Chef Margarida
Entrecosto no Forno
The Sunday roast that fills the house with the smell of garlic and wine, pork ribs lacquered and glistening, fat rendered until the meat surrenders. This is what ovens were made for.
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 Juliana
Entrevero de Pinhão
You don't need bravery for this pan. You need heat, patience, and the sense to brown one thing at a time so dinner tastes like dinner.
Chef Jeong-sun
Eomandu (Fish-Wrapped Dumplings)
Thin slices of white fish stand in for dumpling wrappers, folded around a restrained beef and mushroom filling, then steamed until pale, tender, and worthy of a summer dinner table.
Chef Jeong-sun
Eonyang-sik Bulgogi (Ulsan Gridiron Bulgogi)
Hand-chopped beef from Ulsan cattle country, seasoned with restraint, pressed thin on a wire gridiron, and grilled until the edges brown without losing the beef's own voice.
Chef Elsa
Erdäpfelknödel mit Sauerkraut
Soft Austrian potato dumplings in browned butter with warm, caraway-scented sauerkraut. A meatless Gasthaus meal that's been filling up Alpine kitchens for centuries.
Chef Juliana
Escondidinho de Carne de Sol
You don't need courage for this, just layers: carne de sol pulled fine, macaxeira mashed smooth, queijo coalho on top, and dinner solved without a packet in sight.
Chef Juliana
Escondidinho de Carne Seca
You don't need restaurant courage for this. Desalt the carne seca, make a real refogado, mash cassava until creamy, and bake until the top goes dourado.
Chef Lupita
Espagueti Verde
Ciudad de Mexico's green spaghetti, built on charred poblano, crema, and cheese, the pasta plate every capitalino remembers from childhood birthday parties and Sunday lunches at the abuela's table.
Chef Margarida
Espetada Madeirense
Beef cubes threaded on laurel branches, grilled over coals until charred and smoky, hung vertically at the table while the juices drip onto waiting bread. This is Madeira on a stick.
Chef Elsa
Esterházy Rostbraten
Braised beef steaks in a velvety sauce of julienned root vegetables, capers, mustard, and sour cream, the kind of dish that made the Esterházy name famous in kitchens long after it faded from politics.
Chef Lupita
Estofado de Bodas Istmeño
Oaxaca's Isthmus of Tehuantepec wedding estofado, a baroque beef stew stained with achiote, chile ancho, guajillo, pineapple, plantain, apple, bread, almonds, raisins, olives, and clove.
Chef Lupita
Estofado Oaxaqueño de Pollo
Oaxaca's Valles Centrales estofado, chicken slow-braised in a chile ancho and tomato sauce with almonds, raisins, olives, capers, plantain, cinnamon, clove, and the convent logic that made sweetness and saltiness work together.
Chef Juliana
Estrogonofe de Carne
You think the trick is the cream. It's the browning. Sear the beef in batches, build the sauce in the same pan, and dinner starts behaving like you know what you're doing.
Chef Juliana
Estrogonofe de Frango
Brown the chicken properly, build a tomato-and-cream molho, and stop believing the pan is judging you. With rice, beans, and something green, a gente has solved Tuesday.
Chef Jeong-sun
Eundaegu-jorim (Braised Black Cod)
Buttery sablefish set over thick Korean radish and braised gently in a soy, gochugaru, garlic, and ginger sauce until the fish stays silky and the radish drinks deeply.
Chef Makoa
Fāfaru (Tahitian Fish in Fermented Seawater)
Tahiti's fāfaru takes raw ʻahi into miti fāfaru, a pungent fermented seawater brine, then brings it back to the table with mitihue, breadfruit, and the lesson that good funk is food kept alive.
Chef Thomas
Faggots with Onion Gravy and Mushy Peas
Pork liver and belly shaped with sage and mace, braised in a dark onion gravy until the kitchen smells of something your bones remember, with mushy peas spooned alongside in bright green contrast.
Chef Makoa
Faiʻai Eleni (Sāmoan Mackerel in Coconut Cream)
Sāmoa's faiʻai eleni turns tinned mackerel, onion, and coconut cream into a quick, generous supper, the pantry fish that feeds the whole ʻaiga beside talo, ʻulu, green banana, or rice.
Chef Makoa
Faiʻai Feʻe (Sāmoan Octopus in Coconut Cream)
Sāmoa's faiʻai feʻe is reef octopus simmered patient in fresh coconut cream, rich and glossy enough to eat beside talo at toʻonaʻi, with the ocean feeding the whole aiga.
Chef Makoa
Faikai Ika (Tuvaluan Baked Tuna in Coconut)
Tuvalu's faikai ika bakes fresh tuna in coconut cream until the fish flakes soft and drinks the nut in, lagoon catch and palm brought together on one low coral island plate.
Chef Klaus
Falscher Hase
No hare, no apology: a Prussian thrift roast of seasoned mince wrapped around hard-boiled eggs, baked until the crust browns and the slices hold clean.
Chef Graziella
Falsomagro alla Palermitana
The great stuffed beef roll of Palermo, braised until tender and sliced to reveal the mosaic of mortadella, eggs, and cheese hidden within. This is what Sicilian grandmothers make when the occasion demands something extraordinary.
Chef Graziella
Faraona Arrosto con Pancetta e Salvia
The noble guinea fowl of Tuscan farmhouses, wrapped in pancetta, perfumed with sage, roasted until the skin shatters and the meat stays moist. This is what Italians bring to the table when ordinary poultry will not serve.
Chef Margarida
Farinheira com Ovos
A flour sausage born of necessity, fried crispy and scrambled with eggs. This is what Beira workers ate before dawn, fuel for the mountains, genius disguised as simplicity.
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