Chef Lupita
Sierra Gorda Pit Barbacoa (Barbacoa de Hoyo)
Querétaro's Sierra Gorda barbacoa is lamb salted, wrapped in roasted maguey pencas, sealed over carbón overnight, and served with garbanzo consomé from the clay olla catching every drop below.
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
Simmered Chicken and Daikon (鶏と大根の煮物, Tori to Daikon no Nimono)
A winter pot of chicken thigh and daikon, simmered gently under a drop-lid until the radish turns clear at the edges and the broth tastes deeper than its few ingredients.
Chef Takumi
Simmered Flounder (カレイの煮付け, Karei no Nitsuke)
Karei no nitsuke looks like a careful dish, and it is, but not a difficult one. Fresh fish, shallow broth, a drop-lid, and restraint do nearly all the work.
Chef Takumi
Simmered Kinmedai (金目鯛の煮付け, Kinmedai no Nitsuke)
A whole kinmedai looks grand on the platter, but the method is modest: strong simmering broth, a drop-lid, and the patience to baste instead of turn.
Chef Takumi
Simmered New Year Vegetables (煮しめ, Nishime)
Nishime is the quiet heart of the New Year box: vegetables cut with care, simmered gently in shiitake-konbu dashi, and left overnight to drink in the seasoning.
Chef Takumi
Simmered Squid and Daikon (いか大根, Ika Daikon)
Two plain ingredients do the work here: daikon simmered until translucent, squid added late so it stays tender, and a soy-dashi broth that turns sweet from both.
Chef Takumi
Simmered Yellowtail and Daikon (ぶり大根, Buri Daikon)
Buri daikon is winter's plain bargain: fatty yellowtail gives, daikon receives, and the drop-lid keeps both in quiet conversation until the radish turns amber and tender.
Chef Thomas
Simple Baked Salmon with Butter and Dill
Salmon wrapped in foil with butter, dill, and a squeeze of lemon, baked until the flesh turns pale and yielding. A midweek supper that asks almost nothing and gives back everything.
Chef Makoa
Sipi (Tongan Grilled Mutton Flaps)
Tonga took the trader's fatty mutton offcut and made it street-corner food, celebration food, budget food: charred crisp over fire, eaten with talo or cassava and plenty onion.
Chef Joost
Slavink
The butcher's salad-bird is no salad and no bird: just seasoned mince wrapped in streaky bacon, fried until the bacon bastes the meat and the weeknight pan makes its own gravy.
Chef Dean
Slow-Cooker Pulled Pork
Fork-tender pork shoulder braised for hours in a spiced cooking liquid, emerging so tender it falls apart at the mere suggestion of a fork. This is honest American barbecue translated for the home kitchen.
Chef Thomas
Slow-Roast Duck Legs with Port and Cherry Sauce
Duck legs, slow-roasted until the fat renders and the skin turns to glass, served with a dark, glossy sauce of port and sour cherries that tastes like winter at its best.
Chef Thomas
Slow-Roast Pork Belly with Crackling
A slab of pork belly given hours in a low oven until the fat has rendered to almost nothing, the meat pulls apart, and the skin cracks like thin ice underfoot. An evening's patience, well repaid.
Chef Thomas
Slow-Roast Pork Shoulder
A pork shoulder rubbed with fennel, garlic, and salt, then given to a low oven for five or six patient hours until the meat surrenders and the kitchen smells like the kind of day you want to hold onto.
Chef Thomas
Slow-Roast Shoulder of Lamb with Anchovy and Rosemary
A lamb shoulder rubbed with anchovy and rosemary, surrendered to a low oven for four hours until the meat gives way and the kitchen smells like the kind of evening you want to fall into.
Chef Thomas
Slow-Roast Topside of Beef
A patient, thrifty joint of topside surrendered to a low oven for hours, resting on a bed of root vegetables until the kitchen smells like the kind of Sunday that makes Monday bearable.
Chef Ally
Slow-Roasted Pork Shoulder
Bone-in pork shoulder rubbed with garlic, fennel, and crushed red pepper, then roasted for hours until the meat surrenders to a fork and the fat renders into pure silk.
Chef Dean
Slow-Roasted Salmon with Fennel
Wild salmon roasted gently over a bed of caramelized fennel, yielding flesh so tender it flakes at the mere suggestion of a fork. This is Pacific Northwest cooking at its most honest and refined.
Chef Lesia
Smazhena Kambala (смажена камбала, fried Black Sea flounder)
Black Sea flounder looks plain until the scored skin hits sunflower oil, turns gold at the cuts, and the sweet white flesh lifts from the bone in salty sheets.
Chef Lesia
Smazhena Tyulka (смажена тюлька, fried Black Sea sprats)
A whole market handful of tyulka goes into flour silver and comes out bronze, loud, and edible from nose to tail. This is Black Sea supper you eat with your fingers.
Chef Lesia
Smazheni Bychky (смажені бички, fried Azov gobies)
The Azov coast teaches thrift with a frying pan: small gobies, flour-dusted and loud in sunflower oil, eaten hot enough to singe your fingers, head and tail, with bread waiting.
Chef Lesia
Smazhenyi Sudak (смажений судак, fried zander)
Zander is the river fish that behaves like it was made for the pan: firm, white, clean-tasting, and sweet enough that flour and sunflower oil are all it asks from you.
Chef Thomas
Smoked Haddock and Chive Fishcakes
Smoked haddock flaked through buttery mash with chives and lemon zest, crumbed and fried to a deep golden crust that cracks when you cut into it. Proper cold-weather cooking.
Chef Thomas
Smoked Haddock and Egg Pie
Flakes of smoky haddock, halved eggs, and a generous parsley sauce under a golden lid of mashed potato. The kind of pie that makes a Tuesday evening feel like it was worth getting home for.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer