Chef Juliana
Marreco Recheado
You look at a whole duck and hear isso não é pra mim. Wrong. Salt it well, stuff it simply, roast it patiently, and a celebration plate starts acting like a recipe.
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 Ally
Marry Me Chicken
Golden-seared chicken breasts swimming in a lush cream sauce with sun-dried tomatoes, garlic, parmesan, and fresh basil. The kind of dish that makes someone want to stay forever.
Chef Elsa
Martinigansl (St. Martin's Day Roast Goose)
Whole roast goose for St. Martin's Day, rubbed with marjoram and caraway, slow-roasted until the skin crackles and the kitchen smells like November in Austria.
Chef Takumi
Masu-zushi (鱒寿司, Toyama pressed trout)
Toyama's round pressed sushi asks for good trout, seasoned rice, bamboo leaves, and patience. The cure firms the fish, the gentle weight joins it to the rice, and the string makes the clean cut.
Chef Juliana
Matambre Recheado
You can roll meat. Truly. Flatten it, fill it, tie it, and let a slow braise do the work. Slice it beside rice, beans, and greens, and dinner looks planned.
Chef Klaus
Matjes nach Hausfrauenart
A northern early-summer plate of mild cured herring in cool cream, apple, onion, and gherkin, served with hot potatoes, and not a salad.
Chef Makoa
Matu Rori (Cook Islands Sea Cucumber with Garlic, Onion, and Butter)
A Cook Islands reef delicacy gathered at low tide, cleaned with patience, then cooked down with onion, garlic, and butter until the sea cucumber turns glossy, tender, and brave on the tongue.
Chef Thomas
Meat and Potato Pie
Beef, potato, and onion sealed in suet pastry and baked long and slow until the filling turns tender and the crust goes golden and crisp. The kind of pie that says somebody cared enough to make it properly.
Chef Klaus
Mecklenburger Rippenbraten
The Mecklenburg Sunday roast with apples and dried plums tucked into the pork, started cool so the fat renders slowly and the sweet-sour filling seasons the meat from inside.
Chef Freja
Medisterpølse med Brunede Kartofler
Crisp-skinned spiced pork sausage with potatoes rolled in butter and caramel, braised red cabbage alongside. The plate that carries a Danish household through the dark months, cooked with love and served without ceremony.
Chef Ally
Mediterranean Grain Bowl
Chewy farro piled high with charred summer vegetables, crispy spiced chickpeas, briny olives, and creamy feta, all brought together with a bright tahini dressing that makes you want to lick the bowl clean.
Chef Takumi
Mehari-zushi (めはり寿司, Kishu takana wrap)
A rice ball, a pickled mustard leaf, and good timing. Mehari-zushi is picnic food from Kishu, generous in the hand and simple once you season the leaf properly.
Chef Takumi
Menchi-katsu (メンチカツ, minced cutlet)
Cold minced pork, softened onion, and a sure panko coat make the butcher-shop cutlet a home dish: juicy inside, crisp outside, with sauce on the side and nothing to hide.
Chef Takumi
Mentai Mochi Cheese Monjayaki (明太もちチーズもんじゃ)
The default Tsukishima order looks unruly at first: loose batter, chopped cabbage, spicy cod roe, mochi, and cheese. Keep the wall tight, cook it thin, and the mochi will pull.
Chef Takumi
Mentaiko Pasta (明太子パスタ, spicy cod-roe pasta)
Karashi mentaiko brings salt, chili, and a clean sea sweetness. Keep the sauce off the flame, let the hot spaghetti do the work, and each strand turns glossy and pink-speckled.
Chef Juliana
Mexidão Mineiro
You think leftovers are the sad corner of the fridge. Wrong. Rice, beans, egg, linguiça, and couve in a hot pan can resolver o jantar in twenty minutes.
Chef Lupita
Mextlapiques de Charales y Nopales
A pre-Hispanic dish from the lakes of the Valle de México. Tiny charales, freshly purged nopales, epazote and raw salsa verde, wrapped in corn husks and charred on the comal until the packet smells of toasted corn and lake water.
Chef Lupita
Michoacán Beef Tatemado
Apatzingán's beef tatemado is slow-cooked in a sealed clay pot, with ancho and pasilla chiles charred on the comal, vinegar in the adobo, and lard doing its quiet work.
Chef Lupita
Michoacán Turkey Mole
Michoacán's celebration mole, built from turkey broth, guajillo, ancho, pasilla, sesame, almonds, and chocolate, then fried in manteca until the sauce turns glossy and deep.
Chef Dimitra
Midia Gemista Politika (Μύδια Γεμιστά Πολίτικα)
Politiki stuffed mussels are the City's hand-held seafood: glossy shells filled with half-cooked spiced rice, pine nuts, currants, and herbs, then rested for lemon at the table.
Chef Dimitra
Midopilafo Politiko (Μυδοπίλαφο Πολίτικο)
Politiko mussel pilaf from The City keeps its promise in one act: open the mussels, strain their liquor, and cook the rice in that briny stock with onion, pepper, dill, and olive oil.
Chef Margarida
Migas à Alentejana
The bread that refused to be wasted, fried in pork fat until golden and crispy, served alongside meat from the same pig. This is Alentejo poverty cooking at its most brilliant.
Chef Margarida
Migas de Couve com Feijão
Northern Portugal's answer to the question: what do you do with stale cornbread, dark greens, and a handful of beans? You make something that feeds a family and costs almost nothing.
Chef Takumi
Milano-fū Doria (ミラノ風ドリア, Milan-style doria)
Butter rice, a neat spoonful of meat sauce, loose bechamel, and just enough cheese: Milano-fū Doria is yōshoku comfort baked until the top freckles brown and the bowl murmurs at the edges.
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