Chef Lupita
Mone de Robalo Tabasqueño
Tabasco's Sierra fish parcel, robalo wrapped in hoja de momo and banana leaf with manteca, chile amashito, tomato, and black pepper, then steamed until the leaf perfumes every bite.
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.
3095 recipes
Culinary Explorer
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Recipes
Chef Takumi
Monjayaki (もんじゃ焼き)
Monjayaki looks like it has gone wrong until it goes right: loose batter, dry-cooked cabbage, a ring on the griddle, then crisp little bites scraped as they form.
Chef Fai
Garlic Pepper Pork Stir-Fry (Moo Pad Gra Tiem Prik Thai)
Three ingredients in the mortar, thirty seconds in the wok. This is the kreung tam stripped to its bones: garlic, white pepper, cilantro root. The first paste every Thai cook learns, and the one that teaches you everything.
Chef Juliana
Moqueca Baiana de Peixe
You don't need a Salvador kitchen to make this. You need real dendê, full-fat coconut milk, a heavy pot, and the discipline to let the fish cook gently.
Chef Juliana
Moqueca Capixaba de Camarão
You don't need courage for shrimp moqueca, you need ripe tomatoes, a heavy pot, and the sense to stop the heat when the camarão curls pink. Urucum does the color here, not dendê.
Chef Juliana
Moqueca Capixaba de Ovos
You thought moqueca needed fish and ceremony. Wrong. Eggs, tomato, onion, coentro, limao, and urucum make a meatless pot that still resolves dinner.
Chef Juliana
Moqueca Capixaba de Peixe
You think fish in a clay pot is for someone else. It isn't. Layer it, color the oil with urucum, keep your spoon out, and dinner almost solves itself.
Chef Juliana
Moqueca Capixaba de Siri
You think seafood in a clay pot belongs to someone braver. It doesn't. Sweet siri, urucum oil, lime and coentro solve a Brazilian dinner without coconut, dendê, or drama.
Chef Juliana
Moqueca de Camarão Baiana
You think Bahia is too far from your stove. It isn't. Get the dendê right, keep the coconut milk full, and this shrimp moqueca becomes a pot you can trust.
Chef Juliana
Moqueca de Siri
You think crab moqueca belongs to someone else's hands. It doesn't. Pick the shell bits, build the refogado, respect the dendê, and dinner turns orange, glossy, and Brazilian.
Chef Lupita
Morelia Plaza-Style Chicken (Pollo Placero)
Morelia's market-plate chicken, fried in lard and served with guajillo-dipped enchiladas, potatoes, carrots, lettuce, queso fresco, and chiles en vinagre.
Chef Isabel
Morros a la Vizcaína
Morros a la Vizcaína belongs to Bizkaia: beef snout cooked tender, sliced thick, and settled into salsa vizcaína, the Basque sauce of choricero peppers and onion.
Chef Freja
Mortensgaas
The whole roasted goose of Mortensaften, stuffed with tart apples and soft prunes, slow-roasted until the skin crisps deep gold and the kitchen fills with the smell that means winter is coming.
Chef Jeong-sun
Mu-bap (Radish Rice)
Late-autumn radish cut into matchsticks and cooked with rice until it turns sweet and soft, a frugal Korean bowl finished at the table with soy-scallion sauce.
Chef Klaus
Münchner Kronfleisch
Munich's butcher's-table beef, drawn gently in broth and served pink, with sharp horseradish doing the work that gravy would only spoil.
Chef Klaus
Münchner Tellerfleisch
Munich boiled beef is quiet cooking: one good piece of Tafelspitz, root vegetables, a clear broth, and fresh horseradish doing the sharp work at the table.
Chef Klaus
Münsterländer Töttchen
Münsterland's sharp market ragout, once calf's head and now mostly veal and beef, works only when the meat is made tender before mustard, capers, and vinegar touch the pot.
Chef Jeong-sun
Muk-bap (Acorn Jelly Rice)
Cool anchovy-kelp broth, soft acorn jelly, and a little rice in one bowl, the Gangwon and Chungcheong summer meal that asks for clean knife work and restrained seasoning.
Chef Lupita
Mukbilpollo (Hanal Pixán Buried Tamal)
Yucatán's sacred Hanal Pixán pib, a great achiote-stained tamal of chicken, pork, and kol, wrapped in flame-passed banana leaves and slow-baked until the masa sets and the souls come home.
Chef Jeong-sun
Mul-mandu (물만두, Boiled Dumplings)
Thin-skinned Korean dumplings boiled until the wrappers turn glossy and the filling sets, served hot with a sharp soy-vinegar dip, light enough for a weeknight and careful enough to write down.
Chef Jeong-sun
Mul-naengmyeon (물냉면, Cold Buckwheat Noodles)
Chewy buckwheat noodles in clear beef and dongchimi broth, served nearly slushed, with radish, pear, cucumber, egg, and the restraint that lets cold sharpen instead of flatten the bowl.
Chef Jeong-sun
Mulhoe (Cold Raw Fish Soup)
Raw white fish, cucumber, pear, and perilla in an icy sweet-sour doenjang broth, Jeju's summer bowl that asks for clean fish, thin knife work, and restraint.
Chef Klaus
Muscheln rheinische Art
The Rhenish mussel pot for the r-months: clean shellfish, white wine, soup greens, and one rule that matters: fast heat, short cooking, no tired simmer.
Chef Thomas
Mushroom and Ale Pie
Dark mushrooms braised in ale until sticky and deep, sealed under a golden puff pastry lid. The kind of pie that fills a cold kitchen with the smell of something worth coming home to.
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