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.
1844 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Thomas
A whole gammon simmered until tender, then roasted with honey, English mustard, and demerara until the scored fat turns sticky and golden and the kitchen smells like the kind of evening you want to walk into.
Chef Thomas
A simmered and roasted gammon with a mustard glaze, served with a proper parsley sauce made from the cooking liquor. The kind of meal that turns a Sunday into a memory.
Chef Dean
A magnificently bronzed goose with shatteringly crisp skin, its cavity filled with tart apples and fresh sage. This is the Christmas centerpiece your great-grandmother made, and it deserves a place on your table again.
Chef Thomas
A whole roast goose, the skin burnished and crackling, the meat dark and rich beneath, with a sage and onion stuffing that smells the way December should and enough rendered fat to see you through to spring.
Chef Thomas
A bone-in leg of lamb studded with garlic and rosemary, roasted until the fat goes golden and the kitchen smells like the kind of Sunday you'd cancel everything for. Mint sauce, new potatoes, and the quiet satisfaction of doing one thing properly.
Chef Thomas
A hen pheasant draped in bacon and roasted until the skin goes golden and the kitchen smells of thyme and game, served with a bread sauce that has no business being as good as it is.
Chef Thomas
A pork loin roasted until the skin crackles and snaps, served with a sharp Bramley apple sauce and gravy made from the tin. The kind of Sunday dinner that makes the whole house smell like home.
Chef Thomas
A rib of beef roasted on the bone until the fat renders to a deep, savoury crust and the meat blushes pink all the way through, carved at the table for the kind of evening that deserves it.
Chef Dean
Golden-skinned bone-in turkey breast, slathered beneath and atop with fragrant herb butter, delivering all the glory of a whole bird in half the time. Perfect for intimate holiday tables.
Chef Dean
A whole bird roasted to burnished perfection, basted with golden schmaltz until the skin shatters and the meat stays impossibly juicy. This is the chicken your bubbe made, whether you had a bubbe or not.
Chef Dean
A magnificent bone-in leg of lamb, studded with slivers of garlic and fragrant rosemary, roasted to rosy perfection. This is the centerpiece that has graced Easter tables for generations, deserving every bit of reverence we give it.
Chef Lupita
Tabasco's river-country robalo baked under tomato, olive, caper, bell pepper, and chile amashito sauce, a Gulf dish that carries both Indigenous fish cookery and the colonial pantry.
Chef Lupita
The Isthmus of Tehuantepec on a plate: snook wrapped between two hoja santa leaves and a banana leaf, then steamed until the package smells of anise and root beer. Zapotec cooking, direct and unornamented.
Chef Lupita
Tabasco's Gulf-coast snook, opened whole and filled with shrimp, octopus, crab, tomato, achiote, epazote, and chile amashito, then baked in banana leaf until the sauce stains the fish red.
Chef Joost
Red cabbage, apple, clove, and potato meet in one honest winter mash, the colour of a stormy Dutch evening and the taste of frugality made generous.
Chef Klaus
Rohrnudeln work because the buns are crowded shoulder to shoulder: the sides stay tender and pale, the tops brown, and the plum jam stays tucked inside until the vanilla sauce arrives.
Chef Margarida
Fried pork cubes from the taverns of Minho, marinated in vinho verde with cumin and paprika, golden outside and tender within. This is what you eat when you want to feel like you've been somewhere.
Chef Joost
Rolmops is the North Sea in a jar: herring, vinegar, onion, and patience, rolled tight for the old Dutch talent of making a small fish last.
Chef Thomas
Parsnip, celeriac, and potato layered in garlicky cream and baked under a crust of golden cheese. A winter gratin for the evenings when the cold gets in and you want the oven on.
Chef Isabel
Rossejat de fideus is Tarragona's coastal noodle dish: thin fideos toasted until nut-brown, then cooked dry in fish fumet and served with allioli.
Chef Dimitra
Roumeli's arni kleftiko is lamb and potatoes sealed in paper with lemon, garlic and oregano, slow-baked until the meat gives up the bone and the potatoes drink the juices.
Chef Dimitra
Roumeli's whole Easter lamb turns for hours over quiet coals, seasoned simply with salt, oregano, lemon, and olive oil, until the skin crisps and the meat pulls cleanly from the bone.
Chef Dimitra
Roumeli fasolakia ladera are flat green beans, tomato, potato, and olive oil cooked low until the beans turn silky and the oil pools green-gold on top.
Chef Dimitra
Roumeli gardoumbakia are small Pascha bundles of lamb pluck wrapped in cleaned intestine, baked low with lemon, oregano, and olive oil until the casing turns tender and glossy.
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