Chef Juliana
Pirão Capixaba de Caldo de Peixe
You thought the good part was already gone. Wrong. Save the moqueca broth, whisk in farinha slowly, and you've got the spoonful that makes the plate make sense.
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 Juliana
Pirão de Açaí
You don't need a special hand for this. You need thick unsweetened açaí, the right farinha, and the patience to add it slowly until the spoon drags.
Chef Juliana
Pirão de Peixe com Tucupi e Jambu
You think pirão is the part you can't get right. Wrong. Good broth, real farinha, steady stirring, and a gente turns fish dinner into comida de verdade.
Chef Juliana
Pirão de Tucupi
You don't need mystery here. You need real bottled tucupi, good farinha, and the patience to sprinkle slowly. Anota aí: the point is glossy, spoonable, and unmistakably Pará.
Chef Joost
Pisang Goreng (Indo-Dutch Fried Bananas)
Pisang means banana, goreng means fried, and on the Indo-Dutch table this small golden side dish does the clever work of sweetness among sambal, rice, and ketjap.
Chef Graziella
Piselli alla Romana
Rome's spring celebration in a bowl: tender peas braised with prosciutto and butter until they become something far greater than their humble ingredients suggest.
Chef Lupita
Plátano Macho Asado al Comal
Veracruz's coastal plantain, roasted whole on the comal until the peel blackens and the flesh turns soft, caramel-dark, and ready for frijoles negros or fish.
Chef Lupita
Plátano Macho Frito Colimense
Colima's ripe plátano macho, fried in shallow oil until the edges caramelize, then finished with Mexican crema and cotija for the sweet-salty side that belongs beside beans, rice, and fish.
Chef Lupita
Plátano Macho Frito Maduro
Guerrero's Costa Chica side of ripe plátano macho, cut thick and fried in manteca de cerdo until the edges caramelize and the centers turn soft, sweet, and almost custardy.
Chef Lupita
Plátano Macho Hervido Costeño
Guerrero's Costa Chica side of ripe plátano macho, boiled gently with salt until tender and sweet, then served beside beef caldo, barbacoa, or black beans.
Chef Lupita
Plátano Machuco de Tuxtepec
Oaxaca's Papaloapan plantain mash from Tuxtepec, green plátano macho pounded hot with manteca de cerdo and salt, built to sit beside black beans before the meat reaches the table.
Chef Lupita
Plátano Tatemado Jarocho
Veracruz's Sotavento plantain, tatemado whole on a blackened comal until the peel chars and the flesh turns syrupy, then served with crema de rancho, sal de grano, and sharp achiote garlic mojo.
Chef Lupita
Plátanos al Horno con Naranja Agria
Yucatecan ripe plantains baked whole in their blackened skins, split open and glazed with naranja agria, manteca, and piloncillo. The sweet, sour answer to a plate of cochinita pibil.
Chef Lupita
Plátanos Fritos al Estilo Oaxaqueño
Oaxaca's daily plate of ripe plantains fried thick in lard until the edges go mahogany and the centers turn jammy. Served with black beans, queso fresco, and a thread of Oaxacan crema.
Chef Lupita
Plátanos Fritos con Crema Veracruzanos
Veracruz's Gulf-side plantains, fried until the edges turn dark gold, then covered with thick crema and queso fresco for the sweet-savory bite that belongs beside rice, beans, or fish.
Chef Lupita
Plátanos Machos Fritos Tabasqueños
Tabasco's ripe plantain side, sliced thick and fried in manteca de cerdo until the edges caramelize dark, made to sit beside frijol negro, rice, and any salty guisado from the lowlands.
Chef Lupita
Plátanos Machos Fritos Yucatecos
Yucatán's sweet counterpoint: ripe black plátano macho sliced on the bias and pan-fried in pork lard until the edges caramelize into mahogany and the centers turn custardy. The plate is not complete without it.
Chef Lupita
Plátanos Rellenos de Frijol Guerrerenses
Guerrero's Costa Grande turns ripe plátano macho and refried beans into a sweet-savory fried side, crisp at the edges, soft inside, and built from mercado economy.
Chef Lupita
Platanos Rellenos de Picadillo Veracruzanos
Veracruz's Sotavento kitchen puts sweet platano macho around picadillo with olives, capers, raisins, tomato, and chile ancho, then fries it until the outside turns dark and crisp at the edges.
Chef Lupita
Plátanos Rellenos de Queso Veracruzanos
Veracruz's Gulf-side plantain croquettes, boiled ripe plátano macho mashed while warm, stuffed with queso de hebra, and fried in manteca until the outside turns gold.
Chef Makoa
Poi ʻAwaʻawa (Hawaiian Sour Poi)
Fresh Hawaiian poi left to turn ʻawaʻawa, sour, over a few days, tangy and clean from its own kalo life, ready beside fish, kālua puaʻa, laulau, or tomorrow's plate lunch.
Chef Makoa
Poi (Hawaiian Pounded Taro)
Steamed Hawaiian kalo pounded warm with water until it turns from stubborn pieces into smooth, living poi, fresh and sweet today, tangy tomorrow, always eaten like kin.
Chef Makoa
Poi ʻUala (Hawaiian Sweet Potato Poi)
Hawaiʻi's sweet potato poi, pounded from ʻuala instead of kalo, smooth and faintly sweet, a canoe-crop starch for the table when the loʻi isn't the only teacher.
Chef Juliana
Polenta Brustolada
You don't need a special hand for polenta. Cook it thick, let it set, slice it, and give it time on the grill until the crust does the talking.
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