Chef Juliana
Picanha no Sal Grosso
Everyone wants the picanha and nobody trusts themselves with it. Fat cap up, coarse salt, hot coals, and the discipline to leave space on the fire.
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 Graziella
Pici
The thick, hand-rolled pasta of Siena, made from nothing but flour and water. Each strand pulled and rolled between the palms until it reaches the thickness of a pencil. Peasant genius in every rope.
Chef Graziella
Pici all'Aglione
Hand-rolled ropes of Tuscan eggless pasta with a sauce built on slowly cooked giant garlic, sweet and mild, married to tomatoes in the tradition of Siena and the Val di Chiana.
Chef Graziella
Pici Cacio e Pepe
Hand-rolled Tuscan pasta ropes, thick as a pencil and irregular as the hills around Siena, dressed in nothing but sheep's milk cheese and black pepper. Two ingredients. No margin for error.
Chef Lupita
Pierna Mechada Yucateca
Yucatán's Christmas pork leg, slit and stuffed with picadillo of pork, beef, olives, raisins, and almonds, then braised slowly in sour orange and recado until the bone slides free.
Chef Lupita
Piguas al Mojo de Ajo Tabasqueño
Tabasco's river piguas from the Grijalva lowlands, cooked whole in butter, olive oil, chile amashito, and garlic toasted slowly until the shells turn red and the sweet meat tastes like the river.
Chef Joost
Pik-in-het-Potje
The name means peck in the little pot: a Zeeland winter supper of potatoes, stored vegetables, and one egg per person, proving poverty fare can still set a table.
Chef Dean
Pineapple-Glazed Ham Steak
A thick slab of smoky ham lacquered in brown sugar and mustard glaze, crowned with caramelized pineapple rings and bright maraschino cherries. This is mid-century American cooking at its unapologetic best.
Chef Elsa
Pinzgauer Kasnocken
Rough-torn Nockerl layered with pungent Pinzgau mountain cheese and golden fried onions, served straight from the Pfandl to the table with nothing but a crisp green salad alongside.
Chef Lupita
Pipián de Calabaza Yucateco
Yucatán's pre-Hispanic main of calabaza simmered in toasted ground pepitas, epazote, and a whisper of achiote. A vegan dish older than the conquest, eaten in Mérida kitchens long before anyone called it that.
Chef Lupita
Pipián Rojo con Pollo
Central Mexico's brick-red pipián, pepitas and sesame seeds toasted with guajillo and ancho on the comal, ground into a thick sauce, and ladled over poached chicken the way they make it in Tlaxcala and Puebla.
Chef Lupita
Pipián Verde de Pepita
Puebla's pumpkin-seed mole, ground green and loose, built on toasted pepitas, tomatillo, and hoja santa, simmered with chicken until the seed oil beads gold on top.
Chef Takumi
Pirafu (ピラフ, butter-consommé pilaf)
Pirafu is yōshoku at its most useful: rice glossed in butter, cooked through with clear consommé, and finished with the faint browned bottom that rewards patience.
Chef Juliana
Pirarucu ao Tucupi com Jambu
You don't need to be from the river to cook with respect. Real tucupi, dessalted pirarucu, jambu when you can get it, and arroz soltinho to catch every yellow spoonful.
Chef Juliana
Pirarucu de Casaca
You think salted fish, tucupi, banana, farofa, eggs, and olives means “isso não é pra mim.” It means layers. One at a time, a gente resolves the whole celebration plate.
Chef Lesia
Pisni Holubtsi z Rysom ta Hrybamy (пісні голубці з рисом та грибами, Lenten cabbage rolls)
The best thing in these meatless holubtsi is the water you almost threw away: dark mushroom liquor that soaks into the rice, stains the cabbage bronze, and makes the pot taste fed.
Chef Makoa
Pisupo mo te Laise (Tuvalu and Tokelau Corned Beef with Rice)
Pulaka is the deep anchor, but tonight the barge fed the pantry: Tuvalu and Tokelau pisupo fried with onion, spooned over rice, simple, salty, and real.
Chef Makoa
Pisupo (Sāmoan Fried Tinned Corned Beef)
Sāmoa's pisupo is food off the barge made family food: tinned corned beef drained, fried down with onion, and served with taro, rice, or breadfruit.
Chef Isabel
Pitu de Caleya Guisado
Pitu de caleya is Asturias in a stewpot: a mature, outdoor-raised bird browned well, then held at the gentlest bubble in a dark onion sauce until its stubborn meat finally yields.
Chef Graziella
Pizzoccheri della Valtellina
The mountain pasta of Lombardy's Valtellina valley, where buckwheat noodles, potatoes, cabbage, and Alpine cheese become one warming, substantial dish under a cascade of browned butter and sage.
Chef Graziella
Pizzoccheri della Valtellina
The buckwheat pasta of the Lombardy Alps, where harsh mountain winters demanded food that sustained body and spirit. Nutty pasta, earthy cabbage, melting cheese, and the luxury of butter.
Chef Fai
Steamed Sea Bass with Lime (Pla Kapong Neung Manao)
The sour pillar does all the work here. Sea bass steamed gentle and clean, then hit with a dressing of lime, garlic, fish sauce, and bird's eye chilies that wakes up every nerve in your mouth. Acid is the technique.
Chef Fai
Squid with Salted Egg Yolk (Pla Muk Pad Khai Khem)
Salted duck egg yolk melted into butter, foamed until golden, tossed with flash-fried squid and curry leaves. Thai-Chinese wok cooking from the Southern coast, where the sea sets the menu and the salt pillar comes from the egg itself.
Chef Fai
Grilled Squid with Seafood Sauce (Pla Muk Yang)
Scored squid over screaming-hot charcoal, turmeric-stained and smoky, served with nam jim talay that delivers all four pillars in a single spoonful. Southern Thai fire cooking at its most direct.
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