Chef Juliana
Arroz de Pato com Tucupi
You learned duck rice one way, and Belém teaches it another: rice cooked in the bird's own tucupi caldo, jambu at the end, and no powder invited to the party.
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 Margarida
Arroz de Polvo
The octopus rice of Portugal's coast, where the sea meets the pot and everything becomes one. Malandrinho style: loose, creamy, and deeply savory with every spoonful tasting of the Atlantic.
Chef Margarida
Arroz de Tamboril
The ugly fish becomes beautiful in the pot. Firm monkfish, creamy rice, rich broth. This is arroz malandrinho, the naughty rice that refuses to behave like a pilaf, and we love it for that.
Chef Margarida
Arroz de Tomate
The tomato rice that waits beside every grilled sardine in Portugal, loose and saucy the way it should be, never dry, never fussy, just honest rice doing honest work.
Chef Isabel
Arroz del Senyoret
Arroz del Senyoret is Alicante's dry seafood rice, the polite one with every shell removed. Build a good fumet and salmorreta, toast the grain, then leave it alone until the socarrat crackles.
Chef Isabel
Arroz Empedrado Valenciano
Arroz empedrado is Valencian rice with desalted cod and white beans scattered through the pan like little stones, built on a slow pepper and tomato sofrito and finished dry, never soupy.
Chef Lupita
Arroz Frito Mexicalense con Chorizo y Aguacate
Mexicali's signature plate: Cantonese fried rice technique married to Mexican chorizo, finished with fresh diced avocado and a wedge of lime. Border food, exactly as it is supposed to be.
Chef Isabel
Arroz Meloso de Marisco Valenciano
Arroz meloso de marisco is Valencian coast spoon rice: round rice, shellfish stock, sofrito, and seafood cooked loose, creamy, and glossy, not dry like paella and not soupy like arroz caldoso.
Chef Isabel
Arroz Negro Caldoso con Chipirones
A Levantine coastal arroz, not a paella: short rice cooked loose in fish stock blackened with squid ink, chipirones, and a dark sofrito, then finished with allioli at the table.
Chef Isabel
Arroz Negro Valenciano
Arroz negro is Valencian coastal rice: short grains stained black with sepia ink, cooked dry in a wide pan, and finished with allioli, never peas.
Chef Lupita
Arroz Negro Yucateco con Recado Negro
Yucatán's ash-dark rice, fried in lard and cooked in pork stock with recado negro, the burnt-chile and tortilla paste that gives the peninsula its smokiest pot.
Chef Isabel
Arroz Santanderino
Arroz Santanderino is Cantabria in a wide pot: short-grain rice, clams, squid, and prawns cooked loose and brothy, with a dark sweet sofrito doing the quiet work.
Chef Lupita
Arroz Verde Poblano
Puebla's green rice, long grains toasted in lard then cooked in a vivid puree of charred chile poblano, cilantro, and parsley. A side that eats like a main with a fried egg on top.
Chef Lupita
Asado Chiapaneco de Comitán
Comitán's special-occasion pork asado, cubed pork loin browned in manteca and braised in a thick chile ancho adobo with tomato, vinegar, olives, raisins, and warm spices.
Chef Lupita
Asado de Boda Potosino
San Luis Potosi's wedding asado, pork browned in manteca de cerdo and finished in a chile ancho sauce perfumed with orange, canela, clove, and chocolate.
Chef Lupita
Atápakua de Pollo Plated
Michoacán's P'urhépecha chicken plate, built with guajillo, ancho, tomato, epazote, and fresh masa, served over rice the way cocineras in Cocucho and Uruapan set it down for supper.
Chef Dimitra
Athenian Papoutsakia (Παπουτσάκια)
Athenian papoutsakia are roasted eggplant little shoes, filled with cinnamon-scented mince and capped with bechamel. Roast the shells first, and the dish behaves.
Chef Dimitra
Athenian Pastitsio (Παστίτσιο Αθηναϊκό)
Athens gives pastitsio its tall bechamel cap, cinnamon-warmed meat, and macaroni base bound with egg and cheese so every square holds its shape.
Chef Dimitra
Athens Moussaka (Μουσακάς Αθηναϊκός)
Athens moussaka is the great urban tray: potato, eggplant, cinnamon-scented meat, and a thick bechamel cap that browns gold and slices clean.
Chef Dimitra
Attica Gemista Orfana (Γεμιστά Ορφανά της Αττικής)
Attica gemista orfana are the summer tray of tomatoes and green peppers, rice loose with mint, dill, and parsley, baked with potatoes until the vegetables slump and sweeten.
Chef Dimitra
Attica Taverna Biftekia (Μπιφτέκια σχάρας)
Attica taverna biftekia are grilled beef and lamb patties with grated onion, oregano, and soaked bread, charred outside and tender inside.
Chef Dimitra
Attiki Kotopoulo me Patates sto Fourno (Κοτόπουλο με Πατάτες στο Φούρνο)
Attiki's lemon-oregano tray roast: chicken browned above, potatoes cut large below, drinking olive oil, garlic, lemon, and all the Sunday pan juices.
Chef Dimitra
Attiki Moscharisia Brizola sta Karvouna (Μοσχαρίσια Μπριζόλα στα Κάρβουνα)
Attica's beef steak belongs to the hasapotaverna grill: thick-cut beef, fierce charcoal, no marinade, and a clean finish of oregano, lemon, salt, and olive oil.
Chef Fai
Dry Egg Noodles (Ba Mee Haeng)
The four pillars live at the bottom of the bowl before the noodles ever touch it: nam pla for salt, sugar for sweet, vinegar for sour, chili for heat. Every noodle cart in Bangkok runs on this principle.
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