Chef Thomas
Smoked Haddock with Creamy Leeks and Mash
Poached smoked haddock resting on a bed of soft, creamy leeks beside a mound of buttery mash made loose with the smoky poaching milk. A proper winter plate for a cold Tuesday.
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 Makoa
Smoked Tuna (Māori Freshwater Eel from Aotearoa)
Aotearoa's river tuna, split and salted, then smoked slow over mānuka until the oil shines, eaten cold off the bone with buttered bread, kūmara, and whānau around the table.
Chef Remy
Smothered Chicken
Fork-tender chicken pieces braised in a mountain of sweet caramelized onions and silky Cajun gravy, the kind of low-and-slow Louisiana cooking that turns a simple bird into Sunday dinner magic.
Chef Dean
Smothered Chicken with Onion Gravy
Golden-crusted chicken pieces nestled in a silky gravy built from pounds of slow-cooked onions, the kind of honest Southern cooking that turns a weeknight into something worth remembering.
Chef Remy
Smothered Pork Chops
Bone-in pork chops seared golden, then braised low and slow beneath a blanket of sweet onions that melt into the most honest, silky gravy you'll ever spoon over rice.
Chef Dean
Smothered Pork Chops with Onion Gravy
Thick-cut bone-in pork chops seared golden, then braised beneath a blanket of slow-cooked onions until the meat surrenders to your fork. This is the dish that made Southern home cooking legendary.
Chef Remy
Smothered Seven Steaks
Tough, affordable round steaks transformed into fork-tender perfection, swimming in a dark, silky onion gravy that takes patience to build but rewards every minute of waiting.
Chef Takumi
Soborodon (そぼろ丼, ground chicken and egg over rice)
Two quiet stripes over rice: seasoned chicken, soft egg, and green peas. Soborodon is a bento staple because it keeps well, eats cleanly, and asks only for careful stirring.
Chef Juliana
Sobrecoxa de Frango na Brasa
You don't need grill courage. You need medium coals, chicken thighs with skin, and the patience to let the fat render before you start poking dinner to death.
Chef Remy
Soft-Shell Crab with Brown Butter
Crispy whole soft-shell crabs, golden and shatteringly delicate from the skillet, swimming in nutty brown butter with briny capers and bright lemon, the kind of seasonal Gulf treasure that makes spring worth the wait.
Chef Graziella
Sogliola alla Mugnaia
Dover sole dredged in the lightest veil of flour, fried in foaming butter until golden, finished with brown butter, lemon, and parsley. A dish that proves restraint is the highest form of technique.
Chef Jeong-sun
Sogogi-gamja-jorim (Beef and Potato Soy Braise)
Tender beef and large-cut potatoes simmered until the soy braise turns glossy and clings, a weeknight jorim made for rice, lunchboxes, and tomorrow's table.
Chef Jeong-sun
Sogogi-mu-jorim (Beef and Radish Soy Braise)
A weeknight soy braise where a modest amount of beef gives its strength to thick Korean radish, simmered until the radish turns translucent, sweet, and better than the meat.
Chef Jeong-sun
Sokcho Dakgangjeong (속초닭강정, Sokcho Market Glazed Chicken)
Bone-in chicken double-fried the Sokcho market way, then glazed just enough to travel: crisp at the edges, sweet and peppery, and better after it rests.
Chef Jeong-sun
Sokkori-jjim (Braised Oxtail)
Oxtail braised on the bone until the meat loosens and the sauce shines with gelatin, a slow Sunday dish where patience, skimming, and restraint do the real work.
Chef Lupita
Sopa de Pan Oaxaqueña de la Sierra Norte
The Sierra Norte's Sunday casserole from the Zapotec villages above Oaxaca City. Pan de yema layered with smoky tomato caldillo, ripe plantain, raisins, almonds, and hard-boiled egg, baked in clay until the top turns crisp.
Chef Margarida
Sopa Seca
The dish that proves peasant cooks knew something wealthy chefs are still learning: bread is a canvas, broth is paint, and patience is everything. Layers of garden vegetables and day-old bread, baked until the liquid disappears and what remains is pure comfort.
Chef Lupita
Sopa Seca de Fideo Jalisciense
Jalisco's weeknight fideo, toasted golden in manteca de cerdo, simmered until dry in jitomate and chile chipotle, then brought to the table in a Tonala cazuela.
Chef Lupita
Sotavento Beef in Acuyo
Veracruz's Sotavento beef, slow-simmered in jitomate, chile ancho, chipotle, and acuyo leaf, with olives and capers reminding you this coast has always cooked with many hands.
Chef Lupita
Sotavento Crackling Pork Loin (Asado de Lomo de Cuerito)
Veracruz Sotavento's celebration pork loin, roasted with the cuerito on until the skin blisters crisp over ancho-chipotle adobo, served sliced with frijoles negros.
Chef Dimitra
Soufiko Ikarias (Σουφικό Ικαρίας)
Ikaria's soufiko is a one-pot summer vegetable stew: eggplant, zucchini, potatoes, peppers, and tomato cooked down with olive oil, nothing fried first.
Chef Dean
Southern Buttermilk Fried Chicken
Shatteringly crisp, juicy to the bone, and seasoned with the wisdom of generations. This is the fried chicken that built church suppers, sustained Sunday tables, and proved American cooking needs no apology.
Chef Fai
Southern Crab Curry (Gaeng Pu)
A turmeric-gold kreung tam pounded heavy with dried chilies and fresh kha min, cracked coconut cream carrying sweet crab meat. The southern peninsula doesn't do subtle, and neither does this curry.
Chef Takumi
Soy-Ginger Fried Mackerel (鯖の竜田揚げ, Saba no Tatsuta-age)
Tatsuta-age makes good mackerel easy to trust: soy and ginger season it plainly, potato starch seals the surface, and a short fry leaves the fish crisp outside and tender within.
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