Chef Lupita
Chaya en Salsa de Pepita
Yucatán's milpa green braised in a toasted pepita and chiltomate sauce, perfumed with epazote and finished with a whole charred habanero. The vegan dish the Maya have been eating for three thousand years.
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.
3095 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Thomas
Cheese and Onion Pie
Homemade shortcrust pastry holding soft, sweet onions and strong cheddar in a pie that belongs to cold evenings, warm kitchens, and the quiet satisfaction of making something simple properly.
Chef Thomas
Cheese and Potato Pie
A Lancashire pie of layered potatoes and strong cheese under a butter pastry crust, baked until the kitchen smells of the kind of evening where you don't answer the door.
Chef Thomas
Cheesy Pasta Bake with Vegetables
Pasta shells folded through a leek-flecked cheese sauce with broccoli, baked until the top blisters gold and the whole kitchen smells like the kind of evening you want to sit down to.
Chef Juliana
Chester de Natal
You don't need turkey courage for Christmas dinner. Season the bird the day before, roast it breast-down first, then turn it golden. Anota aí: this is method, not magic.
Chef Lupita
Chiapas Chipilín Rice (Arroz con Chipilín)
Chiapas rice from the warm central valleys, fried first in manteca, then cooked with fresh chipilin leaves and tender white corn until the pot smells green, grassy, and unmistakably southern.
Chef Dean
Chicken à la King
Tender chicken draped in a glossy cream sauce laced with dry sherry, studded with earthy mushrooms and sweet pimientos. This is American fine dining brought home, a dish that rewards proper technique with flavors no canned soup can replicate.
Chef Remy
Chicken and Andouille Jambalaya
Smoky andouille and tender chicken nestled into seasoned rice with tomatoes and the holy trinity, all cooked in one glorious pot until the flavors marry and the kitchen smells like a Louisiana Saturday.
Chef Remy
Chicken and Dumplings
Fork-tender chicken swimming in a rich, golden broth crowned with pillowy dumplings that puff and steam until they're light as clouds, the kind of dish that makes everyone at the table go quiet on the first bite.
Chef Thomas
Chicken and Leek Pie
Chicken thighs and sweet leeks braised in a gentle, mustardy cream, tucked under golden puff pastry and baked until the top shatters at the touch of a spoon. A midweek pie that asks very little and gives back everything.
Chef Ally
Chicken and Rice
Bone-in chicken roasted atop rice that drinks in every drop of savory juice, emerging from the oven with golden skin, tender meat, and grains infused with the essence of the bird itself.
Chef Remy
Chicken and Sausage Gumbo
A dark mahogany roux, smoky andouille, and tender chicken swimming in a rich broth with the holy trinity and fresh okra, ladled generously over steaming rice the way four generations of Boudreaux cooks have served it.
Chef Dean
Chicken Biryani
Layers of aromatic basmati rice and tender spiced chicken, sealed and steamed in the ancient dum tradition. Golden saffron streaks through each forkful, while crispy fried onions crown this magnificent celebration of Indian cooking.
Chef Ally
Chicken Cacciatore
A rustic Italian braise of bone-in chicken simmered with ripe tomatoes, sweet peppers, briny olives, and garden herbs until the meat falls from the bone and the sauce tells you everything about summer.
Chef Dean
Chicken Divan
Tender chicken and bright broccoli blanketed in a rich sherry-spiked cream sauce, crowned with golden breadcrumbs and bubbling cheese. This is the casserole that made American entertaining elegant.
Chef Ally
Chicken Enchilada Casserole
All the deep, earthy warmth of traditional enchiladas layered into a bubbling casserole that feeds a crowd and asks nothing more than good chicken, honest dried chiles, and corn tortillas that taste like corn.
Chef Thomas
Chicken Escalopes in Breadcrumbs
Chicken breasts pounded thin, pressed into coarse breadcrumbs, and fried in butter and oil until the coating is golden and the kitchen smells of toast. The Tuesday night version of something the whole table reaches for.
Chef Remy
Chicken Fricassee
Bone-in chicken smothered in a silky brown roux gravy with the holy trinity, braised low and slow until the meat surrenders to your fork, served over fluffy white rice the way generations of Louisiana families have gathered around on Sunday afternoons.
Chef Dean
Chicken Fried Chicken with Cream Gravy
Tender chicken cutlets sheathed in a shattering golden crust, blanketed with peppery cream gravy built from honest pan drippings. This is the dish Texas built its reputation on.
Chef Remy
Chicken Fried Steak
Tender cube steak hidden under a shattering golden crust, draped in peppery sawmill gravy so good you'll forget this dish ever needed a vegetable on the plate.
Chef Dean
Chicken Fried Steak with Cream Gravy
Pounded beef cutlets sheathed in a shattering golden crust, blanketed with peppery cream gravy that clings to every craggy surface. This is the dish that built Texas roadside diners and Sunday supper traditions.
Chef Thomas
Chicken, Ham and Mushroom Pie
A proper pie of chicken, ham and mushrooms under golden puff pastry, the kind that steams when you cut into it and makes the kitchen smell like the sort of evening you want to stay in for.
Chef Makoa
Chicken Hekka (Hawaiʻi Local Plantation-Style Chicken Sukiyaki)
Hawaiʻi Local chicken hekka, the plantation-camp cousin of Japanese sukiyaki, with tender chicken, long rice, shiitake, bamboo shoots, and sweet shoyu gravy for rice.
Chef Thomas
Chicken in Mushroom and Cream Sauce
Chicken thighs browned in butter, then settled into a gentle pan sauce of mushrooms, cream, and white wine. The sort of supper that makes an ordinary Tuesday feel like it was worth getting home for.
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