Chef Joost
Biefstuk met Jus
A hot pan, a spoonful of butter, and a splash of water: the Dutch steak whose real luxury is the jus, glossy enough to demand bread at the table.
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
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Recipes
Chef Juliana
Bife à Parmegiana
You don't need restaurant nerve for this. Pound the steak thin, bread it farinha-ovo-rosca, fry it crisp, cover with honest tomato sauce and mussarela. Lunch is solved.
Chef Juliana
Bife Acebolado
You don't need courage for dinner. You need a dry steak, a screaming hot pan, onions that murcham in the beef fat, and the sense not to crowd anything.
Chef Graziella
Bigoli con l'Anatra
The thick, rough pasta of the Veneto dressed with slow-braised duck, a dish that proves why this region's cooking stands apart from everything else called Italian.
Chef Graziella
Bigoli in Salsa
A Venetian Lenten dish of startling depth: fat whole-wheat noodles tangled with onions cooked to silk and anchovies dissolved to nothing. Three ingredients. One hour. Umami before we had the word.
Chef Lupita
Bistec a la Cazuela Campechano
Campeche's Thursday plate, beef strips marinated in recado de bistek and sour orange, then braised low and slow with charred tomato, chile xcatic, and potatoes in a clay cazuela. Always served over white rice.
Chef Lupita
Bistec en Chiltomate Yucateco
Yucatán's weeknight beef, sliced thin and simmered in chiltomate, the charred tomato and habanero salsa that ties peninsular cooking together, finished with sour orange and a sprig of epazote.
Chef Ally
Bistecca alla Fiorentina
The iconic Tuscan steak: two inches of well-marbled beef, seared over a roaring fire, rested until the juices settle, then sliced and dressed with nothing but olive oil, rosemary, and sea salt.
Chef Graziella
Bistecca alla Fiorentina
The T-bone of Florence, thick as three fingers and charred over blazing coals, rested until the juices settle, finished with nothing but salt and the best olive oil Tuscany can offer.
Chef Margarida
Bitoque
Steak with a fried egg riding on top, rice and fries keeping it company. Portugal's perfect weekday lunch, found in every pastelaria from Minho to Algarve.
Chef Freja
Blaamuslinger i Cremet Dildsauce
Limfjord blue mussels steamed in white wine and bathed in a roux-thickened cream sauce heavy with dill and parsley. The pot goes straight to the table, the broth pools at the bottom, and the bread is for soaking up every last drop.
Chef Remy
Blackened Catfish
Farm-raised catfish kissed by a screaming-hot cast iron skillet, wearing a crust of dark Cajun spices that crackle with heat and bloom with butter, the honest bayou fish elevated to something legendary.
Chef Remy
Blackened Chicken
Boneless chicken breasts dredged in homemade Cajun spices and seared in a screaming-hot cast iron skillet until the crust turns dark and complex, the meat stays juicy inside, and your kitchen smells like a Friday night at Lagniappe.
Chef Ally
Blackened Fish Tacos
Wild-caught fish rubbed with smoky spices and seared until the crust crackles, then piled into warm corn tortillas with bright slaw and cool lime crema. Tuesday dinner that tastes like a vacation.
Chef Dean
Blackened Lingcod
Pacific Northwest lingcod meets Louisiana fire: firm, sweet fillets coated in homemade Cajun spices and seared until the crust turns dark and fragrant. A twenty-minute triumph that proves regional cooking knows no borders.
Chef Remy
Blackened Redfish
Sweet Gulf redfish wearing a bold crust of Cajun spices, seared in a screaming cast iron until gloriously charred outside and flaky tender within, finished with golden butter pooling on the plate.
Chef Remy
Blackened Shrimp
Fat Gulf shrimp buried in homemade Cajun spices and kissed by a screaming-hot cast iron skillet, each bite delivering smoky char, bright heat, and the sweet ocean flavor of the Gulf.
Chef Lupita
Blanco de Patzcuaro con Chile Mulato
Michoacan's Lake Patzcuaro pescado blanco, called kurucha at the shore, bathed in toasted chile mulato, ajo, cominos, and raw cebolla before the cazuela goes to the oven.
Chef Juliana
Bobó de Camarão
You think dendê and mandioca mean trouble. They don't. Cook the cassava soft, build the refogado, finish the shrimp on top, and dinner turns Bahian without pretending you're in a costume.
Chef Juliana
Bochecha de Boi ao Vinho
You think tough meat and wine mean "isso não é pra mim." Wrong. Brown the cheeks properly, build a real refogado, and let time turn a cheap cut into dinner that behaves like silk.
Chef Juliana
Bode Assado com Macaxeira
You think roast goat is for someone else's kitchen. It's not. Marinate it overnight, roast it low and patient, and let macaxeira catch the pingo like it was born for the job.
Chef Juliana
Bode Guisado Pernambucano
You think goat stew belongs to somebody else's kitchen. It doesn't. Brown the pieces well, build a proper refogado, and let time do the tenderness while you make rice and beans.
Chef Joost
Boerenkoolstamppot met Rookworst
The name means farmer's cabbage mash, and there it is: winter kale, floury potatoes, smoked sausage, and the Dutch talent for making severity generous.
Chef Freja
Bofsteak med Rodvinssovs
Pan-seared beef steaks rested and served in a glossy red wine sauce built from the fond of the same pan. The Danish dinner party dish that turns a Saturday evening into an occasion worth remembering.
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