Chef Thomas
Stuffed Breast of Lamb with Herb Breadcrumbs
A cheap, forgiving cut of lamb, stuffed with herbed breadcrumbs and slow-roasted until the fat renders to nothing and the outside turns golden and crisp. Thrift cooking at its most satisfying.
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
Stuffed Marrow
A fat garden marrow, halved and filled with savoury mushrooms, rice, and herbs, baked until the cheese goes golden and the kitchen smells like late summer settling into something warm and good.
Chef Remy
Stuffed Mirlitons with Shrimp
Louisiana's treasured vegetable pear, tender and mild, hollowed and stuffed with sweet Gulf shrimp, the holy trinity, and buttery breadcrumbs, then baked until the top turns golden and the filling bubbles at the edges.
Chef Dean
Stuffed Pork Chops with Apple Dressing
Bone-in chops cut thick and filled with a sage-scented apple stuffing, seared to a handsome crust and roasted until the meat pulls tender from the bone. This is the dish that turns an ordinary Tuesday into something worth remembering.
Chef Remy
Stuffed Pork Chops with Dirty Rice Dressing
Thick bone-in pork chops butterflied and packed with savory dirty rice, seared in cast iron until golden and finished in the oven, the kind of Sunday supper that brings the whole family to the table before you even call them.
Chef Dean
Stuffed Pork Loin with Dried Fruit
A show-stopping holiday roast where tender pork embraces a jeweled filling of dried apricots, prunes, and winter herbs, revealing a stunning spiral at every slice that tells your guests this meal was made with intention and care.
Chef Thomas
Stuffed Roast Pork Loin with Sage and Onion
A boneless pork loin butterflied and rolled around a stuffing of slow-cooked onions and garden sage, roasted until the crackling shatters under a knife and the kitchen smells like every good evening you can remember.
Chef Klaus
Sülze (Sauer Sülze)
Sauer Sülze is the cold pork dish that proves the feet and rind were never scraps: clear sour jelly, good meat, pickles, and fried potatoes to make a meal.
Chef Jeong-sun
Sujebi (Hand-Torn Dough Soup)
A rainy-day bowl of thin hand-torn dough flakes in clean anchovy-kelp broth, with potato, zucchini, and scallion doing the quiet work that comfort food always does.
Chef Takumi
Sukiyaki-Style Simmered Beef (牛すき煮, Gyū Sukini)
This is sukiyaki brought back from the table burner to the weekday pan: thin beef, shirataki, tofu, and scallions simmered just long enough to gloss in sweet soy broth.
Chef Dean
Summer Corn and Tomato Pasta with Basil
Peak-season corn and sun-warmed tomatoes create their own sauce, clinging to pasta with nothing more than good olive oil, garlic, and the starchy water that binds it all together.
Chef Dean
Sunday Pot Roast with Vegetables
A three-pound chuck roast transformed through hours of gentle braising into something so tender it surrenders to a fork, surrounded by vegetables that have absorbed every drop of beefy goodness from the pot.
Chef Dean
Sunday Roast Chicken with Pan Gravy
A whole bird roasted golden and honest, its skin shatteringly crisp, its meat succulent to the bone, served with a silky gravy built from nothing more than the pan drippings and a wooden spoon.
Chef Jeong-sun
Sungchae-mandu (숭채만두, Cabbage-Leaf Dumplings)
A recorded late-Joseon dumpling wrapped in blanched cabbage instead of dough, filled with beef, tofu, sprouts, and mushroom, then steamed until the leaf turns translucent over the clean, savory center.
Chef Thomas
A Supper Omelette with Cheese and Herbs
Three eggs, a knob of butter, a handful of good cheddar and whatever herbs are growing by the back door, folded into the quickest, most honest supper you can put on a plate.
Chef Graziella
Supplì al Telefono
Roman street food at its finest: tomato-stained risotto wrapped around fresh mozzarella, breaded and fried until shattering crisp. The cheese pulls into strings when you break them open, hence 'telephone wires.'
Chef Elsa
Surschnitzel (Cured Pork Cutlet)
Brined pork loin pounded thin, breaded in the Viennese three-step, and fried golden in clarified butter. The Schnitzel that feeds Austria on any given Tuesday, with warm Erdäpfelsalat on the side.
Chef Takumi
Sushi-meshi (酢飯, vinegared rice)
Sushi-meshi is the part that decides the sushi. Cook the rice firm, dress it while warm, and cool it with a fan until every grain is glossy and separate.
Chef Jeong-sun
Suwon Wang-galbi (Suwon Salt Beef Ribs)
Big Suwon beef ribs butterflied wide, seasoned with salt instead of soy, then grilled until the edges brown and the meat still tastes plainly, proudly of beef.
Chef Jeong-sun
Suyuk (Boiled Sliced Pork)
Pork belly or shoulder simmered gently with doenjang, ginger, garlic, and scallion, then sliced thick and eaten with salted shrimp, raw garlic, and rice, the plain table before bossam gets dressed.
Chef Freja
Svinekarry i Flødesovs
Tender pork shoulder braised in a gentle golden curry sauce with cream and apple, served with rice and the full Danish tilbehør plate of banana, chutney, coconut, and peanuts. Tuesday night dinner, cooked with love.
Chef Freja
Svinemørbrad med Champignonsovs
Pan-seared pork tenderloin medallions in a rich mushroom cream sauce built from the golden fond in the pan. The Danish weeknight dinner that quietly says someone cares.
Chef Freja
Svinemørbrad med Svesker og Æbler
Pork tenderloin stuffed with prunes and tart apple, wrapped in bacon, roasted until the cross-section shows a mosaic of pink meat and dark fruit. The Fyn-tradition Sunday dinner that turns the simplest cut into something worth gathering around.
Chef Klaus
Ofenschlupfer
The Swabian bread bake that rescues yesterday's rolls, layers them with apple, raisins, and almonds, then lets a patient custard turn scraps into supper.
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