Chef Lupita
Pavo al Horno con Recado Rojo
Yucatán's Christmas turkey, rubbed with achiote recado and sour orange, wrapped in banana leaves, and slow-roasted until the skin lacquers mahogany and the meat pulls apart with a fork.
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 Lupita
Pavo Norteño Navideño
The Christmas turkey of Northern Mexico, rubbed with a deep guajillo-ancho-pasilla adobo and stuffed with a picadillo of beef, pork, pecans, raisins, and plantain. The centerpiece of la Nochebuena from Monterrey to Chihuahua.
Chef Lupita
Pavo Relleno Conventual Poblano
Puebla's Nochebuena turkey, filled with pork picadillo, almonds, raisins, olives, capers, and Zacatlán apple, then roasted under chile ancho adobo until the skin turns mahogany and the table goes quiet.
Chef Lesia
Pechenia po-Domashniomu (печеня по-домашньому, home-style pork roast)
The best part of pechenia is not the pork but the bottom of the pot: potatoes collapsing into onion-dark gravy, sweet carrot fat shining over everything, enough for eight guests or one hungry Ukrainian.
Chef Juliana
Peixe Assado na Folha de Bananeira
You think wrapping a whole fish in a leaf is advanced. It's not. Season well, build the tucupi base, close the packet, and let heat do quiet, honest work.
Chef Juliana
Peixe na Telha Capixaba
You don't need restaurant courage for this. You need fresh fish, a real refogado, urucum-stained oil, and the discipline to leave the fish alone while the clay does its work.
Chef Lupita
Pejelagarto Asado al Carbón Tabasqueño
Tabasco's river fish roasted over charcoal, stained red with achiote, crisp at the armored skin, and served with chile amashito salsa, lime, and warm corn tortillas.
Chef Lupita
Pejelagarto en Chirmol Tabasqueño
Tabasco's river fish cooked in a black Chontal chirmol, thickened with burned tortilla and toasted pumpkin seed, sharpened with chile amashito, and finished with hoja de momo.
Chef Makoa
Pele Moa (Tongan Chicken and Island Spinach in Coconut Cream)
Tonga's comfort pot of chicken, lau pele, and coconut cream, simmered until the green goes silky and the bird gives itself to the sauce. Everyday kai, rich enough for family.
Chef Klaus
Pellkartoffeln mit Quark und Leinöl
Hot potatoes in their jackets, cold quark beaten loose, and Saxon linseed oil poured on at the table. Three cheap things, and every one has to be right.
Chef Dimitra
Peloponnesian Kokoras Krasatos (Κόκορας Κρασάτος)
Peloponnesian kokoras krasatos is the Sunday rooster, browned well, braised low in red wine, tomato, and cinnamon, then spooned over hilopites.
Chef Dimitra
Peloponnesian Kotopoulo me Bamies (Κοτόπουλο με Μπάμιες)
Peloponnesian kotopoulo me bamies is chicken braised with summer okra, tomato, and olive oil, with the pods dried first so the sauce stays glossy and the okra stays whole.
Chef Dimitra
Peloponnesian Kotopoulo Riganato (Κοτόπουλο Ριγανάτο)
Peloponnesian oregano chicken is lemon, rigani, olive oil, and crisp skin, roasted dry enough for the herb to toast and the pan juices to stay sharp.
Chef Dean
Penn Cove Mussels in Coconut Curry
Sweet, briny mussels from Whidbey Island's cold waters, steamed open in a fragrant coconut curry broth perfumed with lemongrass, ginger, and kaffir lime. Crusty bread for soaking is not optional.
Chef Graziella
Penne all'Arrabbiata
Rome's angry pasta, where peperoncino and garlic transform simple tomato sauce into something that bites back. Four ingredients, no apologies, served with the urgency it deserves.
Chef Graziella
Peperoni Ripieni alla Napoletana
The stuffed peppers of Naples, filled not with rice or meat but with seasoned breadcrumbs, olives, capers, and the dissolving richness of anchovy. Cucina povera that proves poverty breeds ingenuity.
Chef Lupita
Pepita con Tasajo de Chiapa de Corzo
Chiapa de Corzo's ceremonial Fiesta Grande beef, salt-cured tasajo folded into a thick pepita sauce with toasted rice, achiote, and lard, built for January tables and served from clay.
Chef Ally
Perfect Roast Chicken with Pan Gravy
A well-raised chicken, simply seasoned with salt and good butter, roasted until the skin shatters and the meat stays impossibly juicy, with a pan gravy made from what the bird leaves behind.
Chef Juliana
Pernil Assado de Natal
You don't need courage for pernil. You need salt, garlic, time, and the discipline to let the oven work while you solve the rice, beans, and couve.
Chef Juliana
Perohê de Batata e Queijo
You can make dumplings. Flour, water, potato, cheese, and the patience to seal one pocket at a time. Boil until they float, finish in butter and onion, and dinner is solved.
Chef Juliana
Peru de Natal Assado
You think the Christmas turkey is isso não é pra mim. It isn't. Salt water, soften butter, keep the oven calm, and the bird stays juicy enough for a Brazilian Christmas table.
Chef Lupita
Pescado a la Talla Afromestizo
Guerrero and Oaxaca's Costa Chica opens a whole snapper like a book, paints it with an adobo of chile costeño, guajillo, and achiote, and grills it over coconut wood. The Afromestizo beach fire's centerpiece.
Chef Lupita
Pescado a la Talla de Barra Vieja
Guerrero's whole grilled fish from Barra Vieja, butterflied open, painted with chile guajillo and ancho adobo, and cooked over coals until the skin crisps and the flesh stays juicy.
Chef Lupita
Pescado a la Talla de la Costa Oaxaqueña
Oaxaca's Pacific coast signature: a whole snapper butterflied open, slathered in a smoky guajillo and costeño adobo, and grilled over wood until the chile paste blackens into a crust and the flesh pulls clean off the bone.
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