Chef Thomas
Stargazey Pie
A Cornish pie with sardine heads gazing through golden pastry, strange and storied and full of mustard cream. The kind of dish that starts a conversation before anyone picks up a fork.
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 Thomas
Steak and Ale Pie
Beef braised long and slow in dark ale until the gravy turns thick and glossy, then sealed under a puff pastry lid and baked until the kitchen smells like a cold evening made good.
Chef Thomas
Steak and Kidney Pie
Beef and kidney braised slowly in stout and good stock until the meat gives way, sealed under a golden pastry lid that puffs and cracks in the oven. The kind of pie that earns its place at the table.
Chef Thomas
Steak and Kidney Pudding
A suet-crusted pudding filled with braised steak and kidney, steamed for hours until the pastry turns silky and the gravy darkens to something that smells like the kind of January evening you don't want to leave.
Chef Makoa
Steak Frites Tahitien (Papeʻete Roulotte Steak and Fries)
A Papeʻete roulotte plate for the home stove: seared New Zealand steak, a mountain of crisp fries, and the French sauce Tahiti made its own.
Chef Takumi
Steam-Grilled Salmon with Miso (ちゃんちゃん焼き, Chan-chan-yaki)
Hokkaido salmon, cabbage, mushrooms, sweet miso, and a small knob of butter cook together under a lid until the fish flakes and the vegetables drink the sauce.
Chef Dean
Steamed Manila Clams with Chorizo
Plump Manila clams burst open in a fragrant bath of rendered chorizo, ripe tomatoes, and dry white wine, creating a broth so good you'll fight over who gets to sop up the last drops with crusty bread.
Chef Elsa
Steckerlfisch (Grilled Fish on a Stick)
Whole fish speared on a stick, rubbed with garlic and sweet paprika, and grilled low over glowing embers until the skin splits and crackles. This is what Austrians eat standing up at a Volksfest, one hand on the stick, the other tearing a Semmel.
Chef Freja
Stegt Aal med Stuvede Kartofler og Citron
Fresh eel rendered in two stages, crisped in rugmel and brown butter, laid over soft creamed potatoes with lemon and dill. The aalegilde dish that Danes are afraid they may have cooked for the last time.
Chef Freja
Stegt Flæsk med Persillesovs
Denmark's national dish, crispy-fried pork belly with potatoes drowned in parsley cream sauce. The kind of cooking that needs no introduction to any Dane and deserves one for everyone else.
Chef Freja
Stegt Kalkun med Aebler og Svesker
The Danish Christmas turkey for the table that grows, stuffed with tart apples and soft prunes, roasted low and slow until the skin turns deep gold and the meat stays tender enough to carve in clean, generous slices.
Chef Freja
Stegt Kylling med Persillefyld
The Danish Sunday roast: a whole chicken stuffed with nothing but a great bunch of parsley and good butter, served with new potatoes and cool cucumber salad. The meal that brings everyone to the table.
Chef Freja
Stegt Kyllingelaar med Brunede Kartofler
Crispy roasted chicken legs with brunede kartofler, the caramelized potatoes that stop every guest mid-sentence, and a pan gravy made from the drippings that ties the whole plate together.
Chef Freja
Stegt Makrel med Rabarberkompot og Nye Kartofler
Pan-fried mackerel with crackling golden skin, tart rhubarb compote, buttered nye kartofler, and persillesovs. The plate that arrives when summer opens in Denmark and the season decides.
Chef Freja
Stegt Rodspaettefilet med Remoulade og Nye Kartofler
Plaice fillets dredged in dark rye flour and fried golden in browned butter, with cold remoulade and the first new potatoes of June. The plate that every coastal kro in Denmark builds its summer menu around.
Chef Freja
Stegt Skrubbe med Brunet Smor og Kapers
Skrubbe dredged in dark rugmel and fried until the crust goes golden, then flooded with nutty browned butter, sharp capers, and fresh parsley. Coastal Danish cooking stripped to what matters: the fish, the butter, the pan.
Chef Freja
Stegt Svinelever med Løg
Pan-fried pork liver with slow golden onions and a sharp pan sauce, served with boiled potatoes and rugbrod. The honest weeknight dinner that fed Denmark when thrift was a kitchen virtue.
Chef Freja
Stegt Torsk med Brunet Smor og Persille
Thick cod fillets pan-fried until the skin crackles, spooned with nutty browned butter and a scatter of fresh parsley. Boiled potatoes alongside. Weeknight Danish cooking at its most honest and satisfying.
Chef Freja
Stegte Sild med Bløde Løg og Kogte Kartofler
Rye-dredged herring fried in butter until the crust goes deep gold, smothered in a creamy løgsovs made from onions cooked so slowly they forget they were ever sharp, with boiled potatoes and pickled beets beside.
Chef Freja
Stegte Sild med Dildstuvede Kartofler
Rye-crusted fried herring with creamed dill potatoes, pickled red onion, and fresh dill. Mormormad that belongs on every Danish table, cooked with love and the confidence of a kitchen that knows what it's doing.
Chef Elsa
Steirisches Backhendl
Styrian fried chicken, jointed and breaded in the Viennese way, fried golden in clarified butter, and served with a warm potato salad glistening with dark Styrian Kürbiskernöl that tastes like nothing else on earth.
Chef Graziella
Stracotto alla Romagnola
The Sunday pot roast of my childhood in Romagna, where beef surrenders to wine and time until the meat melts and the sauce reduces to something approaching velvet.
Chef Juliana
Strogonoff Vegetariano com Cogumelos
You don't need meat to solve dinner, and you don't need a packet to make sauce. Sear the mushrooms hard, build the refogado, and put a real Brazilian weeknight on rice.
Chef Ally
Stuffed Bell Peppers
Jewel-toned peppers from the late summer market, hollowed and filled with rice, black beans, corn, and melted cheese. A complete meal that honors the harvest and asks almost nothing of you.
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