Chef Lupita
Pashakua Guisada con Yerbabuena
Michoacán's Meseta P'urhépecha rainy-season pashakua, known locally as trompa de puerco, quickly guisada in manteca with yerbabuena and chile perón on a wood-fired clay comal.
Recipe Archive
Side Dishes
Side dishes should earn their place at the table. These recipes focus on contrast, seasoning, and supporting flavors that make the whole meal better.
736 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Pastel de Platano Macho Tabasqueno
Tabasco's ripe plantain casserole, layered with pork and beef picadillo, fried jitomate salsa, chile amashito, and queso de poro, baked in a cazuela until the top blisters gold.
Chef Joost
Pastinaakpuree
Before the potato ruled the Dutch plate, pastinaak waited in the winter cellar: pale, sweet, stubbornly useful, and ready to be mashed with butter and nutmeg.
Chef Lupita
Pata de Pajaro Guisada (Terekua Kuin Jatsiri)
Michoacan's Meseta P'urhepecha rainy-season pata de pajaro mushrooms, guisados in manteca with guajillo, pasilla, onion, epazote, and chile poncho peron.
Chef Graziella
Patate al Forno con Rosmarino
The roasted potatoes of the Italian home kitchen, requiring nothing but good olive oil, fresh rosemary, whole garlic cloves, and the patience to leave them alone while the oven does its work.
Chef Graziella
Patate Arraganate
The baked potatoes of Puglia, where sliced potatoes, ripe tomatoes, and sweet onions roast together in a terracotta dish until their edges crisp and their juices mingle into something greater than any ingredient alone.
Chef Graziella
Patate in Padella
The Italian stovetop method for potatoes that develops a proper crust through patience and restraint. No stirring, no crowding, no shortcuts.
Chef Dimitra
Patates Tiganites Naxiotikes (Πατάτες Τηγανητές Νάξου)
Naxos gives these Greek fries their surname: hand-cut potatoes fried in olive oil, salted hot, then finished with feta, oregano, and lemon.
Chef Ally
Peak Season Tomato Gratin
Ripe summer tomatoes layered with garlic breadcrumbs and fresh thyme, roasted until the edges caramelize and the fruit collapses into something concentrated and sweet. The oven finishes what the sun started.
Chef Thomas
Pease Pudding
Yellow split peas, simmered slowly in ham stock until thick, golden, and savoury, spooned alongside something salty and good. A dish that has been keeping people warm for centuries and sees no reason to stop.
Chef Dimitra
Peloponnesian Patates Lemonates (Πατάτες Λεμονάτες Πελοποννήσου)
Peloponnesian patates lemonates are thick potato wedges roasted in lemon, oregano, olive oil, and broth until their centers soften and their edges turn sticky and gold.
Chef Graziella
Peperonata
Peppers cooked slowly with onions and tomatoes until their sweetness concentrates and their flesh turns silky. The dish that proves patience is the only technique that truly matters.
Chef Graziella
Peperoni Arrostiti
Fire-charred peppers stripped of their skins and dressed simply with good olive oil. This is how raw crunch becomes silky sweetness, the foundation of Italian pepper cookery.
Chef Graziella
Peperoni Ripieni di Riso
Bell peppers transformed into vessels for herbed rice and tomato, baked slowly until the peppers collapse into sweetness and the filling becomes one with its shell.
Chef Joost
Perkedel Jagung (Indo-Dutch Sweetcorn Fritters)
The name carries a Dutch word through an Indonesian kitchen: frikadel became perkedel, corn became jagung, and the rijsttafel gained its most dangerous little fritter.
Chef Joost
Perkedel Kentang (Indo-Dutch Potato Fritters)
The Dutch frikadel went east, learned potato, shallot, and nutmeg, and came home as perkedel kentang: crisp-edged, tender-hearted proof that history can fit on a side plate.
Chef Elsa
Petersilerdäpfel
Small waxy potatoes, good butter, a fistful of fresh parsley. The side dish every Wiener Schnitzel has been waiting for since 1857, and the reason Austrian cooks don't complicate what already works.
Chef Klaus
Pfälzer Erbsensuppe
The Palatinate pea soup that thickens because the peas collapse, not because flour went in, with smoked pork, potatoes, and the slow hour the pot needs.
Chef Klaus
Pfälzer Linseneintopf mit Wienerle
The Palatinate lentil pot is winter food from the larder: lentils, roots, smoked bacon, and Wienerle, with vinegar stirred in at the end so the whole pot stands up.
Chef Lupita
Picadillo Navideño Chiapaneco
Chiapas Christmas picadillo stuffing, built in lard with pork, chile ancho, raisins, almonds, aceitunas, plátano macho, apple, and pan molido, the sweet-savory filling that makes holiday turkey taste like the south.
Chef Makoa
Pikopiko (Māori Curled Fern Shoots, Blanched and Sautéed)
Young curled fern shoots from Aotearoa, blanched safe and sautéed simply until glossy, green, and grassy. Māori kai whenua, gathered from the bush and brought to the whānau table.
Chef Klaus
Pillekuchen
Bergisches Land takes the small Reibekuchen and makes it supper: one pan-wide potato cake, smoky with ham, crisp at the rim, soft enough in the middle to cut in wedges.
Chef Juliana
Pinhão Cozido na Erva-Doce
You don't need courage for this, just water, salt, erva-doce, and patience. Cook the pinhão until the shell gives way and the inside turns tender, nutty, and worth the cracked fingers.
Chef Dimitra
Piperies Tiganites Makedonias (Πιπεριές Τηγανητές Μακεδονίας)
In Macedonia, piperies tiganites are whole green horn peppers fried until blistered, slumped, and glossy, then sharpened with vinegar and eaten with bread, feta, and patience.
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