Western Recipes
262 recipes. Page 9 of 11
This category brings Western-style dishes - pasta, steak, risotto, gratin, and more - into the home kitchen. In Korea, "Western food" (yangsik) includes not only authentic European recipes but also Korean-adapted classics like donkatsu (pork cutlet) and hambak steak (Hamburg steak).
Olive oil, butter, cream, and cheese create the rich flavors these dishes are known for. From special-occasion dinners to quick weeknight meals, these recipes make Western cooking approachable.
Pulled Pork Sandwich
Pulled pork sandwich starts with pork shoulder rubbed in salt and paprika, then slow-cooked for two and a half to three hours with onion and garlic until the connective tissue converts to gelatin and the meat shreds effortlessly with two forks. The low-and-slow method delivers a tenderness that faster cooking cannot replicate. Tossing the shredded meat in barbecue sauce layers smoky sweetness and tang over the deep pork flavor, while lightly toasted buns provide a crisp contrast to the moist filling. Making the pork a day ahead and refrigerating it lets the sauce penetrate deeper into the fibers, intensifying the overall taste.
Pulpo a la Gallega (Galician Boiled Octopus with Smoked Paprika)
Pulpo a la Gallega is a signature dish from Spain's Galicia region in which whole octopus is gently simmered, sliced into thick rounds, and served over boiled potatoes with a finish of olive oil, smoked paprika, and coarse sea salt. Dipping the octopus in and out of boiling water two to three times before simmering curls the tentacles into shape and helps achieve an even cook. After thirty-five to forty minutes at a low simmer followed by a ten-minute rest in the hot water, the octopus reaches a texture that is tender yet retains a satisfying bite. Smoked paprika lays a subtle smokiness over the clean marine flavor, and high-quality finishing olive oil ties every element together. The ingredient list is minimal, which means the quality of each component directly determines the result.
Quiche Lorraine
Quiche Lorraine is a French savory tart that fills a buttery pastry shell with crisp-cooked bacon, grated Gruyere cheese, and a smooth custard made from eggs, heavy cream, and milk. Blind-baking the crust for ten minutes before adding the filling is essential to prevent a soggy base. The bacon must be drained well so excess fat does not make the custard greasy. Whisking the egg mixture gently avoids incorporating too many air bubbles, which would create an uneven surface after baking. The quiche is done when the center still has a slight jiggle - removing it at this point and resting for ten minutes allows residual heat to set the custard fully, producing a clean slice with a creamy interior.
Rack of Lamb
Rack of lamb is a French-style roast where the rack is seared hard in a hot pan for a deep crust, brushed with Dijon mustard, coated with a mixture of rosemary, thyme, parsley, garlic, and breadcrumbs, and then roasted at 200 degrees Celsius. The mustard acts as both adhesive for the herb crust and a flavor layer that tempers the lamb's gaminess. The breadcrumbs crisp up in the oven heat, locking in the herbal aroma. Resting the meat for ten minutes after roasting redistributes the juices within the muscle fibers so they stay inside when sliced. Cutting between the bones reveals a cross section of crispy golden crust encasing a pink, juicy interior - a visually striking main course.
Raclette (Alpine Melted Cheese over Potatoes and Charcuterie)
Raclette is an alpine winter dish in which thick slices of raclette cheese are melted under a broiler or in a dedicated raclette machine and poured generously over boiled potatoes, cured ham, cornichons, and pickled onions. The potatoes should be cooked until fork-tender but not mushy, so they hold their shape under the weight of the melted cheese. The raclette cheese delivers a salty, rich coating of milkfat, and tangy cornichons and pickled onions cut through the heaviness with their acidity, resetting the palate between bites. The communal format - each person melting their own portion of cheese and pouring it over arranged ingredients - makes it especially well suited for dinner parties and gatherings.
Ratatouille
Ratatouille is a vegetable dish originating from the Provence region of France. It consists of eggplant, zucchini, tomato, and bell pepper, all of which are sliced into thin rounds. These vegetables are layered in overlapping circular patterns on top of a prepared sauce base before being placed in an oven for slow baking. The foundational sauce for this preparation begins by sauteing a combination of onion, garlic, and finely diced bell pepper in olive oil. As the dish cooks in the oven, the moisture that is naturally released from the layered vegetables combines with this sauteed base. This process results in the formation of a sauce that thickens naturally without the need for additional agents. Ensuring that every vegetable is cut to a precise and uniform thickness is a critical part of the preparation process. When the slices are inconsistent in size, the cooking results will be uneven, causing some thinner pieces to become overly soft or mushy while thicker pieces remain insufficiently cooked. The addition of thyme provides a subtle herbal quality that serves to enhance the inherent sweetness found in the various vegetables. While the dish can be eaten immediately, placing it in the refrigerator overnight and reheating it the following day allows the vegetable juices to integrate more thoroughly with the sauce. This resting period leads to a significant deepening of the overall flavor profile as the components merge together.
Reuben Sandwich
Reuben sandwich layers sliced corned beef, well-squeezed sauerkraut, and Swiss cheese between rye bread spread with mayonnaise, then griddled with butter on the outside until golden and crisp. Removing excess moisture from the sauerkraut is the most important step - residual water makes the bread soggy and prevents the cheese from melting properly. Cooking over medium-low heat for three to four minutes per side gives the bread time to turn deeply golden while the interior cheese melts fully, binding all the fillings together. Each bite combines the salty depth of corned beef, the fermented tang of sauerkraut, and the rich milkfat of Swiss cheese in a layered contrast of flavors.
Ribollita (Tuscan Bread and Bean Soup)
Ribollita is a traditional Tuscan soup that sautees cannellini beans, cabbage, carrot, tomato, celery, and onion in olive oil, simmers them in vegetable stock, and thickens the pot by tearing in stale baguette near the end of cooking. The name itself means 're-boiled,' reflecting its origin as leftover soup reheated with bread. Starch from the beans and the bread's absorption of broth create a hearty body without any roux or cream. The cabbage grows sweeter the longer it simmers, and a finishing drizzle of olive oil adds richness to the otherwise lean vegetable base. Reheating the next day allows the flavors to meld further, which is why this soup traditionally tastes better on the second day.
Ricotta Spinach Gnudi (Naked Ricotta Dumplings)
Ricotta spinach gnudi are Italian dumplings made by mixing ricotta cheese with thoroughly squeezed spinach, Parmigiano Reggiano, egg yolks, and a minimal amount of flour, then poaching in salted boiling water. The name 'gnudi' means 'naked' - these are essentially ravioli filling without the pasta shell, so the cheese and spinach flavors come through directly. Removing every bit of moisture from the spinach is the critical step; any residual water weakens the dough and causes the dumplings to fall apart during cooking. Once they float to the surface, one additional minute of poaching yields a pillowy, crumbly texture. A brown butter sauce with sage leaves adds a deep, nutty richness that complements the mild ricotta.
Risotto alla Milanese
Risotto alla Milanese is Milan's signature rice dish, made by toasting Arborio rice in olive oil and butter with onion, deglazing with white wine, and gradually stirring in saffron-infused chicken stock one ladle at a time. Toasting the rice first coats each grain in fat, which slows starch release and builds the characteristic creamy consistency. The white wine adds an acidity that balances the richness of butter and cheese underneath. Saffron must be steeped in warm stock beforehand so its golden color and floral aroma distribute evenly, and the stock should always be kept hot to avoid dropping the rice temperature mid-cook. Stirring in cold butter and grated Parmesan off the heat at the very end emulsifies them into the starch, producing the loose, flowing texture that defines a properly finished risotto.
Herb Roasted Whole Chicken
Herb roasted whole chicken is prepared by tucking herb butter - made with rosemary, thyme, and garlic - under the skin and stuffing the cavity with lemon and remaining herbs before roasting. Starting at 220 degrees Celsius for twenty minutes gives the skin an initial sear, then dropping to 180 degrees for sixty more minutes cooks the interior through while the skin crisps to a deep golden brown. The herb butter placed directly under the skin melts during roasting, basting the breast meat with fat and herb flavor from the inside, which prevents even the lean breast from drying out. Resting for fifteen minutes after roasting lets the juices redistribute into the muscle fibers so they stay inside when carved. The pan drippings left behind can be deglazed into a quick gravy that doubles the depth of flavor at the table.
Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)
Ropa vieja is a traditional Cuban dish in which beef chuck is boiled whole until tender enough to shred with forks, then simmered in a sauce of sauteed onion, bell pepper, crushed tomatoes, and paprika powder. The name means 'old clothes' in Spanish, a reference to the shredded meat's resemblance to torn fabric. Cooking the beef long enough is essential - undercooked chuck resists shredding and turns out tough and stringy. Simmering the shredded meat in the tomato-pepper sauce for twenty-five minutes drives the savory, slightly smoky flavor deep between the fibers. Served over rice or alongside bread, the sauce absorbs into the starch for a satisfying, complete meal.
Rosemary Focaccia
Rosemary focaccia is an Italian olive-oil bread made from a high-hydration dough that is proofed twice, dimpled with fingertips, topped with rosemary, minced garlic, and flaky salt, and baked at 220 degrees Celsius. The wetter the dough, the better the signature open crumb and chewy interior develop, so resisting the urge to add extra flour during handling is important. A sixty-minute first proof followed by a thirty-minute second proof gives the yeast enough time to produce the gas that creates a light, airy structure. Generous olive oil pooled in the dimples essentially fries the surface during baking, creating crisp pockets across the top. Cooling for ten minutes after baking lets steam escape and sharpens the contrast between the crunchy crust and the moist, pillowy crumb inside.
Salade Niçoise
Salade Nicoise is a classic salad from Nice in southern France that arranges tuna, soft-boiled eggs, olives, anchovies, tomatoes, and blanched green beans in separate sections on a plate, finished with a vinaigrette of olive oil, lemon juice, and Dijon mustard. The traditional presentation keeps each ingredient in its own zone rather than tossing everything together. Soft-boiling the eggs for six minutes yields a runny yolk that acts as a natural dressing when broken. The salty depth of anchovies and the oily richness of olives add complexity over the mild tuna, while the mustard vinaigrette brightens and ties the whole plate together with its acidity.
Salisbury Steak
Salisbury steak is an American comfort dish made by shaping ground beef mixed with milk-soaked breadcrumbs and egg into oval patties, pan-searing them, and then simmering in a mushroom-onion gravy. The breadcrumbs absorb milk and form moisture pockets within the meat, keeping the patties juicy even after cooking through. Pressing a shallow indent into the center of each patty prevents it from puffing up during searing, ensuring even thickness. Building the gravy in the same pan - sauteing onion and mushrooms, stirring in flour, then deglazing with beef stock and Worcestershire sauce - dissolves the browned fond into the sauce for deeper flavor. Returning the patties to simmer in the gravy for eight minutes finishes the interior and coats them in a rich, savory glaze.
Salmon in Puff Pastry
Salmon en croute wraps a salmon fillet spread with a mixture of cream cheese, wilted spinach, dill, and lemon zest inside puff pastry and bakes it until golden. Patting the salmon completely dry with paper towels is crucial - any surface moisture will make the pastry soggy. The spinach must also be squeezed thoroughly to prevent a wet filling. Cream cheese and Dijon mustard form a barrier between the fish and the dough, blocking the salmon's moisture from softening the pastry. Baking at 200 degrees Celsius for twenty-five to thirty minutes puffs the pastry into flaky, crisp layers while the salmon inside stays tender and moist, delivering both textures in every slice. Chilling the assembled package for ten minutes before baking re-firms the butter in the pastry, producing sharper layers after baking.
Salmon Piccata
Salmon piccata is an Italian fish dish where salmon fillets are seasoned, dusted in a thin layer of flour, and pan-seared in olive oil until golden on both sides. The flour coating promotes a Maillard crust on the surface while sealing moisture inside the flesh. Melting butter in the same pan and deglazing with lemon juice and chicken stock dissolves the caramelized fond into a bright sauce. Capers add bursts of briny saltiness that meet the lemon's acidity to create the piccata sauce's signature sharp, savory character, cutting cleanly through the salmon's rich fat. Because salmon dries out quickly when overcooked, the final step of returning it to the sauce should last no more than two minutes.
Sausage Roll
Sausage roll is a British bakery snack made by wrapping seasoned sausage meat in puff pastry, brushing with egg wash, and baking until golden. Mixing the meat with finely minced onion, breadcrumbs, and Dijon mustard adds moisture and flavor that keep the filling juicy after baking. Rolling the pastry around a log of filling and placing the seam side down prevents the roll from opening in the oven. Scoring the top allows steam to escape, which helps the pastry puff into crisp, distinct layers. Baking at 200 degrees Celsius for twenty to twenty-five minutes produces a deep golden shell with flaky, butter-rich layers encasing the savory meat inside. It works equally well as a snack, light meal, or picnic food.
Scotch Egg
Scotch egg is a British dish in which a six-minute soft-boiled egg is wrapped in mustard-seasoned sausage meat, coated in flour, beaten egg, and breadcrumbs, then deep-fried or baked until crisp. Chilling the boiled egg in ice water immediately stops carryover cooking and preserves the runny yolk. Wrapping the meat in an even layer around each egg ensures it cooks uniformly during frying or baking. The breadcrumb crust crisps up in the heat and acts as a seal, keeping the sausage layer's juices locked inside. Cutting one open reveals three distinct layers - a crunchy golden shell, a savory ring of seasoned pork, and a soft yolk that runs when broken - each contributing a different texture and flavor. Scotch eggs can be served warm or cold, making them versatile for brunch, picnics, or snacking.
Seafood Saffron Risotto
Seafood saffron risotto is built by stirring Arborio rice into warm seafood stock one ladle at a time, coaxing out starch until the grains are creamy yet intact. Saffron threads steeped in a small amount of warm stock release their golden color and floral, slightly metallic aroma evenly through the rice. Toasting the rice in olive oil before adding liquid coats each grain in fat, which controls starch release and prevents the risotto from turning gluey. White wine added early provides acidity that tempers the richness of the seafood. Shrimp and squid go in during the final minutes to keep their texture firm and springy. Butter and Parmesan folded in off the heat create the signature wave-like consistency that should flow slowly across a tilted plate.
Shakshuka (Eggs Poached in Spiced Tomato Sauce)
Shakshuka starts with onion and bell pepper softened in olive oil, followed by cumin, smoked paprika, and chili flakes bloomed briefly in the hot fat to unlock their oil-soluble aromas. Crushed whole tomatoes are added and simmered until the sauce thickens enough to hold its shape when a spoon is dragged through it. Eggs are cracked directly into wells made in the sauce, then the pan is covered and cooked for six to eight minutes so the whites set while the yolks stay runny. The spice profile delivers warm earthiness from the cumin, gentle smokiness from the paprika, and a low heat from the chili that builds gradually. Tearing bread and dragging it through a broken yolk and the surrounding sauce is the traditional way to eat it.
Shrimp Alfredo Pasta
Shrimp Alfredo pasta pairs fettuccine with a cream sauce built from butter, garlic, heavy cream, and grated Parmesan. The shrimp are seared quickly in butter on both sides to develop a light caramelized crust while keeping the interior moist, then set aside and returned to the pan only at the end. Adding the cheese off direct heat is critical - high temperature causes the fat and protein in Parmesan to separate, turning the sauce grainy instead of smooth. Starchy pasta water stirred into the cream acts as an emulsifier, helping the sauce cling to each strand rather than pooling at the bottom of the bowl. The shrimp's natural sweetness provides a clean counterpoint to the dense richness of cream and aged cheese.
Shrimp and Grits
Shrimp and grits layers creamy, cheese-enriched grits beneath sauteed shrimp cooked in rendered bacon fat. The grits are whisked gradually into a mixture of boiling water and milk, then stirred frequently over low heat for about fifteen minutes until they reach a smooth, porridge-like consistency. Cheddar cheese and butter folded in at the end add richness and a slight tang. Bacon is rendered until crisp first, and its fat becomes the cooking medium for the shrimp, transferring smoky, salty depth into each piece. Paprika dusted over the shrimp before cooking contributes warm color and a mild earthy note. The shrimp should be pulled from the heat the moment they turn opaque - even a minute too long makes them rubbery.
Shrimp Boil
Shrimp boil is a Southern American one-pot dish where ingredients are added to seasoned boiling water in stages according to their cooking time. Potatoes go in first and cook for about ten minutes, followed by corn on the cob and smoked sausage for another seven minutes, and shrimp last for just two to three minutes. This staggered approach ensures every component reaches the table properly cooked - potatoes tender, corn sweet and snappy, sausage heated through, and shrimp firm rather than rubbery. The drained pile is tossed with melted butter and fresh lemon juice, which adds richness and acidity on top of the paprika-seasoned broth. Traditionally served poured out onto newspaper for communal eating by hand.