Chef Isabel
Cachopo Asturiano
Cachopo is Asturian comfort food with no mystery: two thin veal fillets, jamon, melting cheese, a firm seal, and enough oil to fry it golden without leaking.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Ally
Cacio e Pepe
Three ingredients, infinite satisfaction. Real Pecorino Romano, freshly cracked black pepper, and good pasta transformed through nothing but technique and respect for what you have.
Chef Graziella
Cacio e Pepe
Three ingredients expose every flaw and reward every success. The silky emulsion of pecorino and pasta water, studded with cracked black pepper, is Rome's gift to cooks who understand that simple does not mean easy.
Chef Remy
Cajun Chicken Pasta
Tender blackened chicken with that signature char resting on ribbons of fettuccine dressed in a creamy, spice-kissed sauce with sweet bell peppers and onions, the kind of dish that makes you want to lick the plate clean.
Chef Remy
Cajun Fried Turkey
A whole bird injected with fiery Cajun butter, lowered into crackling peanut oil until the skin turns deep mahogany and shatters at the touch, the meat impossibly juicy and seasoned clear through to the bone.
Chef Remy
Cajun Meatloaf
A Louisiana take on the American classic, packed with the holy trinity, bold Cajun spices, and a sticky-sweet Creole tomato glaze that caramelizes into something unforgettable. This is Sunday supper with a bayou soul.
Chef Remy
Cajun Rice Dressing
Louisiana's beloved rice dressing, loaded with seasoned ground meat, tender giblets, and the holy trinity, baked until the top gets golden and slightly crispy while the inside stays moist and impossibly flavorful.
Chef Remy
Cajun Roast Chicken with Dirty Rice Stuffing
A whole bird slathered in homemade Cajun seasoning, roasted until the skin shatters and the meat stays juicy, stuffed with rice cooked dirty with chicken livers and the holy trinity. This is Sunday dinner the Louisiana way.
Chef Remy
Cajun Shrimp Pasta
Plump Gulf shrimp kissed with homemade Cajun seasoning, swimming in a silky tomato cream sauce with the holy trinity, spooned over al dente penne, the kind of dish that makes Tuesday feel like a celebration.
Chef Remy
Cajun Smothered Roast Beef
A massive chuck roast surrendered to a mountain of caramelized onions and slow, patient heat until it falls apart at the touch of a fork, swimming in a debris gravy so rich you'll want to drink it straight from the pot.
Chef Lupita
Calabacitas Tiernas con Quesillo y Epazote
Oaxaca's everyday squash stew, calabacita and sweet corn cooked down with tomato and epazote, finished with quesillo melted into the pot in long stringy ribbons. The weeknight dinner of the Valles Centrales.
Chef Lupita
Calamares Rellenos de Camarón en su Tinta
Campeche's stuffed squid braised in its own ink, with a picadillo of shrimp, crab, capers, olives, and the warm spice of the peninsular recado. The Gulf coast on a plate.
Chef Graziella
Calamari Ripieni in Umido
Squid stuffed with their own tentacles and braised in tomato until the flesh turns silky and yielding. This is the home cooking of the Ligurian coast, where nothing goes to waste and patience is rewarded.
Chef Margarida
Caldeirada de Peixe
The fisherman's stew that every Portuguese coastal town claims as their own, layered with whatever the boats brought in, the broth so good you'll fight over the last piece of bread to soak it up.
Chef Isabel
Caldereta de Cordero Extremeña
Caldereta de Cordero Extremeña is shepherds' lamb stew, built from browned lamb, slow sofrito, wine, and the lamb's own liver pounded into the sauce at the end.
Chef Lupita
Callo de Hacha al Mojo de Ajo
Sonora's pen shell scallops from the Gulf of California, seared hard in a hot pan and bathed in butter, garlic, and lime. The marisco that put the Noroeste on the map.
Chef Isabel
Callos a la Madrileña
Callos a la Madrileña is Madrid's spoon dish for cold days: beef tripe, snout, and foot cooked slow until the sauce turns brick-red, glossy, and almost sticky.
Chef Lupita
Camarones a la Diabla Nayaritas
Nayarit's Pacific shrimp, seared quickly and coated in a red sauce of chile de arbol, chipotle, tomato, and garlic, the kind of heat that belongs beside white rice and warm corn tortillas.
Chef Lupita
Camarones al Chileajo de la Costa Oaxaqueña
Oaxaca's Pacific coast cooks shrimp in a thick paste of toasted guajillo, a whole head of charred garlic, and a quiet hit of cumin. Served straight from the cazuela with white rice and warm tortillas.
Chef Lupita
Camarones al Chiltepín Sonorenses
Sonora's desert-fired shrimp from the Sea of Cortez, butter-sauteed with crushed chiltepin and a bare minimum of garlic. Heat for cooks who respect what the smallest chile in Mexico can do.
Chef Lupita
Camarones al Mojo de Ajo Sinaloenses
Sinaloa's everyday shrimp plate: head-on camarones seared hard in butter and a small mountain of sliced golden garlic, finished with lime, salsa inglesa, and a single chile de arbol for backbone.
Chef Makoa
Canard Laqué Tahitien (Tahitian Lacquered Duck with Coconut Milk)
Glossy Chinese-Tahitian roast duck from Papeʻete, lacquered with soy, honey, and five-spice, carved for the lazy Susan, then dipped into thick fresh coconut milk beside rice, ʻuru, and a crowded table.
Chef Graziella
Cannelloni Ricotta e Spinaci
Hand-rolled pasta sheets wrapped around a filling of ricotta and spinach, covered in besciamella and baked until golden. This is the Sunday cooking of Emilia-Romagna, made without shortcuts.
Chef Isabel
Cap i Pota Català
Cap i Pota is Catalan market-day cocina de cuchara: veal head, trotter, and tripe slowly warmed through a dark sofregit, then held low until their own gelatin gives the sauce its body.
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