Chef Dean
Country-Style Pork Ribs in Gravy
Bone-in pork ribs slow-braised in a savory onion gravy until the meat surrenders to your fork. This is the kind of Sunday supper that fills a house with the smell of home.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Thomas
Courgette and Cheese Frittata
Courgettes fried golden in butter, set in eggs and cheddar, and finished under the grill until the top blisters and the kitchen smells like a summer evening worth sitting down for.
Chef Margarida
Cozido à Portuguesa
The dish that brings the whole family to the table, every kind of meat and vegetable Portugal has to offer, simmered together until the broth becomes liquid gold and the kitchen smells like a celebration.
Chef Margarida
Cozido das Furnas
The legendary stew of São Miguel island, buried at dawn in volcanic earth and unearthed hours later, tender and transformed. The only dish in Portugal where the cook is the planet itself.
Chef Graziella
Cozze Gratinate alla Pugliese
Puglia's beloved gratinated mussels, where briny shellfish meet a golden crust of breadcrumbs, pecorino, and parsley. Simple enough for a weeknight, impressive enough to close a dinner party.
Chef Remy
Crab Cakes with Creole Mustard
Sweet Gulf crabmeat, barely held together with just enough binding to keep its shape, pan-fried until golden and crisp, served with a punchy Creole mustard sauce that wakes up every bite without stealing the show.
Chef Dean
Crab-Stuffed Sole Rolls
Tender sole fillets embrace sweet Dungeness crab in this Pacific Northwest classic, baked gently in white wine and butter until the fish turns opaque and the kitchen fills with the honest perfume of the sea.
Chef Remy
Crawfish Fettuccine
Sweet Louisiana crawfish swimming in a velvety, butter-rich sauce with garlic and jalapenos, tangled through ribbons of tender fettuccine, finished with enough cheese to make you close your eyes and sigh.
Chef Remy
Crawfish Monica
Sweet Louisiana crawfish tails swimming in a velvet-smooth cream sauce kissed with cayenne and garlic, tangled with rotini that catches every drop of that spicy, buttery goodness in its spiral grooves.
Chef Remy
Crawfish Pie
Plump Louisiana crawfish tails swimming in a creamy, pepper-kissed filling, wrapped in flaky golden crust, the kind of pie that disappears first at every potluck and brings people back to the table for seconds.
Chef Dean
Creamy Chicken Noodle Bake
All the comfort of chicken pot pie without the pastry fuss—tender egg noodles and shredded chicken blanketed in a golden-crusted, herb-flecked cream sauce that bubbles at the edges and satisfies to the bone.
Chef Dean
Creamy Tuna Noodle Casserole
Wide egg noodles cloaked in a from-scratch mushroom cream sauce with chunks of tuna and sweet peas, finished with a shatteringly crisp buttered cracker crust. This is midcentury American comfort food done right.
Chef Ally
Creamy Tuscan Chicken Pasta
Tender chicken and al dente pasta draped in a silky parmesan cream, punctuated by sweet sun-dried tomatoes and wilted spinach that still holds its color and life.
Chef Dimitra
Cretan Antikristo (Αντικριστό)
Crete's mountain shepherd roast is lamb or goat salted only, staked in a ring facing the embers until the fat melts slowly and the meat turns brown at the edges.
Chef Dimitra
Cretan Gamopilafo (Γαμοπίλαφο Κρήτης)
Gamopilafo is Crete's wedding pilaf: rice cooked in the meat's own broth, loosened with lemon, and finished with staka until glossy and rich.
Chef Dimitra
Cretan Psari me Bamies (Ψάρι με Μπάμιες)
Crete's summer fish with okra is baked in tomato and olive oil, with vinegar-salted bamies that stay whole under firm white fish.
Chef Dean
Crown Roast of Pork with Savory Stuffing
Two racks of bone-in pork loin tied into a majestic crown, roasted golden and served with herb-scented stuffing mounded in its center. This is the dish that silences a dining room when it arrives at the table.
Chef Dean
Cuban Mojo Roast Pork
A bone-in pork shoulder bathed in pungent garlic-citrus mojo, slow-roasted until the meat surrenders to a fork and the skin turns golden and crackling. This is the centerpiece of Cuban Christmas, and it belongs on your table.
Chef Graziella
Culurgiones d'Ogliastra
The hand-braided ravioli of Sardinia's Ogliastra region, each one closed with a wheat-stalk pattern that takes practice to master but announces, to anyone who knows, that someone in the kitchen cared enough to learn.
Chef Juliana
Cuscuz Paulista
You think a molded cuscuz is where cooking gets fancy. Wrong. It's refogado, tomato broth, cornmeal, and the patience to press it into a form.
Chef Lupita
Cuyutlan Fire-Roasted Fish (Pescado en Vara)
Colima's coastal pescado en vara, small whole fish skewered upright beside a wood fire, brushed with chile guajillo, chile de arbol, garlic, lime, and eaten on the sand.
Chef Dimitra
Cycladic Briam (Κυκλαδίτικο Μπριάμ)
Cycladic briam is the summer tray of zucchini, potato, eggplant, tomato, and good olive oil, sliced thin and baked until the vegetables surrender into one sweet, red-gold pan.
Chef Dimitra
Cycladic Chtapodi Krasato (Χταπόδι Κρασάτο)
Cycladic chtapodi krasato is octopus cooked first in its own liquor, then slowly braised with red wine, bay, vinegar, and olive oil until the sauce turns dark and clings.
Chef Dimitra
Cycladic Garidomakaronada (Γαριδομακαρονάδα Κυκλάδων)
Cycladic shrimp spaghetti lives or dies by its shell stock: heads and shells simmered first, then tomato, wine, garlic, and pasta finished together in the pan.
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