Chef Klaus
Himmel un Ääd met Flönz
Köln's sweet-savoury plate lives on balance: floury potatoes, tart apples, onions cooked slow, and Flönz fried gently so the casing crisps before the middle bursts.
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
Hire-katsu (ヒレカツ, pork filet cutlet)
Lean tenderloin, thick rounds, fresh panko, and steady oil. Hire-katsu gives you tonkatsu's pleasure with a cleaner bite, tender inside and crisp outside, without making a ceremony of frying.
Chef Takumi
Hiroshima-style Okonomiyaki (広島風お好み焼き, Hiroshima-fū Okonomiyaki)
Hiroshima okonomiyaki looks complicated because it stacks what Osaka stirs together. Keep the layers in order, let the cabbage collapse slowly, and the dish becomes plain, generous work.
Chef Jeong-sun
Hoe-guksu (Raw Fish Cold Noodles)
The Hamhung cold noodle with teeth: chewy starch noodles tossed fast with spicy vinegared skate, pear, cucumber, and mustard oil, carried south by families who could not go home.
Chef Jeong-sun
Hoe-muchim (Spicy Tossed Raw Fish)
Firm raw fish, cucumber, pear, minari, and perilla tossed in a sharp red chojang dressing, mixed only at the last minute so the fish stays cold and clean.
Chef Jeong-sun
Hoedeopbap (Raw Fish Rice Bowl)
A coastal Korean lunch bowl of cold sliced hoe, warm rice, crisp vegetables, and chojang measured so the sauce brightens the catch instead of burying it.
Chef Lupita
Hoja Santa con Quesillo al Comal
Oaxaca's heart-shaped hoja santa folded around stretched quesillo and a smoky strip of chile pasilla oaxaqueno, then warmed on the comal until the cheese melts and the leaf perfumes the whole kitchen.
Chef Freja
Hojreb af Okse
Bone-in rib roast salted a full day ahead, seared in butter until the crust deepens, then slow-roasted to rosa pink and carved thick at the New Year's table with brun sovs from the pan.
Chef Joost
Hollandse Garnalen met Citroenmayonaise
The smallest shrimp on the Dutch table carries the largest bit of coast: sweet North Sea grey shrimp, cooked at sea, peeled by hand, and served without fuss.
Chef Joost
Hollandse Nieuwe
Hollandse Nieuwe is June on a tail: young, fat herring, lightly cured, cleaned at the stall, rolled through onion, and eaten standing up before ceremony can ruin it.
Chef Klaus
Holsteiner Sauerfleisch
The Schleswig-Holstein cold table done properly: pork cooked gently in a sharp-sweet broth, set in its own clear jelly, then sliced with fried potatoes and remoulade.
Chef Lesia
Holubtsi (голубці, stuffed cabbage rolls)
The oldest holubtsi start with a whole fermented cabbage leaf, sour from the barrel, wrapped around rice and fried onion, then stewed until tomato, leaf, and filling become one soft thing.
Chef Lesia
Holubtsi u Vynohradnomu Lysti (голубці у виноградному листі, grape-leaf stuffed rolls)
Grape leaves turn holubtsi into summer food: small, tart, and green at the edges, with rice and dill tucked inside and a late zasmazhka brightening the pot.
Chef Lesia
Holubtsi z Hrechkoyu (голубці з гречкою, buckwheat cabbage rolls)
Buckwheat makes these Poltava cabbage rolls smell like a toasted field after rain: nutty groats, sweet cabbage, and a tomato braise brightened at the end with slow onion and carrot.
Chef Lesia
Holubtsi z Kartopleyu (голубці з картоплею, potato rolls)
Raw potato goes into the cabbage leaf pale and loose, then comes out set like a soft dumpling, scented with onion, dill, and the sour warmth of smetana.
Chef Lesia
Holubtsi z Pshonom (голубці з пшоном, millet cabbage rolls)
Before rice reached many village cupboards, millet was already swelling in cabbage leaves, drinking tomato and sunflower oil until each roll turned soft, golden, and serious enough for Sunday.
Chef Thomas
Homity Pie
A Devon pie of potatoes, slow-cooked onions, cream and sharp Cheddar in a short pastry case, the kind of cooking that asks for nothing clever and gives back a whole evening's comfort.
Chef Dean
Honey-Bourbon Glazed Grilled Chicken Thighs
Bone-in thighs kissed by charcoal smoke, lacquered with a bourbon-honey glaze that caramelizes into sticky, mahogany bark. This is summer on a plate, the kind of cooking that makes neighbors lean over fences.
Chef Jeong-sun
Honey Butter Chikin (허니버터치킨)
The 2014 honey-butter craze brought to Korean fried chicken: double-fried wings tossed in a thin butter, honey, and garlic glaze that shines without drowning the crust.
Chef Ally
Honey Garlic Chicken Thighs
Bone-in chicken thighs with shatteringly crisp skin, bathed in a sticky glaze of local honey and enough garlic to make your kitchen smell like somewhere you want to be.
Chef Ally
Honey Garlic Pork Tenderloin
Tender pork medallions lacquered with a sticky honey-garlic glaze, finished with bright scallions and sesame. The kind of weeknight cooking that feels like a gift to yourself.
Chef Ally
Honey Garlic Salmon
Wild salmon glazed with raw honey and fresh garlic, seared until golden and roasted until the edges caramelize and the center stays tender and pink. A weeknight meal that respects the fish.
Chef Dean
Honey-Glazed Spiral Ham
A magnificent spiral-cut ham lacquered with honey and brown sugar, basted until it glistens like amber glass. This is the centerpiece that makes holiday tables complete, requiring little more than patience and a willing basting hand.
Chef Jeong-sun
Hongeo-hoe (Fermented Raw Skate)
Jeolla's sharp fermented skate, sliced cold and thin, served with tender boiled pork, aged kimchi, and vinegar gochujang so the ammonia bite becomes a full celebration table.
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