Chef Thomas
Glamorgan Sausages with Mash and Onion Gravy
Crisp, golden Welsh sausages of cheese and leeks and breadcrumbs, no meat needed, with buttery mash and a dark, slow onion gravy that makes the whole plate worth sitting down to.
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 Freja
Glaseret Hamburgerryg med Madeirasauce
The konfirmation centerpiece: smoked pork loin simmered tender, scored and glazed with mustard and dark sugar until the surface turns lacquered mahogany, sliced over silky Madeira sauce with sweet peas, carrots, and a scatter of kartoffelchips.
Chef Freja
Glaseret Paaskeskinke
The centerpiece of the Danish påskefrokost: a whole ham simmered in spiced water until tender, then glazed with French mustard and dark brown sugar until the surface turns deep caramel and crackles at every scored edge.
Chef Jeong-sun
Gochujang-samgyeopsal (Red Chili Pork Belly)
Fatty pork belly cut thick enough to bite, seared until the edges catch, then glazed with gochujang, garlic, and a restrained sweetness for lettuce wraps on a weeknight table.
Chef Jeong-sun
Godeungeo-gui (Korean Grilled Mackerel)
Fatty mackerel salted ahead, dried well, and grilled skin-side down until crisp at the edges; a plain Korean home-table fish that asks only for timing and restraint.
Chef Jeong-sun
Godeungeo-jorim (Braised Mackerel)
Oily mackerel braised over sweet Korean radish, or with sour aged kimchi beside it, until the red sauce reduces down and clings to every piece.
Chef Jeong-sun
Gogi-guksu (Jeju Pork Noodle Soup)
Jeju's celebration noodle bowl: wheat noodles in a milky pork broth, crowned with sliced boiled pork and scallion, plain enough to show whether the broth was tended properly.
Chef Jeong-sun
Gogi-mandu (고기만두, Meat Dumplings)
The mandu all the others grow from: pork, tofu, garlic chives, cabbage, and glass noodles wrung dry, seasoned carefully, test-fried once, then folded for the pan, pot, or freezer.
Chef Jeong-sun
Gomjangeo-bokkeum (Busan Spicy Hagfish)
Busan's late-night hagfish, cleaned hard, softened with soju and a quick parboil, then stir-fried over real heat so the hot-sweet sauce clings without hiding the seafood underneath.
Chef Jeong-sun
Gondre-bap (곤드레밥, Gangwon Thistle Rice)
Dried mountain thistle, softened patiently and seasoned with perilla oil, cooks over short-grain rice until each bowl tastes of Gangwon's hills: plain, nutty, and finished only with as much soy sauce as it needs.
Chef Fai
Shrimp with Roasted Chili Jam (Goong Pad Nam Prik Pao)
Nam prik pao is a kreung tam hiding in a jar. Roasted chilies, shrimp paste, garlic, tamarind, all pounded. When it hits the wok with seared shrimp, the paste becomes the sauce. That's the system at work.
Chef Fai
Black Pepper Shrimp Stir-Fry (Goong Pad Prik Thai Dam)
Cracked black peppercorns replace chili as the heat engine, garlic hits screaming oil first, shrimp sear in seconds. Central Thai wok cooking that proves the four pillars don't care which spice you use, only that the system holds.
Chef Fai
Grilled River Prawns (Goong Phao)
Whole river prawns over white-hot charcoal, shells blistered and cracked, orange head fat melting into sweet flesh. The jaew on the side delivers the four pillars. The fire does the rest.
Chef Fai
Deep-Fried Prawns with Tamarind (Goong Tod Makham)
Tamarind is the sour pillar that lime doesn't own. Makham sauce clings to crispy battered prawns, balancing sour, sweet, and salty in a glaze that proves Thai food is a system, not a menu.
Chef Jeong-sun
Gopchang-bokkeum (Spicy Stir-Fried Pork Small Intestine)
Pork small intestine parboiled clean, then stir-fried hard with cabbage, perilla leaves, glass noodles, and gochugaru sauce until the pan gives you chew, gloss, and bul-mat.
Chef Dimitra
Gouna Skopelou (Γούνα Σκοπέλου)
Skopelos gouna is mackerel split flat, salted, dried in the island wind, then grilled so the flesh turns smoky, dense, and bright under lemon oil.
Chef Joost
Gourmetten (Dutch Tabletop Christmas Grill)
Gourmetten is the Dutch feast where nobody leaves the table because everyone is cooking: small pans, small portions, long conversation, and December doing what December does best.
Chef Dimitra
Gourounopoulo Roumeliotiko (Γουρουνόπουλο Ρουμελιώτικο)
Roumeli's festival pork is all rind, fat, potatoes, and patience: skin-on pork salted overnight, roasted slowly, then finished hot until the crackling answers the knife.
Chef Graziella
Gramigna con Salsiccia
The beloved pasta of Bolognese trattorias, where curly hollow tubes catch crumbled sausage and cream in every bite. A dish that proves the best weeknight cooking comes from restraint, not excess.
Chef Elsa
Grammelknödel
Soft bread dumplings hiding a core of seasoned pork cracklings and marjoram, boiled until pillowy and served alongside warm sauerkraut. The kind of Gasthaus cooking that makes you grateful for cold weather.
Chef Dean
Greek Lamb Chops with Oregano
Tender lamb chops kissed by flame and perfumed with wild oregano, lemon, and garlic. This is Easter lamb the way generations of Greek families have celebrated it, honest and unapologetic.
Chef Dimitra
Greek Macedonian Lahanorizo (Λαχανόρυζο Μακεδονίας)
Greek Macedonia's cabbage and rice pot is plain winter food at its best: soft cabbage, tomato, olive oil, and rice added late so it stays loose.
Chef Ally
Greek Sheet Pan Chicken
Bone-in chicken thighs roasted golden and crisp on a bed of burst cherry tomatoes, briny kalamata olives, and sweet red onion, finished with crumbled feta and fresh oregano. Weeknight cooking that tastes like a long Greek summer.
Chef Remy
Grillades and Grits
Fork-tender beef medallions swimming in a brick-red tomato gravy rich with the holy trinity, ladled over pillowy stone-ground grits, the kind of dish that made New Orleans Sunday brunch famous.
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