Chef Graziella
Anelletti al Forno
The Sunday pasta of Palermo, where tiny rings of dried pasta bake with meat ragù, sweet peas, and melting cheese until a burnished crust forms that families fight over at the table.
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 Dimitra
Anginares a la Polita, Constantinople Artichokes (Αγκινάρες αλά Πολίτα)
Constantinople's spring artichokes, pale and lemony, braised with potato, carrot, peas, dill, and enough olive oil to make the sauce shine.
Chef Thomas
Anglesey Eggs
Eggs bedded into leek-flecked mash under a blanket of sharp cheese sauce, baked until golden and bubbling. A Welsh supper dish that proves the simplest things are usually the best.
Chef Graziella
Anguilla Arrosto alla Comacchiese
The legendary roasted eel of Comacchio, where the brackish lagoons of the Po Delta have produced Italy's finest anguilla for two thousand years. Bay leaves, salt, fire. Nothing more.
Chef Takumi
Aomori Squid Patties (イカメンチ, Ika-menchi)
Aomori's ika-menchi is thrift with a clean crackle: chopped squid, cabbage, and onion fried into small patties, sweet from the vegetables, springy from the squid, and honest beside rice.
Chef Lupita
Apaseo el Grande Carnitas (Carnitas Estilo Apaseo)
Guanajuato's Apaseo el Grande carnitas, pork shoulder and skin cooked slowly in manteca de cerdo with orange, salt, and milk, then torn and crisped on the comal for celebration tacos.
Chef Klaus
Apfelspätzle
Swabian egg pasta turned toward the apple cellar: fresh Spätzle tossed with browned butter, tart apples, cinnamon, and enough restraint to stay supper, not cake.
Chef Klaus
Apfelweingulasch
Hesse's pork goulash belongs to Apfelwein country: shoulder, onions, and tart cider cooked low until the cheap cut turns soft and the sauce lands sweet-sour, not sour-sweet.
Chef Lupita
Aporreado Costeño Guerrerense
Guerrero's Costa Chica cooks dry their cattle into cecina, pound it to fibers on a stone, and stew it slow in chile costeño and epazote. The Afro-Mexican noon meal, built on lard, no eggs in this one.
Chef Graziella
Arancini di Riso alla Siciliana
Golden fried rice balls from Sicily, where Arab cooks first wrapped saffron-scented rice around meat and cheese. The exterior shatters; the interior yields. This is street food elevated to art.
Chef Graziella
Arista alla Fiorentina
The roast pork of Florence: bone-in loin studded with rosemary and garlic, nothing more. This is the dish that earned its name from a Byzantine bishop who declared it aristos, the best.
Chef Klaus
Arme Ritter
The old sweet supper that saves yesterday's loaf: stale bread drinks eggy milk, the pan stays moderate, and butter browns the outside only after the centre has set.
Chef Isabel
Arròs a la Cassola
Catalonia's casserole rice is cooked in a cassola, not a paella pan: rabbit, chicken, and pork rib over a dark sofregit, finished juicy with a small picada.
Chef Isabel
Arròs al Forn de Vigilia
Arròs al forn de vigilia is Valencia's meatless baked rice for Cuaresma: chickpeas, potato, tomato, and a whole garlic head set in a clay cazuela and baked dry, with no stirring.
Chef Isabel
Arròs amb Ànec i Anguila
Arròs amb ànec i anguila belongs to the Albufera of Valencia: duck from the marsh, eel from the water, and rice cooked dry until the bottom catches dark and good.
Chef Isabel
Arròs amb Bledes i Cargols
Arròs amb bledes i cargols is Valencian cuchara food: rice, chard, snails, and white beans in a saffroned broth, carried by a slow sofrito and eaten with a spoon.
Chef Isabel
Arròs amb Fesols i Naps
Arròs amb fesols i naps is Valencian spoon rice from La Safor and La Marina: white beans, winter turnips, and pork cooked into a broth rich enough to take the rice without turning dry.
Chef Isabel
Arròs Brut Mallorquí
Arròs brut is Mallorcan spoon rice, dark from sobrasada, liver, mushrooms, and sweet spices. It should be loose and brothy, never dry like a paella.
Chef Isabel
Arròs Caldós de Pollastre i Conill
Valencia's brothy chicken and rabbit rice is cocina de cuchara, spoon food: the sofrito gives depth, the short-grain rice gives body, and the broth stays loose enough for a spoon.
Chef Isabel
Arròs Negre de l'Empordà
Catalan black rice from the Empordà, cooked in a cassola with cuttlefish, pork rib, ink, and a slow dark sofregit. Keep it moist, not dry, and serve allioli beside it.
Chef Graziella
Arrosto di Maiale al Latte
Pork loin braised in milk until the liquid transforms into nutty, golden curds that cling to impossibly tender meat. The technique looks like failure and tastes like triumph.
Chef Graziella
Arrosto di Maiale alle Erbe Aromatiche
Bone-in pork loin rubbed with fennel, rosemary, and sage, roasted until the herbs form a crackling crust and the meat stays pink and succulent. This is the roast that brings Sunday to life.
Chef Isabel
Arroz a Banda
Arroz a banda is Alicante's fishermen's rice: dry rice cooked in fierce fish stock with salmorreta, the fish served apart, and allioli beside it. Not paella. Its own thing.
Chef Isabel
Arroz a la Marinera Catalán
Arroz a la marinera is Catalan coastal rice, not paella: a loose, spoonable arroz built on dark garlic-tomato sofrito, good fish stock, squid, mussels, and prawns.
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