Chef Isabel
Paella Mixta Valenciana
Paella mixta is Valencia's coastal rice of field and sea: chicken and rabbit, prawns and mussels, bomba rice stained with saffron, and the rule that matters once the stock goes in: don't stir.
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 Isabel
Paella Valenciana
Paella Valenciana is Valencia's rice dish of chicken, rabbit, garrofó, flat beans, saffron, and patience: build the flavor in the pan, add the rice, then leave it alone for socarrat.
Chef Lesia
Paliushky (палюшки, lazy potato-curd dumplings)
These little fingers are the dumpling you make when nobody has patience for folding: mashed potato, dry curd cheese, a knife, and a pan of onions sweet enough to perfume the whole flat.
Chef Makoa
Palusami (Sāmoan Taro Leaves Baked in Coconut Cream)
Sāmoa’s Sunday toʻonaʻi parcel: young taro leaves folded around fresh coconut cream and baked until the leaf turns dark, silky, and rich enough to feed the whole aiga.
Chef Lupita
Pámpano en Hoja Santa
Campeche pompano wrapped in hoja santa, the anise-scented sacred leaf, then baked inside banana leaf with charred chile xcatic, tomato, and a smear of lard. The leaf perfumes the fish and nothing else is needed.
Chef Lupita
Pámpano en Salsa Verde a la Campechana
Campeche's Gulf pámpano simmered in a vivid green sauce of tomatillo, cilantro, parsley, and chile serrano, finished with capers and pimiento-stuffed olives. A coastal dish that wears its Spanish bones openly.
Chef Lupita
Pan de Cazón Campechano
Campeche's three-layer stack of soft corn tortillas, stewed cazón, and strained black beans, bathed in charred-tomato chiltomate and finished with epazote. The peninsula's lasagna, declared cultural heritage by the state.
Chef Thomas
Pan-Fried Lemon Sole with Brown Butter and Capers
Lemon sole fried quickly in butter that has been cooked past gold to something deeper and nuttier, with capers crisped in the fat and a squeeze of lemon to cut through it all. Ten minutes. Two plates. A good evening.
Chef Thomas
Pan-Fried Plaice with Lemon and Butter
Plaice dusted in flour and fried in foaming butter until the edges go golden and the kitchen smells of something worth sitting down for, finished with lemon and not much else.
Chef Thomas
Pan-Fried Trout with Almonds
Trout fried in foaming butter until the skin goes golden and crisp, a handful of almonds toasted in the same pan, a squeeze of lemon, and the kind of quiet weeknight supper that makes you wonder why you ever bother with anything more complicated.
Chef Remy
Pan-Fried Trout with Pecans
Crisp-skinned trout swimming in nutty brown butter with toasted Louisiana pecans, finished with fresh lemon and parsley, the kind of dish that proves simple ingredients treated with respect become something extraordinary.
Chef Dean
Pan-Seared Halibut with Beurre Blanc
Ivory Pacific halibut seared to a golden crust and draped in silky lemon beurre blanc, a dish that honors the waters of the Pacific Northwest and the French technique that transformed American fine dining.
Chef Ally
Pan-Seared Halibut with Lemon Butter
Wild halibut seared until the crust shatters and the flesh stays silky, finished with nutty brown butter, briny capers, and a bright squeeze of lemon that cuts through the richness like morning light.
Chef Freja
Pandestegt Laks med Sennepssauce og Stuvet Spinat
Salmon pan-fried to a crackling skin in brown butter, draped in a mustard cream sauce stirred together off the heat so the sennep keeps its bite, beside a quiet mound of nutmeg-warmed stuvet spinat. A Danish weeknight dinner that feels like a gift.
Chef Freja
Pandestegt Regnbueorred med Brunet Smor og Kapers
Rainbow trout fried skin-side down until it crackles, then dressed in browned butter with crispy capers, lemon, and parsley. Twenty minutes from fridge to table, and the butter does all the talking.
Chef Freja
Pandestegte Svinekoteletter med Løg
Bone-in pork chops fried golden in butter, slow-cooked onions collapsed into silky sweetness, and a brown gravy built from the pan. The Tuesday night meal that every Danish kitchen knows by heart.
Chef Dean
Paneer Tikka Masala
Charred cubes of paneer swimming in a velvety tomato sauce fragrant with warm spices, ginger, and cream. This is vegetarian cooking that demands nothing less than your full attention and rewards you with everything.
Chef Freja
Panerede Kyllingebryst
Chicken breasts pounded thin, breaded in three careful steps, and fried in butter until the crust turns deep gold and cracks under the knife. New potatoes, dill, lemon. The Danish weeknight dinner that never disappoints.
Chef Graziella
Pansoti con Salsa di Noci
The treasure of the Ligurian coast, where wild herbs wrapped in delicate pasta meet a sauce of pounded walnuts. No cream, no shortcuts, only the patient work of hands that understand restraint.
Chef Margarida
Papas de Sarrabulho
The blood porridge of Minho, born from the winter matança when families used every part of the pig. Dark, rich, perfumed with cumin, this is peasant cooking at its most honest and uncompromising.
Chef Graziella
Pappardelle
The wide ribbons of Tuscan hills, cut from golden sfoglia to cradle the bold ragùs of wild game. Two to three centimeters across, no more, no less. Width with purpose.
Chef Graziella
Pappardelle al Cinghiale
Wide ribbons of fresh egg pasta draped in the dark, gamey ragù of Tuscan hunting country. The boar roam the forests of Maremma and Chianti; the sauce simmers for hours until wildness becomes tenderness.
Chef Graziella
Pappardelle al Ragù di Lepre
Wide egg ribbons dressed in the ancient hunter's ragù of Tuscany, where hare braised with red wine, juniper, and rosemary becomes something worth the hours it demands.
Chef Freja
Pariserbof med Kartofler
A quick-seared beef patty with a crown of raw egg yolk, surrounded by capers, pickled beets, raw onion, and fresh horseradish. The hot dinner plate that proves Danish simplicity is its own kind of sophistication.
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