Chef Dimitra
Macedonian Psaronefri me Moustarda kai Krasi (Ψαρονέφρι με μουστάρδα και κρασί)
Macedonian psaronefri is pork tenderloin treated plainly: a hard sear, a short roast, and a mustard-wine pan sauce sharp enough to wake the lean meat.
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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
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Recipes
Chef Dimitra
Macedonian Spanakorizo (Σπανακόρυζο Μακεδονίας)
Macedonian spanakorizo is the green, lemony spinach rice of the fasting table, cooked loose in olive oil with dill, spring onion, and the lemon saved for the very end.
Chef Lupita
Machaca de Mantarraya Guisada Sudcaliforniana
Baja California Sur's salt-dried stingray, soaked back to life and guisada with tomato, onion, chile serrano, and rajas of poblano. The peninsular main, distinct from the breakfast version of La Paz.
Chef Thomas
Mackerel with Gooseberry Sauce
Grilled mackerel with blistered, golden skin laid alongside a sharp, barely sweetened gooseberry sauce. A midsummer meal that records itself in the notebook without being asked.
Chef Takumi
Maguro Sashimi (鮪の刺身)
Maguro sashimi asks for no cooking and forgives no tired fish. Choose the cut, chill everything, then draw the knife once through the grain so each slice opens clean.
Chef Graziella
Maiale ai Peperoni
A Roman summer supper where sweet peppers cook until they nearly melt, mingling with strips of browned pork, white wine, and just enough tomato to bind it all together.
Chef Dimitra
Mainland Greek Arni sto Fourno me Patates (Αρνί στο Φούρνο με Πατάτες)
Mainland Greek roast lamb with potatoes is the Sunday and Easter tray: lemon, garlic, oregano, and potatoes cooked from the start under the meat.
Chef Takumi
Makaroni Gurātan (マカロニグラタン, macaroni gratin)
The secret is not a thick sauce. Make the bechamel a little loose, and the oven will turn it into a creamy yōshoku supper under a browned, crisp top.
Chef Jeong-sun
Makchang-bokkeum (Daegu Spicy Pork Tripe)
Chewy pork makchang, cleaned with flour and soju, simmered with ginger, then stir-fried hard with onion and cheongyang chili until the fat renders and the sauce clings.
Chef Jeong-sun
Makguksu (Gangwon Buckwheat Noodles)
Gangwon's plain buckwheat noodle bowl, chilled hard and seasoned with restraint: chewy memil strands, dongchimi broth, cucumber, radish, sesame, and just enough sauce to wake it.
Chef Graziella
Malloreddus
The golden gnocchetti of Sardinia, shaped by hand against ridged baskets the way Sardinian grandmothers have done for centuries. Saffron colors the dough. Your thumb creates the curl.
Chef Graziella
Malloreddus alla Campidanese
The proud pasta of Sardinia's Campidano plain, where saffron-gold gnocchetti meet fennel-scented sausage in a sauce that speaks of shepherds, wheat fields, and an island that answers to no one.
Chef Lesia
Malosolna Khamsa (малосольна хамса, salted anchovy)
The fish go into the bowl silver and nervous, and by morning they have turned firm, glassy, and briny enough to make bread taste necessary.
Chef Juliana
Maminha na Brasa
You don't need a secret marinade. You need maminha, coarse salt, a hot grate, and the discipline to rest the meat before slicing it thin.
Chef Lupita
Manchamanteles Poblano Conventual
Puebla's baroque convent stew stains the tablecloth with ancho, pasilla, pork, chicken, pineapple, plantain, apple, almonds, raisins, and sesame bound into a red sauce with teeth.
Chef Jeong-sun
Manduguk (Korean Dumpling Soup)
A clear Seollal bowl of handmade mandu in beef broth, finished with egg ribbons and gim, the northern and Seoul way of greeting the year one dumpling at a time.
Chef Jeong-sun
Maneul-chikin (Garlic Fried Chicken)
A mountain of softened garlic over crisp Korean fried chicken, double-fried until light, then glazed with butter, soy, and honey so the sauce clings instead of soaking the crust.
Chef Dimitra
Mani Choirini Tigania (Χοιρινή Τηγανιά Μάνης)
Mani's tigania is pork shoulder browned hard in its own fat, then finished with wine, lemon, and oregano. Fast food, yes, but not careless food.
Chef Lupita
Manitas de Cangrejo a la Campechana
Campeche's Gulf stone crab claws warmed in a garlic butter spiked with chile xcatic and charred habanero, finished with sour orange and lime. A coastal weekend dish from the Laguna de Términos.
Chef Juliana
Manta de Bode de Sol
You don't need mystique. You need salt, thin goat, dry air, and a pan hot enough to dourar. Serve it with rice, beans, and couve, and dinner knows where it lives.
Chef Lupita
Mariscada Horneada al Chiltepin Sonorense
Sonora's coastal shellfish bake from Hermosillo and Bahia de Kino, built on garlic butter, lime, and the wild desert chiltepin that defines the northwest. Family-style in a clay cazuela, eaten with flour tortillas the way they do it in the north.
Chef Lupita
Mariscos al Ajillo Jarocho
Shrimp, octopus, and squid seared hard in pork lard with a fistful of sliced garlic and guajillo cut into rings. This is the seafood of the jarocho cantinas, where the Afro-Veracruz coast cooks the Gulf the way it always has.
Chef Juliana
Marmita PF Montada
You don't need talent to feed yourself all week. You need rice, beans, chicken, greens, and one quiet Sunday hour that turns tired Tuesdays into comida de verdade.
Chef Makoa
Maroro Tunu (Cook Islands Grilled Flying Fish)
Night-caught Cook Islands maroro, the flying fish of the lagoon, grilled quick over fire until the skin crisps at the edges and the flesh stays sweet.
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