main course Recipes
223 delicious main course recipes from around the world
Kopytka
Kopytka, meaning 'little hooves', are traditional Polish potato dumplings. Similar to Italian gnocchi, they are simple, comforting, and incredibly versatile, perfect as a main dish or a side.
Kotlet Mielony (Polish Ground Meat Cutlet)
A classic Polish comfort food, Kotlet Mielony are savory, breaded ground meat patties, perfect for an everyday meal. This recipe uses a traditional blend of pork and beef for a rich flavor.
Krokiety (Polish Crêpe Croquettes)
Crispy, golden-fried crêpes filled with a savory mushroom and cabbage mixture, then coated in breadcrumbs. A beloved Polish comfort food, often served as a side to clear borscht.
Kroppkakor (Swedish Potato Dumplings)
Kroppkakor are traditional Swedish potato dumplings, with the Öland specialty featuring a savory filling of seasoned pork and onions. They are hearty, comforting, and best served with lingonberry jam and melted butter.
Kulebyaka (Russian Layered Pie)
A magnificent and festive Russian layered pie, traditionally filled with fish, rice, and eggs, encased in rich yeast dough. This impressive dish is a showstopper for any special occasion.
Lahanodolmades (Greek Stuffed Cabbage Rolls with Avgolemono)
Tender cabbage leaves are filled with a savory mixture of ground meat, rice, and fresh herbs, then gently simmered and finished with a rich, creamy avgolemono (egg-lemon) sauce. This is a classic Greek comfort food, perfect for a hearty meal.
Paidakia (Greek Grilled Lamb Chops)
Authentic Greek lamb chops (paidakia), marinated in a simple yet flavorful blend of olive oil, lemon juice, oregano, and garlic, then grilled to perfection. A quintessential taverna dish, best enjoyed with a squeeze of fresh lemon.
Papoutsakia (Greek Stuffed Eggplant)
Papoutsakia, meaning 'little shoes' in Greek, are a comforting and classic dish of tender eggplant halves filled with a savory spiced ground meat and tomato mixture, then topped with a creamy béchamel sauce and baked until golden. A true taste of Greek home cooking.
Pastitsio
A classic Greek baked pasta dish featuring layers of al dente tubular pasta, a rich, spiced ground meat sauce, and a creamy, decadent béchamel, all baked to golden perfection. Often referred to as 'Greek lasagna'.
Pierogi (Polish Dumplings)
Classic Polish dumplings with a tender dough, filled with a savory mixture of mashed potatoes and farmer's cheese, then pan-fried in butter until golden brown. This recipe focuses on the traditional 'Ruskie' filling.
Pimientos Rellenos (Spanish Stuffed Peppers)
A classic Basque specialty, these piquillo peppers are gently stuffed with a rich, flaked salt cod filling, then simmered in a vibrant tomato sauce. The sweetness of the piquillo peppers perfectly complements the savory cod.
Pimientos Rellenos de Carne
A hearty and classic Spanish home-cooking dish featuring tender red bell peppers generously stuffed with a savory mixture of ground beef, rice, and aromatics, all simmered in a rich tomato sauce.
Pisto Manchego
Pisto Manchego is a rustic Spanish vegetable stew, often referred to as La Mancha's answer to ratatouille. It features a medley of tender, slow-cooked vegetables, primarily tomatoes, bell peppers, and zucchini, simmered to a rich, flavorful consistency. It's traditionally served as a main course or a side dish, often crowned with a perfectly fried egg.
Pollo al Chilindron
A classic Aragonese dish featuring tender chicken braised in a rich sauce of tomatoes, sweet peppers, and savory Serrano ham. This hearty stew is full of flavor and comforting.
Prasorizo (Greek Leek Rice)
A simple, creamy, and comforting vegetarian Greek rice dish featuring tender leeks, fragrant dill, and bright lemon. Perfect as a light main or a side.
Rape a la Marinera (Monkfish in Seafood Sauce)
A classic Spanish coastal dish featuring firm monkfish fillets simmered in a rich seafood sauce with clams, shrimp, white wine, and aromatic vegetables. Monkfish, often called 'poor man's lobster' for its texture, absorbs the flavors beautifully.
Ratatouille
A classic Provençal summer vegetable stew featuring tender eggplant, zucchini, bell peppers, and tomatoes slow-cooked with aromatic herbs de Provence. This version emphasizes cooking each vegetable separately to preserve its unique texture and flavor before combining them into a harmonious dish.
Salade Niçoise
A classic French composed salad from the Côte d'Azur, featuring perfectly cooked tuna, tender vegetables, hard-boiled eggs, briny olives, and savory anchovies, all brought together with a light vinaigrette. It's a vibrant and satisfying summer meal.
Santola Recheada (Portuguese Stuffed Spider Crab)
A luxurious Portuguese delicacy, Santola Recheada features tender spider crab meat mixed with aromatic seasonings, stuffed back into its shell, and gratinated to a golden-brown perfection. Traditionally enjoyed during the Christmas season, this dish is a true celebration of fresh seafood.
Schnitzel Holstein
Crispy, golden-brown breaded veal cutlets, pan-fried to perfection and traditionally topped with a sunny-side-up egg, salty anchovy fillets, and briny capers. A rich and satisfying dish with Danish influences, perfect for a special meal.
Sofrito (Corfiot Beef with Garlic and White Wine)
A traditional Corfiot specialty, this Sofrito features thinly sliced beef simmered in a rich, aromatic sauce of white wine and abundant garlic, finished with fresh parsley. It's a testament to the island's Venetian culinary influences.
Soufflé au Fromage
A classic French cheese soufflé, renowned for its impossibly light and airy texture. This recipe is a true test of technique, resulting in a majestically rising cloud of cheesy delight.
Soutzoukakia (Smyrna Meatballs in Tomato Sauce)
Tender, cumin-spiced meatballs, traditionally elongated and originating from Smyrna, simmered in a rich, savory tomato sauce. A comforting and classic Greek dish.
Soutzoukakia Smyrneika (Smyrna Meatballs in Tomato Sauce)
Soutzoukakia Smyrneika are flavorful, cumin-spiced meatballs originating from Smyrna (modern-day Izmir) in Asia Minor, simmered in a rich tomato and red wine sauce. This dish carries a significant cultural heritage, often associated with Greek refugees from Asia Minor.