Chef Graziella
Sartù di Riso
The magnificent rice dome of Naples, where French-trained cooks in Bourbon kitchens created a monument to excess. Golden crust gives way to creamy rice, which gives way to treasures: ragù, meatballs, eggs, molten cheese.
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 Takumi
Sashimi (刺身)
One clean pull of a sharp knife is the whole art. Buy fish glistening fresh enough to eat raw, and the dish is most of the way made.
Chef Jeong-sun
Satae-jjim (Braised Beef Shank)
The thrifty cook's galbi-jjim: beef shank braised slowly in soy, pear, garlic, and radish until the tough muscle softens and the collagen gives the sauce its gloss.
Chef Takumi
Sauce Katsudon (ソースカツ丼, Fukui sauce-dipped pork cutlet)
A thin cutlet, crisp from the oil, dipped once in dark sauce and laid over rice. Fukui sauce katsudon is direct food: no egg, no onion, nothing hidden.
Chef Thomas
Sausages and Mash with Onion Gravy
Good sausages, slow-cooked to a deep bronze, a pile of buttery mash, and an onion gravy that has been given the time it deserves. The kind of supper that makes you glad you came home.
Chef Dimitra
Savoro Kerkyras (Σαβόρο Κέρκυρας)
Savoro Kerkyras is Corfu's sweet-sharp fish dish, fried small fish steeped in vinegar, rosemary, garlic, and currants until tomorrow does the cooking.
Chef Graziella
Scaloppine di Maiale al Limone
Thin pork medallions seared golden, then bathed in a bright sauce of lemon, butter, capers, and white wine. The technique of veal piccata applied to the pig, with excellent results.
Chef Graziella
Scampi alla Busara
The fishermen's supper from Trieste and the Istrian coast, where sweet Adriatic scampi meet a spirited sauce of tomatoes, wine, garlic, and breadcrumbs. You will need bread and napkins.
Chef Elsa
Schinkenfleckerl
Vienna's golden ham and pasta bake, bound with sour cream and eggs, puffed in the oven until the top crackles and the kitchen smells like every Austrian grandmother's house on a Tuesday night.
Chef Klaus
Schlachtplatte (Kesselfleisch)
The slaughter-day plate is not delicate food. It is pork belly, shoulder, blood sausage, liver sausage, and sauerkraut, all held together by one quiet rule: never let the kettle boil hard.
Chef Klaus
Schlesisches Himmelreich
Silesian winter cooking at its clearest: smoked pork warmed gently with dried fruit until the salt, smoke, sweet, and sour settle into one sauce for potato dumplings.
Chef Klaus
Schleswig-Holsteiner Förtchen mit Apfelkompott
The northern sweet main meal cooked in a Förtchenpfanne: small domed cakes, browned outside and tender within, with tart apple compote doing the proper work beside them.
Chef Klaus
Schmöllner Mutzbraten
Fist-sized pork neck from Schmölln, rubbed with marjoram and turned slowly over birch embers until the fat softens through the meat. Bread, sauerkraut, mustard. The smoke is the sauce.
Chef Klaus
Schupfnudeln (Bubespitzle)
Swabian Bubespitzle work when the potato dough is cool and dry before the egg goes in, then the little finger noodles brown cleanly in the pan.
Chef Elsa
Schupfnudeln mit Sauerkraut und Speck
Golden, crispy potato finger noodles tossed with tangy sauerkraut and salty Speck, the kind of honest Alpine cooking that turns a cold evening into something worth coming home to.
Chef Klaus
Schwäbische Knöpfle
The button-shaped Swabian noodle that proves the batter before the pan: beaten until it blisters, pressed small, then buttered with onions and cheese for supper.
Chef Klaus
Schwäbische Maultaschen
The Swabian Lent pocket that hides meat and spinach inside pasta dough, good in broth on Sunday and even better fried with onions the next day.
Chef Klaus
Schwäbische Spätzle
Swabia is the German noodle country: loose egg dough, beaten until it pulls, scraped fresh into water, then glossed with butter while the edges stay tender.
Chef Klaus
Schwäbischer Zwiebelrostbraten
Swabian Zwiebelrostbraten is steak cookery with a dumpling soul: browned onions, a proper pan sauce, and Spätzle waiting underneath to catch what the plate is really about.
Chef Elsa
Schweinsbraten mit Kruste
Salt-crusted pork shoulder slow-roasted with garlic and caraway until the skin shatters like glass, then carved thick and served with pan gravy, warm Stöcklkraut, and bread dumplings the way every Gasthaus in Salzburg does it on Sunday.
Chef Klaus
Schweinshaxe
The Bavarian pork knuckle is won at the end: tender meat from the broth, blistered rind from fierce heat, and no jarred gravy anywhere near it.
Chef Takumi
Sea Bream and Bamboo Shoot Takiawase (鯛と筍の炊き合わせ, Tai to Takenoko no Takiawase)
Spring's two stars share one bowl, not one cooking time: bamboo shoot drinks dashi slowly, sea bream barely needs a simmer, and the plate stays clear because each is handled on its own.
Chef Takumi
Seared Bonito (鰹のたたき, Katsuo no Tataki)
Bonito needs courage for only one minute: fierce heat outside, cool flesh within, then thick slices under garlic, ginger, herbs, and ponzu. The flame does less than you fear.
Chef Dean
Seattle-Style Poke Bowl
Fresh Pacific salmon or tuna dressed in soy and sesame, served over warm rice with avocado, nori, and a whisper of heat. Hawaiian soul, Seattle sensibility, and the honest flavors of the Pacific Northwest in every bite.
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