Chef Elsa
Pinzgauer Kasnocken
Rough-torn Nockerl layered with pungent Pinzgau mountain cheese and golden fried onions, served straight from the Pfandl to the table with nothing but a crisp green salad alongside.
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 Lupita
Pipián de Calabaza Yucateco
Yucatán's pre-Hispanic main of calabaza simmered in toasted ground pepitas, epazote, and a whisper of achiote. A vegan dish older than the conquest, eaten in Mérida kitchens long before anyone called it that.
Chef Lupita
Pipián Rojo con Pollo
Central Mexico's brick-red pipián, pepitas and sesame seeds toasted with guajillo and ancho on the comal, ground into a thick sauce, and ladled over poached chicken the way they make it in Tlaxcala and Puebla.
Chef Lupita
Pipián Verde de Pepita
Puebla's pumpkin-seed mole, ground green and loose, built on toasted pepitas, tomatillo, and hoja santa, simmered with chicken until the seed oil beads gold on top.
Chef Takumi
Pirafu (ピラフ, butter-consommé pilaf)
Pirafu is yōshoku at its most useful: rice glossed in butter, cooked through with clear consommé, and finished with the faint browned bottom that rewards patience.
Chef Juliana
Pirarucu ao Tucupi com Jambu
You don't need to be from the river to cook with respect. Real tucupi, dessalted pirarucu, jambu when you can get it, and arroz soltinho to catch every yellow spoonful.
Chef Juliana
Pirarucu de Casaca
You think salted fish, tucupi, banana, farofa, eggs, and olives means “isso não é pra mim.” It means layers. One at a time, a gente resolves the whole celebration plate.
Chef Lesia
Pisni Holubtsi z Rysom ta Hrybamy (пісні голубці з рисом та грибами, Lenten cabbage rolls)
The best thing in these meatless holubtsi is the water you almost threw away: dark mushroom liquor that soaks into the rice, stains the cabbage bronze, and makes the pot taste fed.
Chef Makoa
Pisupo mo te Laise (Tuvalu and Tokelau Corned Beef with Rice)
Pulaka is the deep anchor, but tonight the barge fed the pantry: Tuvalu and Tokelau pisupo fried with onion, spooned over rice, simple, salty, and real.
Chef Makoa
Pisupo (Sāmoan Fried Tinned Corned Beef)
Sāmoa's pisupo is food off the barge made family food: tinned corned beef drained, fried down with onion, and served with taro, rice, or breadfruit.
Chef Graziella
Pizzoccheri della Valtellina
The mountain pasta of Lombardy's Valtellina valley, where buckwheat noodles, potatoes, cabbage, and Alpine cheese become one warming, substantial dish under a cascade of browned butter and sage.
Chef Graziella
Pizzoccheri della Valtellina
The buckwheat pasta of the Lombardy Alps, where harsh mountain winters demanded food that sustained body and spirit. Nutty pasta, earthy cabbage, melting cheese, and the luxury of butter.
Chef Fai
Steamed Sea Bass with Lime (Pla Kapong Neung Manao)
The sour pillar does all the work here. Sea bass steamed gentle and clean, then hit with a dressing of lime, garlic, fish sauce, and bird's eye chilies that wakes up every nerve in your mouth. Acid is the technique.
Chef Fai
Squid with Salted Egg Yolk (Pla Muk Pad Khai Khem)
Salted duck egg yolk melted into butter, foamed until golden, tossed with flash-fried squid and curry leaves. Thai-Chinese wok cooking from the Southern coast, where the sea sets the menu and the salt pillar comes from the egg itself.
Chef Fai
Grilled Squid with Seafood Sauce (Pla Muk Yang)
Scored squid over screaming-hot charcoal, turmeric-stained and smoky, served with nam jim talay that delivers all four pillars in a single spoonful. Southern Thai fire cooking at its most direct.
Chef Fai
Fish with Ginger Stir-Fry (Pla Pad Khing)
Ginger is the governing aromatic here, slivered and seared in a screaming wok, coating delicate fish in a light glaze that proves Thai stir-frying isn't always about brute force. Sometimes the wok whispers.
Chef Fai
Salt-Crusted Grilled Fish (Pla Pao)
A whole fish buried in salt, grilled low and slow over charcoal until the crust cracks open to reveal flesh so moist it falls from the bone. The nam jim seafood dipping sauce carries all four pillars. The fish just needs fire and patience.
Chef Fai
Crispy Fish with Chili Sauce (Pla Rad Prik)
A whole fish fried until the skin shatters, then drowned in a sauce born from the kreung tam: dried chilies, garlic, shallots, and kapi pounded in the krok, cooked out with tamarind, nam pla, and palm sugar. The four pillars, poured hot.
Chef Fai
Three-Flavor Fried Fish (Pla Sam Rot)
Sweet, sour, spicy: three of the four pillars in one glossy sauce, poured over a whole fish fried so crispy it shatters. The system names itself in this dish.
Chef Fai
Turmeric Fried Fish (Pla Thod Kamin)
A two-ingredient kreung tam, turmeric and garlic, pounded and rubbed into fish, fried until the crust shatters gold. Southern Thai preservation science made permanent by flavor.
Chef Fai
Southern Fried Mackerel (Pla Too Tod)
The fish that feeds the Gulf coast daily: short mackerel scored, rubbed with turmeric and salt, fried until the skin shatters. No ceremony. Just the four pillars working through the plate, not just the pan.
Chef Lupita
Plátano Macho Relleno de Queso Costeño
The Costa Chica's meatless home plate: ripe plátano macho boiled soft, mashed, and wrapped around salty queso costeño, then fried dark in manteca until the sugars caramelize. Sweet and salt in one bite, from Mexico's Afro-Pacific coast.
Chef Lupita
Plátanos Rellenos de Picadillo Jarocho
From the Sotavento coast of Veracruz, ripe plátano macho pounded into a sweet dough, wrapped around a sweet-savory beef picadillo of raisins, almonds, olives, and capers, then fried in lard until the shell turns deep gold.
Chef Freja
Plukfisk
Boiled torsk flaked into a gentle mustard bechamel with waxy potatoes, quartered eggs, and fresh dill. Mormormad, the quietest and most generous kind of Danish home cooking, made with love and meant to be shared.
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