Recipe Archive
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Remy
Smoky andouille and tender white beans slow-baked until the flavors marry into something greater than their parts, finished with a shatteringly crisp breadcrumb crust that shatters into creamy, meaty perfection beneath.
Chef Isabel
Andrajos are Andalucía's dough-rag stew from Jaén and Granada: a slow rabbit guiso thickened with torn sheets of flour dough, rolled thin so they cook tender instead of gummy.
Chef Isabel
Ànec amb peres is Catalan celebration cooking: duck braised in a dark sofregit, firm autumn pears added near the end, and an almond-garlic picada that turns the juices into a close, glossy sauce.
Chef Graziella
The Sunday pasta of Palermo, where tiny rings of dried pasta bake with meat ragù, sweet peas, and melting cheese until a burnished crust forms that families fight over at the table.
Chef Dimitra
Constantinople's spring artichokes, pale and lemony, braised with potato, carrot, peas, dill, and enough olive oil to make the sauce shine.
Chef Thomas
Eggs bedded into leek-flecked mash under a blanket of sharp cheese sauce, baked until golden and bubbling. A Welsh supper dish that proves the simplest things are usually the best.
Chef Graziella
The legendary roasted eel of Comacchio, where the brackish lagoons of the Po Delta have produced Italy's finest anguilla for two thousand years. Bay leaves, salt, fire. Nothing more.
Chef Takumi
Aomori's ika-menchi is thrift with a clean crackle: chopped squid, cabbage, and onion fried into small patties, sweet from the vegetables, springy from the squid, and honest beside rice.
Chef Lupita
Guanajuato's Apaseo el Grande carnitas, pork shoulder and skin cooked slowly in manteca de cerdo with orange, salt, and milk, then torn and crisped on the comal for celebration tacos.
Chef Klaus
Swabian egg pasta turned toward the apple cellar: fresh Spätzle tossed with browned butter, tart apples, cinnamon, and enough restraint to stay supper, not cake.
Chef Klaus
Hesse's pork goulash belongs to Apfelwein country: shoulder, onions, and tart cider cooked low until the cheap cut turns soft and the sauce lands sweet-sour, not sour-sweet.
Chef Lupita
Guerrero's Costa Chica cooks dry their cattle into cecina, pound it to fibers on a stone, and stew it slow in chile costeño and epazote. The Afro-Mexican noon meal, built on lard, no eggs in this one.
Chef Graziella
Golden fried rice balls from Sicily, where Arab cooks first wrapped saffron-scented rice around meat and cheese. The exterior shatters; the interior yields. This is street food elevated to art.
Chef Graziella
The roast pork of Florence: bone-in loin studded with rosemary and garlic, nothing more. This is the dish that earned its name from a Byzantine bishop who declared it aristos, the best.
Chef Klaus
The old sweet supper that saves yesterday's loaf: stale bread drinks eggy milk, the pan stays moderate, and butter browns the outside only after the centre has set.
Chef Isabel
Catalonia's casserole rice is cooked in a cassola, not a paella pan: rabbit, chicken, and pork rib over a dark sofregit, finished juicy with a small picada.
Chef Isabel
Arròs al forn de vigilia is Valencia's meatless baked rice for Cuaresma: chickpeas, potato, tomato, and a whole garlic head set in a clay cazuela and baked dry, with no stirring.
Chef Isabel
Arròs amb ànec i anguila belongs to the Albufera of Valencia: duck from the marsh, eel from the water, and rice cooked dry until the bottom catches dark and good.
Chef Isabel
Arròs amb bledes i cargols is Valencian cuchara food: rice, chard, snails, and white beans in a saffroned broth, carried by a slow sofrito and eaten with a spoon.
Chef Isabel
Arròs amb fesols i naps is Valencian spoon rice from La Safor and La Marina: white beans, winter turnips, and pork cooked into a broth rich enough to take the rice without turning dry.
Chef Isabel
Arròs brut is Mallorcan spoon rice, dark from sobrasada, liver, mushrooms, and sweet spices. It should be loose and brothy, never dry like a paella.
Chef Isabel
Valencia's brothy chicken and rabbit rice is cocina de cuchara, spoon food: the sofrito gives depth, the short-grain rice gives body, and the broth stays loose enough for a spoon.
Chef Isabel
Catalan black rice from the Empordà, cooked in a cassola with cuttlefish, pork rib, ink, and a slow dark sofregit. Keep it moist, not dry, and serve allioli beside it.
Chef Graziella
Pork loin braised in milk until the liquid transforms into nutty, golden curds that cling to impossibly tender meat. The technique looks like failure and tastes like triumph.
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