Chef Takumi
Bokkake Okonomiyaki (ぼっかけお好み焼き)
Kobe's griddle cake asks only for patience first: simmer the tendon until tender, fold it through cabbage batter, and let the rich little pieces season the whole pancake.
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 Graziella
Bollito Misto Piemontese
The grand boiled dinner of Piedmont, where seven cuts of meat surrender slowly to the poaching liquid, emerging tender enough to cut with a fork. This is a dish for the table you set when everyone comes home.
Chef Jeong-sun
Bori-bap (Barley Rice)
Soft barley folded with short-grain rice, the lean bowl of older kitchens now eaten with separately seasoned namul and a thick spoon of gangdoenjang, mixed only when it reaches the table.
Chef Jeong-sun
Bossam (Boiled Pork Wraps)
Pork belly simmered gently with doenjang, ginger, onion, and garlic, then sliced thick and wrapped in salted napa cabbage with spicy radish and saeujeot at the center of the table.
Chef Remy
Boudin-Stuffed Pork Tenderloin
Tender pork wrapped around savory boudin stuffing, seared golden in cast iron and roasted until the meat is juicy and the rice-studded filling spills out in beautiful spirals with every slice.
Chef Remy
Bourbon Chicken
Juicy chicken thighs lacquered in a sticky bourbon glaze with ginger, garlic, and just enough heat to keep things interesting. Mall food court nostalgia, elevated with real ingredients and proper technique.
Chef Graziella
Braciole alla Napoletana
The Sunday ritual of Naples: beef rolls stuffed with pine nuts, raisins, and garlic, braised in tomato sauce until surrendering to tenderness. The sauce goes to the pasta. The meat comes second.
Chef Graziella
Braciole di Maiale alla Brace
Thick pork chops rubbed with salamoia bolognese and grilled over live fire. This is how we eat in summer in Emilia-Romagna: simply, outdoors, with family.
Chef Graziella
Braciole di Maiale alla Napoletana
Pork rolls stuffed with pine nuts, raisins, and prosciutto, then braised slowly in tomato sauce until fork-tender. In Naples, the sauce dresses pasta for the first course, and the meat follows as the second.
Chef Dean
Braised Beef Brisket with Onions
Fork-tender beef brisket braised for hours beneath a blanket of sweet, collapsed onions. This is the dish that anchors Jewish holiday tables from Brooklyn to Los Angeles, tasting even better when made a day ahead.
Chef Ally
Braised Lamb Shanks with Red Wine
Lamb shanks surrendered to red wine and aromatics until the meat falls from the bone, yielding a sauce so rich and glossy it makes the case for slow cooking better than any words could.
Chef Takumi
Braised Pork Belly (豚の角煮, Buta no Kakuni)
Kakuni looks like a long, stern dish. It isn't. Boil the pork first, simmer it slowly, and the belly turns tender, glossy, and clean-tasting.
Chef Dean
Braised Short Ribs in Red Wine
Bone-in short ribs transformed through hours of gentle braising into fork-tender, wine-dark magnificence. The kind of dish that makes your house smell like a reason to come home.
Chef Ally
Braised Short Ribs with Red Wine
Meaty, bone-in short ribs simmered low and slow in red wine until the meat surrenders to your fork, the sauce glossy and deep, the kind of cooking that rewards patience and fills the house with promise.
Chef Graziella
Branzino al Sale
The ancient technique of salt-baking creates a sealed chamber where the fish steams in its own moisture. What emerges is flesh of remarkable purity, seasoned perfectly, ready for nothing but your best olive oil.
Chef Graziella
Brasato al Barolo
Piedmont's great celebration braise, where beef surrenders to a full bottle of Barolo over 24 hours of marinating and 4 hours of gentle heat. The wine of kings becomes the sauce itself.
Chef Klaus
Bratapfel mit Marzipan und Vanillesoße
The Advent apple that works because the fruit is cored clean, packed tight, and baked gently until the skin splits and the filling bastes it from inside.
Chef Klaus
Brathering
The northern coastal herring that works twice: fried first for a firm skin and deep flavour, then laid down in vinegar until onion, spice, and sourness do the rest.
Chef Elsa
Bröselnudeln
Broad egg noodles tossed in golden butter-toasted breadcrumbs until every strand is coated and crackling. Four ingredients, fifteen minutes, and a dish that has kept Austrian families fed and happy for centuries.
Chef Dean
Brown Sugar Glazed Easter Ham
A magnificent spiral-cut ham lacquered with crackling brown sugar glaze, the centerpiece that anchors American Easter tables from the Carolinas to California. Sweet, salty, unapologetically festive.
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.
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.
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