Chef Lupita
Carne Asada Sonorense
Sonora's gold-standard grill: thin diezmillo cooked hot and fast over mesquite coals, salted simply, chopped on the board, and served with sobaquera tortillas, frijoles puercos, and a rough salsa de chiltepin.
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 Graziella
Carne Cruda all'Albese
The refined raw beef of Alba, where hand-chopped meat meets nothing but lemon, olive oil, and shaved cheese. This is not French tartare. This is Piedmontese restraint at its most eloquent.
Chef Margarida
Carne de Porco à Alentejana
The dish where Alentejo's famous black pigs meet the Atlantic's clams, bound together by paprika, wine, and the genius of grandmothers who knew that land and sea were never meant to stay apart.
Chef Juliana
Carne de Sol Caseira
You think curing beef at home is not for you. Anota aí: salt, air, patience, and a hot pan. This is carne de sol taught for a real home kitchen.
Chef Juliana
Carne de Sol com Jerimum
You don't need a sertão kitchen to understand this plate. Salted beef, sweet jerimum, onion, garlic, and patience make a dinner that lands hard and asks very little.
Chef Juliana
Carne de Sol com Macaxeira
You don't need courage here. You need to boil the macaxeira until it cracks, brown the carne de sol without crowding the pan, and let real butter do its honest work.
Chef Juliana
Carne Moída com Batata
You think dinner needs confidence. It needs a pan, a real refogado, and the patience to let the meat brown before the potatoes finish in the molho.
Chef Juliana
Carne Moída Refogada
You don't need a secret hand for weeknight meat. You need a wide pan, real refogado, and the nerve to let the beef brown before you start fussing.
Chef Lupita
Carne Oreada al Carbón Costeña
The Costa Chica's salt-cured, air-dried beef, grilled over coconut-wood coals and folded into hot memelas with salsa verde and lime. The Afro-Mexican weekend ritual of Cuajinicuilapa, where the sea breeze does half the cooking.
Chef Lupita
Carne Salada con Chaya Tabasqueña
Tabasco's salt-cured beef braised with chaya, ripe plantain, chile dulce, and epazote, a humid lowland dish built for the pot, the patio garden, and a stack of warm corn tortillas.
Chef Lupita
Carnitas Coloradas Mexicalenses
Mexicali's Cantonese-Mexican stir-fried pork shoulder, marinated overnight in soy, hoisin, achiote, and piloncillo, then seared hot in a wok and glazed in its own reduction.
Chef Lupita
Carnitas estilo CDMX
Mexico City taqueria-style carnitas, pork shoulder and belly confited slow in their own lard with orange, milk, and a splash of Mexican cola, then chopped to order on a wooden board for the tacos.
Chef Lupita
Carnitas Estilo Quiroga
Quiroga's carnitas are Michoacán pork cooked in manteca de cerdo inside a copper cazo, worked patiently until the skin crackles, the edges darken, and the taco needs nothing but onion, cilantro, salsa, and lime.
Chef Dean
Carolina Mustard-Glazed Pulled Pork Sandwiches
Tender, smoke-kissed pork shoulder pulled into rough shreds and dressed in South Carolina's signature mustard sauce—tangy, sweet, with a vinegar bite that cuts through the richness. Piled onto soft buns with cool, creamy slaw.
Chef Makoa
Carpaccio de Atún Kahi (Rapa Nui Tuna Carpaccio)
Rapa Nui's kahi, tuna from the far eastern corner of the Triangle, sliced thin and dressed with lemon, olive oil, and capers. Same ocean fish, this island's modern bowl.
Chef Juliana
Carreteiro Vegetariano com Abóbora
You don't need charque to resolver o jantar. Brown the pumpkin, build a smoky refogado, leave the rice alone, and this one pot gives you a Brazilian table without fuss.
Chef Graziella
Casoncelli alla Bergamasca
The stuffed pasta of Bergamo's valleys, where crushed amaretti in the meat filling creates a sweet-savory balance that exists nowhere else in Italy. Dressed simply in browned butter and sage.
Chef Margarida
Cataplana de Marisco
The copper pot that holds the soul of the Algarve, where shellfish, fish, and chouriço steam together in a tradition the Moors left behind and Portuguese grandmothers perfected.
Chef Remy
Catfish Court-Bouillon
Tender catfish fillets swimming in a brick-red tomato gravy built on a dark roux and the holy trinity, spooned generously over steaming white rice, the kind of soul-warming bowl that proves simple ingredients cooked right can move mountains.
Chef Thomas
Cauliflower Cheese
A whole cauliflower blanketed in strong, mustardy cheese sauce, baked until the top blisters gold and the kitchen smells like the kind of evening where nothing else needs doing.
Chef Ally
Cauliflower Steaks with Chimichurri
Thick slabs of cauliflower roasted until golden and caramelized at the edges, dressed with a verdant, garlicky chimichurri that sings of parsley and oregano. A vegetable that refuses to be a side dish.
Chef Graziella
Cavatelli
The little hollowed shells of Puglia and Molise, shaped with nothing more than two fingers and a wooden board. The motion takes practice. The result catches sauce like nothing else.
Chef Graziella
Cavatelli con Cozze e Fagioli
Where the Adriatic meets the wheat fields of Puglia: briny mussels, creamy cannellini, and chewy cavatelli dressed in nothing but good olive oil and the juice the shellfish surrender.
Chef Lupita
Cazuela de Machaca con Chile Verde Sonorense
Sonora's ranchero cazuela of pounded dried beef simmered with roasted Anaheim chile, potatoes, tomato, and onion. Drought-era ingenuity, now the everyday plate of the north.
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