Chef Remy
Cajun Rice Dressing
Louisiana's beloved rice dressing, loaded with seasoned ground meat, tender giblets, and the holy trinity, baked until the top gets golden and slightly crispy while the inside stays moist and impossibly flavorful.
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
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Recipes
Chef Remy
Cajun Roast Chicken with Dirty Rice Stuffing
A whole bird slathered in homemade Cajun seasoning, roasted until the skin shatters and the meat stays juicy, stuffed with rice cooked dirty with chicken livers and the holy trinity. This is Sunday dinner the Louisiana way.
Chef Remy
Cajun Shrimp Pasta
Plump Gulf shrimp kissed with homemade Cajun seasoning, swimming in a silky tomato cream sauce with the holy trinity, spooned over al dente penne, the kind of dish that makes Tuesday feel like a celebration.
Chef Remy
Cajun Smothered Roast Beef
A massive chuck roast surrendered to a mountain of caramelized onions and slow, patient heat until it falls apart at the touch of a fork, swimming in a debris gravy so rich you'll want to drink it straight from the pot.
Chef Lupita
Calabacitas Tiernas con Quesillo y Epazote
Oaxaca's everyday squash stew, calabacita and sweet corn cooked down with tomato and epazote, finished with quesillo melted into the pot in long stringy ribbons. The weeknight dinner of the Valles Centrales.
Chef Lupita
Calamares Rellenos de Camarón en su Tinta
Campeche's stuffed squid braised in its own ink, with a picadillo of shrimp, crab, capers, olives, and the warm spice of the peninsular recado. The Gulf coast on a plate.
Chef Graziella
Calamari Ripieni in Umido
Squid stuffed with their own tentacles and braised in tomato until the flesh turns silky and yielding. This is the home cooking of the Ligurian coast, where nothing goes to waste and patience is rewarded.
Chef Margarida
Caldeirada de Peixe
The fisherman's stew that every Portuguese coastal town claims as their own, layered with whatever the boats brought in, the broth so good you'll fight over the last piece of bread to soak it up.
Chef Lupita
Callo de Hacha al Mojo de Ajo
Sonora's pen shell scallops from the Gulf of California, seared hard in a hot pan and bathed in butter, garlic, and lime. The marisco that put the Noroeste on the map.
Chef Lupita
Camarones a la Diabla Nayaritas
Nayarit's Pacific shrimp, seared quickly and coated in a red sauce of chile de arbol, chipotle, tomato, and garlic, the kind of heat that belongs beside white rice and warm corn tortillas.
Chef Lupita
Camarones al Chileajo de la Costa Oaxaqueña
Oaxaca's Pacific coast cooks shrimp in a thick paste of toasted guajillo, a whole head of charred garlic, and a quiet hit of cumin. Served straight from the cazuela with white rice and warm tortillas.
Chef Lupita
Camarones al Chiltepín Sonorenses
Sonora's desert-fired shrimp from the Sea of Cortez, butter-sauteed with crushed chiltepin and a bare minimum of garlic. Heat for cooks who respect what the smallest chile in Mexico can do.
Chef Lupita
Camarones al Mojo de Ajo Sinaloenses
Sinaloa's everyday shrimp plate: head-on camarones seared hard in butter and a small mountain of sliced golden garlic, finished with lime, salsa inglesa, and a single chile de arbol for backbone.
Chef Makoa
Canard Laqué Tahitien (Tahitian Lacquered Duck with Coconut Milk)
Glossy Chinese-Tahitian roast duck from Papeʻete, lacquered with soy, honey, and five-spice, carved for the lazy Susan, then dipped into thick fresh coconut milk beside rice, ʻuru, and a crowded table.
Chef Graziella
Cannelloni Ricotta e Spinaci
Hand-rolled pasta sheets wrapped around a filling of ricotta and spinach, covered in besciamella and baked until golden. This is the Sunday cooking of Emilia-Romagna, made without shortcuts.
Chef Graziella
Caponata Siciliana
The great sweet-sour eggplant dish of Sicily, where each vegetable is fried separately then united in a tomato sauce sharpened with vinegar and softened with a little sugar. This is not a recipe to rush.
Chef Graziella
Cappellacci di Zucca Ferraresi
The pasta of the Este dukes, where sweet roasted pumpkin meets fresh egg pasta in shapes like little peasant hats. Dressed only with butter and sage, as Ferrara has done since the Renaissance.
Chef Graziella
Cappelletti Romagnoli
The cheese-filled pasta of Romagna, folded into little hats and floated in golden capon broth. This is Christmas dinner along the Adriatic, where the distinction between tortellini and cappelletti is a matter of regional pride.
Chef Lupita
Caracol Empanizado de Isla Mujeres
Isla Mujeres' breaded queen conch, pounded thin and fried in lard until the crust turns gold, served with smoky chiltomate, salsa de habanero tatemado, and a stack of warm corn tortillas on a wooden palapa table.
Chef Juliana
Caranguejada Capixaba
You don't need restaurant courage for whole crabs. You need a legal, fresh crab, a real refogado, urucum-stained oil, and the good manners to save the broth for pirão.
Chef Juliana
Caranguejada Nordestina com Leite de Coco
That quiet 'isso não é pra mim' is lying. Build one refogado, cook the crabs until the shells turn orange, finish the coconut milk gently, and dinner tastes like the coast.
Chef Graziella
Carciofi alla Giudia
The crown jewel of Roman Jewish cooking, where globe artichokes are trimmed with surgical precision, fried twice until their leaves open like chrysanthemums, and served crackling and golden. This is what respect for a vegetable looks like.
Chef Graziella
Carciofi alla Romana
The great spring dish of the Roman table, where artichokes stuffed with wild mint and garlic surrender to a slow braise until they yield completely. The perfumed cooking liquid is not sauce. It is the point.
Chef Lupita
Carne Asada al Recado Rojo Yucateca
Yucatán's grilled-beef counterpart to poc chuc. Thin steaks stained brick-red with recado rojo and naranja agria, charred fast over hardwood coals, eaten with frijol colado, pickled red onion, and a few drops of habanero tatemado.
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