Chef Dimitra
Western Macedonian Arni me Giaourti (Αρνί με Γιαούρτι)
Western Macedonia's Easter lamb is roasted first, then given its yogurt, egg, and kefalotyri cover late, so the meat stays tender and the topping sets golden.
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 Klaus
Westfälischer Sauerbraten
Westphalia puts its rye into the Sauerbraten pot: four days in a cold sour marinade, then a dark pumpernickel sauce doing the thickening, colour, and backbone.
Chef Klaus
Westfälischer Schmorbraten
A fresh Westphalian beef shoulder roast, browned hard, braised low with roots, and finished with a dark pumpernickel gravy made from the pot, not a jar.
Chef Dean
Whole Roasted Dungeness Crab with Garlic Butter and White Wine
Sweet Pacific Dungeness crab roasted in a bath of sizzling garlic butter and dry white wine, the shell turning brilliant orange while the meat inside stays impossibly tender and briny. This is coastal abundance at its finest.
Chef Dean
Whole Steamed Fish with Ginger and Scallions
A glistening whole fish cloaked in ginger, scallions, and sizzling oil, presented head to tail as Chinese tradition demands. This is celebration food that respects both the ingredient and the occasion.
Chef Elsa
Wiener Schnitzel
Vienna's signature veal, hammered thin and coated in crumbs so fine they turn to gold in shimmering clarified butter, the crust puffing and rippling away from the meat. A lemon wedge is all it asks for.
Chef Freja
Wienerschnitzel med Drenge
Breaded veal pounded thin, fried golden in clarified butter, and crowned with the Danish drenge: stripes of grated egg, anchovy, capers, lemon, and horseradish, all finished with warm browned butter. This is Sunday.
Chef Joost
Witlof met Ham en Kaas
Bitter white leaves, salty ham, and a Gouda sauce browned at the edges: the Low Countries winter bake that proves plain food can keep a very sharp secret.
Chef Lupita
Ximbó Hidalguense
Hidalgo's hñähñu pit dish, chicken and pork cueritos rubbed in guajillo and ancho adobo, wrapped in roasted maguey pencas with nopales and epazote, slow-steamed until the leaves give up their smoky perfume.
Chef Juliana
Xinxim de Galinha
You don't need permission from Bahia to cook dinner, but you do need respect for the ingredients. Dendê, dried shrimp, ground nuts, and chicken make a pot worth learning.
Chef Jeong-sun
Yachae-mandu (Vegetable Dumplings)
Meatless Korean dumplings packed with cabbage, chives, mushrooms, tofu, and glass noodles, folded for the freezer or the pan, with the filling wrung dry before it ever meets the wrapper.
Chef Takumi
Yaki-udon (焼きうどん, stir-fried udon)
Yaki-udon is not a noodle-shop secret. It is chewy udon, pork, cabbage, and a small soy-sweet sauce, tossed just long enough to glaze, not drown.
Chef Juliana
Yakimeshi Brasileiro
You already did the hard part when you cooked yesterday's rice. Now it goes into the pan cold, meets egg, vegetables, shoyu, and turns a tired fridge into dinner.
Chef Juliana
Yakisoba Brasileiro
You don't need a food-court counter to resolver o jantar. Hot pan, real vegetables, beef in strips, noodles, and a sauce you make yourself. Anota aí: quick isn't powder.
Chef Takumi
Yakisoba (焼きそば)
Yakisoba is festival-stall food made plainly: steamed wheat noodles browned hard, pork and cabbage kept sweet and crisp, then everything glossed with fruity sauce and finished with red ginger.
Chef Jeong-sun
Yaksik (Sweet Glutinous Rice)
A first-full-moon sweet rice steamed twice, dark with honey and soy, folded with jujubes, chestnuts, and pine nuts, then pressed into squares for the holiday table.
Chef Lesia
Yalovychyna Shpyhovana (яловичина шпигована, larded beef)
Cut into it and the roast shows its secret: garlic, salo, and beet tucked through the lean beef, basting it from inside while the slices turn crimson at the seams.
Chef Jeong-sun
Yangnyeom-chikin (양념치킨, Sweet-Spicy Fried Chicken)
Chicken fried twice until the ridges stay crisp, then tossed off the heat in a measured gochujang, garlic, ketchup, and rice syrup sauce that clings without drowning the crust.
Chef Jeong-sun
Yangnyeom-gejang (Spicy Marinated Raw Crab)
The spicy sibling of soy crab: fresh raw blue crab cut through the shell, coated in a red yangnyeom that clings, and eaten with rice before the crab loses its sweetness.
Chef Takumi
Yasai Tempura Moriawase (野菜の天ぷら盛り合わせ)
Vegetable tempura is not a restaurant trick. Keep the batter cold, the oil steady, and fry the slow vegetables first, the tender leaves last.
Chef Jeong-sun
Yennal-tongdak (Old-Style Whole Fried Chicken)
A small whole chicken, butterflied for a home pot, salted with restraint and fried in a thin flour-starch coat until the skin goes crisp like the Suwon market birds remembered by hand.
Chef Jeong-sun
Yeongyang-dolsotbap (Stone Pot Nutritious Rice)
A stone pot of short-grain rice cooked with chestnut, jujube, ginseng, gingko, and beans, served with a measured soy sauce and finished with sungnyung from the crisp crust.
Chef Jeong-sun
Yeongyang-gulbap (영양굴밥, Oyster Rice)
Winter oyster rice from the Chungcheong coast, cooked with chestnut, jujube, and shiitake, then finished with oysters at the last covered rest so they stay plump under a soy-perilla sauce.
Chef Jeong-sun
Yeonnip-bap (연잎밥, Lotus Leaf Rice)
Sticky rice folded with chestnuts, jujubes, black beans, and ginkgo, wrapped in lotus leaves and steamed until the leaf becomes both vessel and seasoning for a quiet summer table.
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