Chef Graziella
Spaghetti Aglio, Olio e Peperoncino
The pasta of midnight hunger, made when the cupboard is nearly bare and appetite is urgent. Three ingredients that forgive nothing and reward everything when handled with respect.
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
Spaghetti al Pomodoro
Four ingredients. Fifteen minutes. The dish that proves restraint is harder than excess, and that Neapolitan simplicity took centuries to perfect.
Chef Graziella
Spaghetti all'Assassina
The killer pasta of Bari, where dry spaghetti meets a scorching pan and emerges with charred edges and concentrated tomato intensity. Every rule of pasta cooking broken, every result triumphant.
Chef Graziella
Spaghetti alla Carbonara
The true carbonara of Rome, where eggs, guanciale, and pecorino form a silken sauce through technique alone. No cream touches this pan. What you leave out defines what it is.
Chef Graziella
Spaghetti alla Chitarra con Pallottine
The Sunday pasta of Teramo, where square-cut noodles pressed through guitar strings meet marble-sized meatballs that fry golden before surrendering to a simple tomato sauce. This is Abruzzo at the table.
Chef Graziella
Spaghetti alla Puttanesca
The brash, bold pasta of Naples, where anchovies melt into olive oil, capers pop with brine, and Gaeta olives give their deep, wine-dark flavor to a sauce that comes together faster than you can set the table.
Chef Graziella
Spaghetti alle Vongole
The iconic clam pasta of Naples, where briny shellfish liquor, white wine, garlic, and parsley become a sauce that needs nothing more. The shells open at the table like gifts.
Chef Thomas
Spaghetti Bolognese
The British spaghetti bolognese, built on Worcestershire sauce and patience, simmered until the kitchen smells like a weeknight worth remembering, and finished with a hill of grated cheddar because that's how it's done here.
Chef Ally
Spaghetti Carbonara
Four ingredients transformed by timing and heat into something greater than their parts: silky egg, sharp aged cheese, crispy cured pork, and the bite of black pepper coating every strand of pasta.
Chef Dean
Spaghetti with Sunday Meat Sauce
A slow-simmered Sunday meat sauce built on browned beef and Italian sausage, layered with aromatics, and mellowed over hours until the tomatoes surrender their brightness for something deeper and more honest.
Chef Klaus
Spanferkelbraten
The Bavarian feast roast lives or dies by its skin: slow heat to render, dry salt to season, then a hard finish until the crackling snaps clean under the knife.
Chef Ally
Spanish Paella
A golden celebration of saffron-scented rice, fresh seafood, and smoky chorizo, cooked in a single pan until a coveted crispy crust forms on the bottom, meant to be shared with the people you love.
Chef Thomas
Spatchcocked Chicken with Herbs and Mustard
A whole chicken pressed flat, rubbed with mustard and herbs, and roasted hard until the skin crackles and the kitchen smells like the kind of evening you want to sit down to.
Chef Joost
Spekbokking (Cold-Smoked Herring)
Spekbokking is the golden, supple smoked herring of Monnickendam and Harderwijk, a poor man's feast from the quay where fat fish, smoke, and patience did the expensive work.
Chef Joost
Speklap (Dutch Pork Belly Slice)
The name says almost everything: spek, fat pork, and lap, a slice, the Dutch butcher's plain little word for a cut that rewards patience more than money.
Chef Graziella
Spigola al Forno con Patate
Whole sea bass roasted on a bed of potatoes, the simplest preparation and therefore the most honest. The fish seasons the potatoes. The potatoes support the fish. Nothing more is required.
Chef Elsa
Spinatknödel mit Brauner Butter
Tyrolean spinach bread dumplings poached until tender, then rolled through nutty Nussbutter and finished with curls of Parmesan. Alpine comfort food that proves the best Austrian cooking starts with stale bread and good butter.
Chef Takumi
Split and Dried Horse Mackerel (鰺の開き, Aji no Hiraki)
Aji no hiraki is weeknight fish at its plainest and best: split, salted, dried, then grilled skin-side first so the surface crisps while the flesh stays glossy.
Chef Takumi
Split-Dried Hokke (ほっけの開き, Hokke no Hiraki)
Hokke no hiraki asks for one good fish and a little patience. Salt, air, and the grill concentrate the flesh until it flakes open at the touch of chopsticks.
Chef Dean
Spring Vegetable Risotto
Silky Arborio rice folded with tender spring vegetables and finished with butter and Parmigiano-Reggiano. This is Italian comfort food at its most refined, worthy of your Easter table or any celebration of the season.
Chef Joost
Spruitjesstamppot (Dutch Brussels Sprout Mash)
Spruitjesstamppot is the winter mash that redeems the vegetable Dutch children feared: roasted little sprouts, floury potatoes, red onion, and crisp bacon, pounded together with just enough butter to make peace.
Chef Graziella
Spuntature di Maiale in Umido
The Sunday braise of Roman kitchens, where spare ribs surrender to tomato and time, yielding meat that falls from the bone and a sauce that demands crusty bread.
Chef Makoa
Squid Lūʻau (Hawaiian Taro Leaves with Squid)
Hawaiʻi's squid lūʻau is taro leaf cooked long and dark with squid or heʻe, coconut milk, and patience, until the leaf turns silky and the sea settles into the cream.
Chef Jeong-sun
Ssambap (Rice and Leaf Wraps)
Not one dish but a table: warm rice, fresh and blanched leaves, a measured bowl of ssamjang, and small savory bites wrapped by hand.
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