Chef Margarida
Secretos de Porco Preto
The hidden cut from Alentejo's acorn-fed black pigs, so marbled and tender it needs nothing but salt and screaming heat. This is pork as it was meant to taste.
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 Graziella
Seppie in Nero con Polenta
Venetian cuttlefish braised in its own ink, served over soft golden polenta. The dark sauce tastes of the sea itself, and the contrast of colors tells you everything about the lagoon that created this dish.
Chef Graziella
Sfoglia all'Uovo (Emilian Egg Pasta Dough)
The foundation of Emilian cooking, a dough of eggs and flour that becomes everything: tagliatelle, lasagna verde, tortellini, cappelletti. Before you can make pasta, you must make sfoglia.
Chef Graziella
Sformato di Carciofi
A Tuscan spring tradition: artichoke hearts pureed with besciamella and eggs, baked in ramekins until just set, then unmolded to reveal their golden crust. This is not a soufflé. It does not fall.
Chef Graziella
Sformato di Cavolfiore
The refined vegetable custard of Northern Italy, where cauliflower is cooked to softness, bound with besciamella and eggs, then baked until it sets into something between a flan and a savory pudding.
Chef Graziella
Sformato di Spinaci con Fonduta
The elegant vegetable custard of Northern Italy, turned out from its mold like a gift and blanketed with the silken cheese sauce of the Alps. This is not a soufflé. It does not fall. It waits for you.
Chef Graziella
Sformato di Zucca
The elegant vegetable custard of Northern Italy, where winter squash transforms through roasting, binding, and baking into something worthy of the finest table. Simple ingredients, precise technique, profound results.
Chef Ally
Shakshuka
Eggs cradled in a vibrant, spiced tomato sauce fragrant with cumin and sweet peppers, served bubbling from the skillet with crusty bread for dragging through every last drop.
Chef Ally
Shepherd's Pie
Tender ground lamb braised with root vegetables and herbs, blanketed under a golden crust of buttery mashed potatoes. The kind of meal that makes a kitchen smell like home on a cold evening.
Chef Dean
Shepherd's Pie with Mashed Potato Crust
A bubbling casserole of seasoned beef and vegetables buried under clouds of buttery mashed potatoes, baked until the peaks turn golden and the edges crisp. This is the dish that makes cold weather worth enduring.
Chef Thomas
Shepherd's Pie
Lamb mince cooked slowly with rosemary and good stock, sealed under a rough golden lid of buttery mash and baked until the edges bubble. A Tuesday evening, put right.
Chef Takumi
Shirasudon (しらす丼, whitebait rice bowl)
Kama-age shirasu needs almost no cooking at home. Set it lightly over hot rice, sharpen it with ginger and shōyu, and the little fish stay sweet, briny, and clear.
Chef Makoa
Shoyu Chicken (Hawaiʻi Local Soy-Sauce Braised Chicken)
Bone-in chicken braised slow in shoyu, brown sugar, garlic, and ginger until the skin shines and the meat slips from the bone, served Hawaiʻi plate-lunch style.
Chef Lesia
Shpundra (шпундра, pork stewed in beet kvas)
Pork goes into the pot pale and stubborn, then beet kvas takes hold and turns it dark crimson, sour-sweet, glossy, and old enough to make the table go quiet.
Chef Dean
Shrimp and Crab Fried Rice
Day-old rice transformed by screaming-hot wok heat, tossed with sweet bay shrimp and Dungeness crab, threaded with golden egg ribbons. This is how you honor the Pacific Northwest's finest shellfish without fuss or pretension.
Chef Ally
Shrimp and Grits
Sweet Gulf shrimp and smoky bacon spooned over creamy stone-ground grits, the kind of honest Southern cooking that started in fishing villages and ended up on white tablecloths without ever losing its soul.
Chef Remy
Shrimp and Grits
Sweet Gulf shrimp swimming in a smoky tasso and bacon gravy, spooned over a cloud of butter-rich cheddar grits, where the Carolina Lowcountry shakes hands with the Louisiana bayou.
Chef Remy
Shrimp and Tasso Pasta
Plump Gulf shrimp and smoky tasso ham swimming in a silky cream sauce kissed by the holy trinity, all wrapped around ribbons of linguine that beg for another twirl of your fork.
Chef Remy
Shrimp Creole
Plump Gulf shrimp swimming in a spicy, slow-simmered tomato sauce built on the holy trinity, finished with butter and fresh herbs, spooned generously over steaming Louisiana rice.
Chef Remy
Shrimp Jambalaya
Sweet Gulf shrimp and smoky andouille nestled into tomato-kissed rice, every grain infused with the holy trinity, Creole spices, and the generous spirit of New Orleans cooking that makes you want to share it with everyone at the table.
Chef Ally
Shrimp Scampi
Sweet wild shrimp bathed in butter and garlic, brightened with white wine and lemon, tossed with pasta and finished with fresh parsley. The kind of dish that reminds you why simple cooking wins.
Chef Lesia
Sichenyky (січеники, hand-chopped pork patties)
The knife work is the dish: pork chopped small over the board, not ground smooth, so each patty fries with crisp edges, sweet onion, and a proper meaty bite.
Chef Lesia
Sichenyky z Ryby (січеники з риби, chopped fish patties)
Fish changes under the knife. Not paste, not mince, but small clean pieces that hold their own in the pan and make a patty with chew, juice, and a little river left in it.
Chef Lupita
Sierra Gorda Capones de Nopales con Xoconostle
Sierra Gorda de Guanajuato's capones are tender nopales stewed with sour xoconostle, chile pasilla, epazote, and cebolla, a milpa-and-monte pot finished with queso fresco and eaten with hot corn tortillas.
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