technique cracks coconut cream until the fat separates, then fries the kreung tam in pure coconut oil. Pineapple replaces lime as the sour pillar. This is the four-pillar system proving that the principle is tropical fruit acid, not just citrus.
Chef Fai
Peppery Vegetable Curry (Gaeng Liang)
No coconut milk. No chili. White peppercorns run the heat in this stripped-down kreung tam of shallots, dried shrimp, and kapi, simmered into a clear broth packed with vegetables. Central Thai nourishment at its most honest.
Chef Fai
Yellow Turmeric Fish Curry (Gaeng Luang)
Southern Thailand's thin golden curry where turmeric dominates the kreung tam, tamarind leads the sour pillar, and the broth is clean, fierce, and coastal. No coconut. No sweetness. Just the peninsula.
Chef Fai
Southern Muslim Lamb Massaman (Gaeng Massaman Gae)
The kreung tam that absorbed the spice trade. Cardamom, star anise, cinnamon, cumin, all pounded into a Southern Thai paste, slow-braised with lamb in coconut cream. Muslim south. Indian roots. Thai principles intact.
Chef Fai
Massaman Beef Curry (Gaeng Massaman Nua)
Persian dried spices enter the kreung tam and the four pillars hold. Cardamom, cinnamon, star anise pounded into a Thai paste foundation, slow-braised with beef in cracked coconut cream. The system bends. It doesn't break.
Chef Fai
Jungle Curry with Chicken (Gaeng Pa Gai)
Strip away the coconut milk and the kreung tam has nowhere to hide. This water-based Central Thai curry is the ultimate test of your paste: fierce, herbal, no safety net. The four pillars raw and exposed.
Chef Fai
Panang Chicken Curry (Gaeng Panang Gai)
The thickest curry in the Central Thai canon: kreung tam fried in cracked coconut cream until the oil separates, reduced until paste clings to every piece of chicken. No broth. No pool. Just concentrated principle.
Chef Fai
Northern Sweet Leaf Curry (Gaeng Phak Wan / แกงผักหวาน)
No paste. No mortar. Phak wan leaves, eggs, garlic, fish sauce, and water. Lanna home cooking stripped to the bone, and the four pillars still hold when everything else is gone.
Chef Fai
Red Curry with Pork (Gaeng Phet Moo)
The mother curry of Central Thai cooking. Dried red chilies pounded into a kreung tam with galangal, lemongrass, and kapi, then fried in cracked coconut cream until the oil runs red. Every coconut curry you've ever eaten descends from this one.
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