Chef Takumi
Temaki-zushi (手巻き寿司, hand-roll night)
Temaki-zushi takes sushi off its pedestal and puts it in your hands: good rice, crisp nori, glistening fresh fillings, and no ceremony beyond rolling each cone as you eat.
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.
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Recipes
Chef Takumi
Temarizushi (手まり寿司, ball-shaped sushi)
Temarizushi gives you sushi without the nigiri nerves: seasoned rice gathered in cloth, fresh toppings laid cleanly over it, each ball small enough to make with steady hands.
Chef Takumi
Temple-Kitchen Vegetable Fry (精進揚げ, Shōjin-age)
Shōjin-age is tempura stripped to its quietest form: vegetables at their prime, an eggless batter, clean oil, and a dipping sauce built from konbu and shiitake.
Chef Juliana
Tender ao Molho de Abacaxi
You don't need Christmas courage for this. Score the tender, cook real pineapple into a glossy calda, and let the oven do the patient, sticky work.
Chef Takumi
Tendon (天丼, tempura over rice)
Tendon asks for one piece of nerve: cold batter into hot oil, then sauce at the last moment. Do that, and the shrimp and vegetables sit crisp over rice that drinks the tare.
Chef Fai
Thai Street Sukiyaki (Suki Haeng)
A Japanese name, Chinese wok technique, and a Thai soul living in the nam jim suki alongside it. Fermented tofu for salt, lime for sour, chili for heat. The system absorbs and transforms.
Chef Dimitra
Thermaikos Midia Saganaki (Μύδια Σαγανάκι)
Thermaikos mussels cooked fast in spicy tomato, ouzo, and feta, a northern coastal saganaki made for bread, conversation, and a pan set straight on the table.
Chef Dimitra
Thessaloniki-Style Giouvetsi me Kritharaki (Γιουβέτσι με Κριθαράκι)
Thessaloniki giouvetsi is the Sunday clay-pot bake: veal braised tender in tomato, then kritharaki added near the end so each grain swells in the sauce.
Chef Dimitra
Thessaloniki Harbour Garides Saganaki (Γαρίδες Σαγανάκι)
Garides saganaki belongs to the Thessaloniki harbour table: shrimp, tomato, feta, a little ouzo, and the small two-handled pan that gives the dish its name.
Chef Dimitra
Thessaloniki Home-Pot Kotopoulo Lemonato (Κοτόπουλο Λεμονάτο)
Thessaloniki's stovetop lemon chicken is plain in the best way: browned pieces, potatoes, oregano, and lemon added after the pot settles, so the sauce stays bright.
Chef Dimitra
Thessaloniki Kotopoulo Giouvetsi (Κοτόπουλο Γιουβέτσι)
Thessaloniki chicken giouvetsi is the home-table bake of browned chicken, tomato, cinnamon, and kritharaki, finished when the orzo drinks the sauce but still keeps its shape.
Chef Dimitra
Thessaloniki Kounoupidi Kapama (Κουνουπίδι Καπαμάς)
A Thessaloniki winter ladero: cauliflower browned in olive oil, then tucked into tomato with cinnamon until the florets stay tender, saucy, and intact.
Chef Dimitra
Thessaloniki Midia Achnista (Μύδια Αχνιστά)
Thessaloniki's Clean Monday mussels are opened fast in wine, garlic, dill, and olive oil, then eaten from the pot liquor with bread. The moment the shells gape, stop.
Chef Takumi
Thin-Sliced Fluke Sashimi (平目の薄造り, Hirame no Usuzukuri)
Usuzukuri looks severe until you understand it. Buy glistening fresh winter fluke, chill everything well, and let one low knife angle make the flesh thin, sweet, and clean.
Chef Klaus
Thüringer Rinderrouladen
Thin beef rolls from the Thuringian Sunday table, mustard-sharp and pickle-bright inside, browned hard before a slow braise builds the dark sauce the Klöße are waiting for.
Chef Klaus
Thüringer Rostbrätel
A Thuringian garden-grill steak that gets its character overnight: pork neck rubbed with mustard, packed with onion, soaked in dark beer, then grilled clean and finished with properly browned onions.
Chef Klaus
Thüringer Topfbraten
A Thuringian pot braise from the careful kitchen: beef heart and kidney browned hard, then cooked low until the gherkin-sharp sauce does its work.
Chef Graziella
Tiella di Riso, Patate e Cozze
The great layered bake of Puglia, where raw rice, thinly sliced potatoes, and fresh mussels transform in the oven into one unified thing. The mussels open and give their liquor to the rice. Nothing is wasted.
Chef Lupita
Tierra Caliente Rice & Beans (Morisqueta)
Michoacán's Tierra Caliente plate of plain white rice, brothy pinto beans, red chile-tomato sauce, and fried adobera cheese or costillitas, built for feeding a family well with little money.
Chef Lupita
Tikinxic (Pescado Tikinxic de Isla Mujeres)
Isla Mujeres' signature whole fish, butterflied and bathed in recado rojo, wrapped in warmed banana leaf, and grilled over hardwood embers until the leaf chars and the flesh steams in its own achiote-stained juices.
Chef Graziella
Timballo di Anelletti
The baroque masterpiece of Palermo, where ring-shaped pasta, slow-simmered ragù, fried eggplant, and Sicilian cheese are molded into a golden drum fit for Sunday tables and feast days.
Chef Graziella
Timballo Teramano
The baroque masterpiece of Abruzzo: paper-thin scrippelle layered with hazelnut-sized meatballs, tomato sauce, and melting scamorza. A dish that proves the mountain cooks of central Italy rival any court kitchen.
Chef Lupita
Tinga Poblana de Cerdo
Puebla's smoky shredded pork, with onions caramelized slow in lard and a reduction of charred tomato and chipotle en adobo, cooked down thick enough to mound on a tostada without sliding off.
Chef Dimitra
Tinos Anginares me Koukia (Αγκινάρες με Κουκιά)
Tinos artichokes and fresh broad beans share one short season, then disappear. Cook them gently with olive oil, lemon, and dill, and you've got a nistisimo island supper for bread.
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