Chef Makoa
Chicken Katsu Plate Lunch (Hawaiʻi Local Panko-Fried Chicken)
Hawaiʻi's Local plate-lunch comfort: juicy chicken thigh in panko, fried crisp, sliced over white rice with mac salad and katsu sauce, the sugar-camp stove brought home.
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 Takumi
Chicken Katsu (チキンカツ)
Chicken katsu is the weeknight cutlet: even chicken thigh, dry panko, clean oil, and the patience to fry it until the crust is gold and the meat stays juicy.
Chef Thomas
Chicken Kiev
A chicken breast stuffed with garlic and parsley butter, breaded twice and baked until the crust turns golden and the butter inside pools out when you cut in. The kind of meal worth sitting down properly for.
Chef Makoa
Chicken Lūʻau (Hawaiian Taro Leaves with Chicken)
Hawaiian chicken lūʻau is kalo leaf cooked past its bite with tender chicken and coconut milk, a windward Oʻahu comfort pot with cousins in Sāmoa's palusami, Tonga's lū, and Cook Islands rukau.
Chef Takumi
Chicken Nanban (チキン南蛮)
Chicken Nanban is not a difficult fry. Keep the chicken juicy, dip it while hot in sweet vinegar, then let the tartar bring brightness, not disguise.
Chef Dean
Chicken Pot Pie with Flaky Butter Crust
A golden dome of shatteringly flaky pastry concealing tender chicken, honest vegetables, and a cream sauce worth every minute of your effort. This is the pot pie that defines American comfort cooking.
Chef Remy
Chicken Sauce Piquante
Bone-in chicken braised in a brick-red tomato sauce loaded with cayenne, the holy trinity, and enough Louisiana fire to make you reach for the sweet tea, spooned generously over steaming white rice.
Chef Dean
Chicken Tamales with Green Sauce
Pillowy corn masa wrapped around shredded chicken bathed in bright tomatillo salsa, steamed in fragrant corn husks until tender. This is the tamale that brings families together every December.
Chef Ally
Chicken with 40 Cloves of Garlic
A whole chicken nestled among forty cloves of garlic, braised until the meat falls from the bone and the garlic becomes a sweet, spreadable treasure you will fight over at the table.
Chef Thomas
Chicken with Leeks and Mustard Cream Sauce
Chicken thighs browned to a biscuit-gold crispness, settled into a pan of soft leeks and a quietly punchy mustard cream sauce that wants nothing more than bread and a cold evening.
Chef Ally
Chickpea Curry
A one-pot curry where chickpeas turn silky in a gently spiced tomato and coconut sauce, the kind of bowl that warms you from the inside out and tastes even better the next day.
Chef Takumi
Chikin Raisu (チキンライス, ketchup chicken rice)
This is the ketchup rice under omurice, but it stands on its own: chicken, onion, butter, and rice cooked until every grain is red-gold and separate.
Chef Takumi
Chicken and Root-Vegetable Simmer (筑前煮, Chikuzenni)
Chikuzenni looks like a pot full of decisions, but the secret is simple: cut each ingredient with care, saute first, then simmer gently until everything tastes like itself.
Chef Lupita
Chileatole de Pollo Veracruzano
Veracruz's Sierra pot of chicken, fresh corn, chile ancho, chipotle meco, and masa stirred into broth until it turns thick and silky, the bowl that keeps a family fed without ceremony.
Chef Lupita
Chiles Capones Michoacanos
Queréndaro's chile poblano capones, roasted, peeled, and cleared of seeds and venas, filled with requesón, onion, and orégano de monte, then settled into a fried jitomate salsa.
Chef Lupita
Chiles en Nogada
Puebla's late-summer dish: poblanos stuffed with a fruit-and-pork picadillo, drowned in cold walnut cream, scattered with pomegranate. Green, white, red. The flag on a plate, and only when the season allows it.
Chef Lupita
Chiles Rellenos de Atún de Vigilia
Puebla's Lenten chiles rellenos, poblanos filled with tuna picadillo of potato, carrot, olives, capers, raisins, and almonds, then capeados and settled into a tomato caldillo built for the convent Friday table.
Chef Lupita
Chiles Rellenos de Mariscos a la Veracruzana
Veracruz's Gulf-coast chiles rellenos bring poblano chiles, sweet crab, shrimp, white fish, and a tomato sauce sharpened with olives, capers, and chile guero.
Chef Lupita
Chiles Rellenos de Queso
Puebla's roasted poblanos peeled by hand, stuffed with panela or quesillo, cloaked in airy egg batter, and bathed in a clean tomato broth. The dish that holds a city's reputation in six green chiles.
Chef Lupita
Chiles Rellenos Norteños con Anaheim
The northern Mexican chile relleno, made with the long green Anaheim instead of the poblano, stuffed with queso Chihuahua, battered light, fried golden, and bathed in a thin tomato caldillo.
Chef Lupita
Chiles Rellenos de Picadillo Vegetariano de Vigilia
Puebla's Lenten chile poblano, filled with vegetable picadillo, almonds, raisins, olives, and capers, capeado in egg, and settled into tomato caldillo the way convent kitchens engineered abstinence into abundance.
Chef Lupita
Chilorio Sinaloense de Mocorito
Sinaloa's three-hundred-year-old preserved pork from the town of Mocorito, slow-simmered then refried in a guajillo and pasilla adobo cut with vinegar. The original road food of the north.
Chef Dean
Chinese-Style Steamed Whole Fish
A whole Pacific rockfish steamed to silken perfection, then shocked with smoking-hot oil that sends ginger and scallions into an aromatic frenzy. This is the dish that proves simplicity requires courage.
Chef Takumi
Chirashizushi (ちらし寿司, scattered sushi)
The most welcoming sushi is not rolled at all: vinegared rice, a little sweet-salty simmering, and beautiful things scattered on top with care.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer