Chef Juliana
Frango Assado com Batatas
You think a whole chicken is serious business. It isn't. Garlic, lemon, salt, batatas, and one patient oven solve Sunday lunch and slide straight into the pê-efe.
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 Juliana
Frango Caipira ao Molho Pardo
You think blood sauce is the line where cooking stops being for you. It isn't. Anota aí: vinegar, patience, a real refogado, and the nerve to keep stirring.
Chef Juliana
Frango com Ora-pro-nóbis
You don't need a special hand for this pot. Brown the chicken, build the refogado, add ora-pro-nóbis at the end, and dinner suddenly looks like it knew what it was doing.
Chef Juliana
Frango com Quiabo
You think the quiabo will betray you. It won't. Dry pan, hot oil, browned chicken, honest refogado, and the okra goes in last. That's dinner, not a mystery.
Chef Juliana
Frango Ensopado
You think a pot of chicken is too simple to teach, until it comes out pale and watery. Brown it properly, build the refogado, and dinner starts behaving.
Chef Margarida
Frango na Púcara
Chicken sealed in a clay pot with presunto and white wine, cooked low and slow until the meat surrenders from the bone. The pot does the work. Your only job is patience.
Chef Margarida
Frango Piri-Piri
Butterflied chicken kissed by charcoal and fire, slathered in the African chili that changed Portuguese cooking forever. The heat should wake you up, not knock you out. This is the Algarve on a plate.
Chef Klaus
Frankfurter Rippchen mit Kraut
The Frankfurt apple-wine tavern plate: cured pork rib chops warmed gently with sauerkraut, mustard, and potatoes, where the cure gives the flavour and the heat must behave.
Chef Klaus
Frankfurter Würstchen mit Kraut
Frankfurt's lean smoked pork sausage works because you don't boil it: eight quiet minutes below a simmer, then kraut, mustard, and a broth-dressed potato salad to do the rest.
Chef Graziella
Fregola
Sardinia's ancient hand-rolled semolina pasta, toasted until golden brown to develop the nutty, almost bread-like flavor that makes it unlike any other pasta in the Italian repertoire.
Chef Graziella
Fregola con Arselle
Sardinia's answer to pasta alle vongole: toasted semolina pearls that soak up briny clam liquor and white wine, each bite carrying the wild, windswept taste of the Mediterranean island.
Chef Ally
French Onion Pot Roast
A grass-fed chuck roast braised low and slow with pounds of caramelized onions, finished with crusty bread and melted Gruyère. French onion soup becomes supper.
Chef Ally
Fresh Tomato Pasta with Basil
Summer tomatoes at their peak, barely kissed by heat, tossed with garlic-warmed olive oil and torn basil over al dente pasta. A dish that proves the best cooking is knowing when to stop.
Chef Remy
Fried Catfish
Buttermilk-soaked catfish fillets dredged in seasoned cornmeal and fried to a shatteringly crisp golden crust in cast iron, served with creamy remoulade and fresh lemon, the way every Louisiana Friday night should taste.
Chef Remy
Fried Frog Legs
Crispy golden frog legs soaked tender in buttermilk, dredged in bold Cajun spices, and fried in cast iron until they shatter at the first bite, finished with a drizzle of garlic butter that pools on the plate and begs for crusty bread.
Chef Remy
Fried Oysters
Briny Gulf oysters cloaked in seasoned cornmeal, fried until golden and impossibly crisp at the edges, served with a fiery Crystal hot sauce aioli that cuts through the richness and makes you reach for another
Chef Joost
Friese Sipelstamp
The name says it plainly: sipel is Frisian for onion, stamp is the mash, and together they make the northern weeknight dish a beppe knew by heart.
Chef Juliana
Frigideira de Siri
You think crab in dendê sounds like restaurant business. It isn't. It's a refogado, good siri catado, full-fat coconut milk, and the nerve to trust the pan.
Chef Lupita
Frijoles Negros Costeños con Plátano Frito
The everyday plate of the Costa Chica and jarocho Veracruz: black beans simmered with epazote and chile costeño in an olla de barro, served beside sweet fried plátano macho and white rice. The third root, on a plate.
Chef Freja
Frikadeller
The pan-fried pork-and-veal patties that define the Danish weeknight table. Sparkling water in the mix, butter and oil in the pan, a golden crust that cracks when you cut through to the tender center.
Chef Graziella
Frittata di Carciofi
Roman eggs and artichokes, cooked slowly until golden on the outside and barely set within. A springtime secondo that proves the magnificence of vegetables treated with respect.
Chef Graziella
Frittata di Cipolle
Piedmontese farmhouse cooking in its purest form. Two pounds of onions become sweet and golden through patience, then bind with eggs into something that needs nothing more.
Chef Graziella
Frittata di Zucchine
The workhorse of the Italian kitchen, where summer zucchini and eggs meet in a pan and prove that the simplest dishes demand the most attention.
Chef Graziella
Fritto Misto di Mare
The mixed seafood fry of the Adriatic, where shrimp, squid, and small fish wear only a whisper of flour before meeting hot oil. Served immediately with lemon wedges. Nothing more.
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