Chef Makoa
ʻInamona Poke (Hawaiian ʻAhi with Limu)
Hawaiian ʻahi cut clean and tossed with limu, ʻinamona, and paʻakai, the deep poke of home waters. No coconut here. Same fish, different bowl.
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 Freja
Indbagt Fisk i Butterdej med Rejesauce
Torsk and fiskefars sealed inside golden butterdej, baked until the pastry cracks at the first cut, served with a bright rejesauce of cream, shrimp, and dill alongside nye kartofler. The dish that turns dinner into an occasion.
Chef Freja
Indbagt Laks i Butterdej
A whole salmon fillet wrapped in spinach, dill cream, and golden butterdej, baked until the crust cracks open and the fish inside is barely set. The dish that says someone cared enough to make something beautiful.
Chef Freja
Indbagt Morbrad i Butterdej
Pork tenderloin wrapped in mushroom duxelles and ham, sealed inside golden butterdej. The dish you bring to the table whole and carve in front of your guests, the cross-section telling the whole story.
Chef Graziella
Involtini alla Siciliana
Thin-pounded beef wrapped around a filling of breadcrumbs, pine nuts, and currants, threaded on skewers between bay leaves, and charred over open flame. Eight centuries of Sicilian history in every bite.
Chef Graziella
Involtini di Maiale alla Toscana
Thin pork slices rolled around spinach and ricotta, wrapped in pancetta, braised in white wine with sage until tender. The Tuscan approach to pork: herbs, restraint, and technique that rewards patience.
Chef Graziella
Involtini di Melanzane
Sicilian eggplant rolls stuffed with sheep's milk ricotta and Pecorino, baked in simple tomato sauce until the edges bubble and the mozzarella browns. Summer in a baking dish.
Chef Graziella
Involtini di Pesce Spada
Thin swordfish slices rolled around a filling of toasted breadcrumbs, pine nuts, and currants, threaded on skewers with bay leaves and grilled until golden. Sicily's Arab heritage made edible.
Chef Dimitra
Ionian Bakaliaros Plaki (Μπακαλιάρος Πλακί)
Ionian bakaliaros plaki is salt cod baked with tomato, garlic, potatoes and olive oil, the Lenten cousin of fried cod, softer, saucier, and made for bread.
Chef Dimitra
Ionian Islands Soupies me Spanaki (Σουπιές με Σπανάκι)
In the Ionian islands, soupies me spanaki is a plain Lenten braise: tender cuttlefish, green spinach, dill, and just enough tomato to stain the oil.
Chef Thomas
Jacket Potato with Cheese and Beans
A baked potato split open and filled with butter, warm beans, and a pile of sharp cheddar, the meal that half the country comes home to when the evening asks for nothing more than comfort and a warm plate.
Chef Lupita
Jaibas Rellenas Jarochas
Veracruz's port-born stuffed crab shells, filled with Gulf blue crab, jitomate, olive, caper, chile guero, and crab broth, then baked until the bolillo crumb top turns golden.
Chef Lupita
Jalisco Fried Chicken (Pollo a la Valentina)
Guadalajara's pollo a la Valentina is poached chicken fried until crisp, set over golden potatoes, and covered with a mild guajillo-tomato sauce made for the family table.
Chef Lupita
Jalisco Fruit Mole with Pork (Manchamanteles)
Jalisco's fruit mole stains the tablecloth for a reason: pork, chorizo, ancho, pasilla, pineapple, plantain, and apple cooked into a dark sweet-savory sauce meant for a family table.
Chef Lupita
Jalisco Tortilla Casserole (Pastel Azteca)
Jalisco's pastel azteca layers fried corn tortillas, shredded chicken, roasted poblano rajas, fresh corn, tomato chile sauce, crema, and queso adobera into a casserole built for carrying to the table.
Chef Ally
Jambalaya
A one-pot celebration of Louisiana, where smoky andouille, tender chicken, and sweet Gulf shrimp mingle with spiced rice and the holy trinity. Bold, soulful, and built for feeding a crowd.
Chef Jeong-sun
Janchi-guksu (잔치국수, Banquet Noodle Soup)
Thin wheat noodles in a clear anchovy-kelp broth, dressed with egg threads, zucchini, gim, and soy seasoning; the banquet bowl Koreans serve to wish long life without making the soup heavy.
Chef Jeong-sun
Jang-eo-gui (Grilled Eel)
Butterflied eel grilled over strong heat, flesh first and skin last, then brushed near the end with a soy and rice-malt glaze that shines without burying the fish.
Chef Jeong-sun
Jangjorim (Soy-Braised Beef)
Lean beef, quail eggs, and wrinkled green peppers simmered in a clear soy broth until a little salty meat stretches across a week of rice bowls.
Chef Margarida
Jardineira
The gardener's stew, where braised beef meets whatever the garden offers that week. No two jardineiras are alike because no two gardens are alike. This is how Portuguese families have always cooked.
Chef Margarida
Javali Estufado
The hunter's reward from Alentejo's cork oak forests, wild boar braised for hours in red wine until it surrenders to the fork. This is autumn on a plate, the smell of woodsmoke and bay leaves filling the kitchen.
Chef Jeong-sun
Jeonbok-jjim (Braised Abalone)
A celebration dish from the coastal table: scored abalone first softened with gentle heat, then glossed in soy, garlic, and jujube so the cuts drink the sauce without losing their clean shellfish taste.
Chef Jeong-sun
Jeoneo-gui (Grilled Gizzard Shad)
Whole autumn gizzard shad, salted simply and grilled until the skin blisters, the small bones crisp at the edges, and the rich fall fat tastes faintly of sesame.
Chef Jeong-sun
Jeoneo-hoe (Sliced Raw Gizzard Shad)
The autumn coastal dish that asks for one thing before seasoning: gizzard shad so fresh and fatty that its fine bones can be sliced clean and eaten with the flesh.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer