Chef Klaus
Kirschmichel
The cherry bread pudding of the south-western table, built from yesterday's rolls, sour cherries, and a custard that must soak in fully before the dish goes near the oven.
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
Kisu no Tempura (キスの天ぷら, sand whiting tempura)
Kisu is the quiet fish on a tempura plate: small, sweet, and best in summer, opened neatly so the flesh cooks before the batter has time to grow heavy.
Chef Makoa
Kiu Nyuk (Tahitian Chinese Pork Belly with Preserved Mustard Greens)
Tahiti's Chinese families held this one close: pork belly steamed deep with preserved mustard greens until the fat softens, the leaf turns dark, and the sauce wants rice.
Chef Jeong-sun
Kkomak-bibimbap (Cockle Bibimbap)
Plump winter cockles from the South Jeolla mudflats, barely cooked, dressed in soy and sesame, then folded through warm rice with gim instead of buried under gochujang.
Chef Jeong-sun
Kkomak-jjim (Seasoned Steamed Cockles)
Plump winter cockles from the southern mudflats, cooked only until they open, then served in their half shells with a restrained soy, scallion, garlic, and sesame dressing.
Chef Jeong-sun
Kkongchi-gui (꽁치구이, Grilled Pacific Saury)
Cheap, oily Pacific saury grilled whole with salt until the skin blisters and chars, the weeknight fish that brings autumn to the Korean table without asking for much.
Chef Klaus
Knipp (Bremer Grützwurst)
Bremen's pan-fried oat-and-pork sausage loaf belongs to the winter larder: thrift meat, groats, onion, and a hot pan doing honest work.
Chef Klaus
Königsberger Klopse
The East Prussian meatball that stays pale on purpose: poached, not fried, so the broth can become a clean white sauce with capers and lemon.
Chef Klaus
Köstritzer Schwarzbierbraten
A Thuringian black-beer pork roast where the dark malt does the sauce work, the shoulder gets time, and the dumplings are there for one reason: catching gravy.
Chef Freja
Kogt Torsk med Sennepssauce og det Fulde Tilbehør
The Danish New Year's Eve table in one platter: cod poached in salted vinegar water, warm mustard cream sauce, beetroots, hard-boiled eggs, crisp bacon, capers, and the sharp bite of freshly grated horseradish. Nytaarstorsk, the fish that turns the year.
Chef Jeong-sun
Kong-guksu (Cold Soy Milk Noodles)
Wheat noodles in chilled, freshly ground soybean broth, creamy without dairy, quiet enough for a summer weeknight and exacting enough to punish a lazy blender.
Chef Jeong-sun
Kongnamul-bap (Soybean Sprout Rice)
Rice cooked with soybean sprouts laid on top so they stay crisp, then stirred at the table with soy, scallion, sesame, and just enough chili to wake the bowl.
Chef Jeong-sun
Kongnamul-bulgogi (Pork and Bean Sprout Stir-Fry)
Thin pork and soybean sprouts cooked in a wide pan, the sprouts watering the sauce as they collapse, until spicy glaze clings to every slice and the rice waits underneath.
Chef Fai
Grilled Pork Neck (Kor Moo Yang คอหมูย่าง)
Pork neck marinated in the Isan grill paste (garlic, cilantro root, white pepper, fish sauce), seared over charcoal until the fat renders and the edges blacken. Jaew is not a condiment. It's the other half of the dish.
Chef Makoa
Koreha (Rapa Nui Grilled Eel)
Rapa Nui koreha, reef eel salted and grilled over hot stone heat until the skin crisps and the rich flesh turns glossy, served simply with kumara and a squeeze of modern citrus.
Chef Takumi
Korokke (コロッケ, potato croquette)
Korokke is mashed potato made brave: browned pork and onion folded in, panko pressed on firmly, and a short fry that gives you a crisp shell and tender middle.
Chef Freja
Koteletter i Fad
Bone-in pork chops browned in butter and baked in a mushroom cream sauce until the meat pulls from the bone. The Tuesday evening casserole that made Danish kitchens smell like someone was home.
Chef Lesia
Kotleta po-Kyivsky (котлета по-київськи, Chicken Kyiv)
The first cut is the ceremony: a crisp golden chicken fillet opens and sends dill-garlic butter running across the plate like someone forgot to keep a secret.
Chef Takumi
Kōya-dōfu Karaage (高野豆腐の唐揚げ, fried freeze-dried tofu)
Kōya-dōfu looks like a dry sponge and behaves like a clever one: give it good dashi, season it plainly, then fry it until the outside turns crisp and golden.
Chef Elsa
Krautfleckerl
Slowly caramelized cabbage tossed with square-cut Fleckerl pasta, flavored with caraway and a splash of vinegar. Viennese home cooking at its most honest and satisfying.
Chef Elsa
Krenfleisch
Upper Austrian pork belly simmered with juniper and allspice until the fat turns to silk, then sliced thick and served with freshly grated Kren that opens your eyes and clears your head.
Chef Lesia
Kreplyky (креплики, cabbage-and-bean dumplings)
These little Lenten dumplings look modest until you cut one open: sweet cabbage, creamy bean, black pepper, and onion oil doing the work meat usually gets praised for.
Chef Lesia
Kruchenyky (крученики, stuffed meat rolls)
Pound the meat thin, fill it with mushrooms and salo, tie it like it means to run away, then stew the browned bundles until the sauce turns glossy and the fork meets no pride.
Chef Fai
Pan-Fried Noodles with Chicken (Kuay Tiew Kua Gai)
Wide rice noodles seared against a screaming wok until blackened and smoky, tossed with chicken, egg, and squid in seconds flat. No paste, no curry. Just fire, technique, and the four pillars holding it together.
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