High Protein recipes
Agnolotti del Plin
These delicate, hand-pinched pasta pockets from Piedmont are filled with a slow-braised mixture of roasted meats and vegetables. The result is a rich, savory bite with a tender, translucent egg pasta exterior that melts in the mouth when served with a simple brown butter and sage sauce.
Bacalhau à Brás (Portuguese Cod Hash)
This Lisbon classic combines desalted salt cod, crispy matchstick potatoes, and onions bound together with creamy scrambled eggs. Savory, salty, and comforting, it is finished with fresh parsley and black olives.
Bacalhau com Natas (Creamy Cod Bake)
A beloved Portuguese comfort dish featuring tender, flaked codfish layered with potatoes and onions, all bathed in a rich, savory béchamel sauce. The dish is crowned with a generous layer of whipped cream that browns into a golden, caramelized crust, creating a perfect balance of salty fish and sweet, creamy sauce.
Baccalà alla Vicentina
A creamy, velvety Venetian stew featuring salt-cured cod slow-braised with sweet onions, celery, and white wine until the fish melts into a rich, golden sauce. The texture is incredibly tender, with the fish flaking apart to embrace the mellow, savory flavors of the cooking liquid.
Baccalà Mantecato with Cornichons and Walnuts
A velvety emulsion of rehydrated salted cod, olive oil, and milk, whipped until light as a cloud. This Friuli-Venezia Giulia specialty balances the deep salinity of the fish with the sharp tang of fresh cornichons and the earthy crunch of toasted walnuts.
Cachudo do Sousa
A rustic Northern Portuguese breakfast featuring golden fried potatoes, savory pork sausages, and juicy chicken thighs braised in garlic and olive oil. This hearty dish delivers deep, smoky flavors perfect for fueling a long day.
Callos a la Madrileña
A rich, deeply savory stew from Madrid featuring tender beef tripe and oxtail slow-braised with spicy chorizo, smoky morcilla, and white beans. The dish is characterized by its thick, glossy sauce and the distinct layers of texture from the different meats.
Carbuccia (Apulian Split-Pea Stew)
A rustic, earthy stew from Apulia featuring creamy yellow split peas slow-cooked with savory pork scraps, caramelized onions, and a whisper of chili. This peasant dish offers deep, comforting flavors with a thick, spoonable texture that warms the soul on cold evenings.
Cataplana de Marisco (Portuguese Seafood Stew)
A vibrant, aromatic seafood stew from the Algarve, where clams, mussels, prawns, and white fish are steamed in their own juices with tomatoes, onions, and white wine. The sealed copper cataplana pan traps the steam, creating an intense, concentrated flavor profile that is both briny and bright.
Cataplana de Peixe (Portuguese Seafood Stew)
A fragrant Algarvian seafood stew where firm white fish and shellfish steam in a savory tomato, garlic, and saffron broth. The distinctive clam-shaped copper pot traps the aromas, creating a tender, one-pot meal bursting with ocean freshness.
Chorizo de Lugo Stew with White Beans and Greens
A rustic Galician stew featuring authentic Chorizo de Lugo, a smoked, fermented sausage known for its balanced heat and deep paprika flavor. The sausage is simmered with creamy white beans and wilted greens, creating a hearty, one-pot meal that captures the essence of Spanish countryside cooking.
Confit de Canard aux Choux
This classic French dish features duck legs slowly cured and roasted until the skin shatters with a crisp snap while the meat remains impossibly tender. It is served atop a bed of buttery, steamed cauliflower that absorbs the rich duck fat, creating a harmonious balance of textures and deep, savory flavors.
Cozido à Portuguesa
A celebratory one-pot stew featuring layered cured and fresh meats with root vegetables and legumes. The broth is rich and smoky, traditionally served as a soup before the solids are plated.
Espárragos a la Madrileña
Tender green asparagus stems are gently stewed in a rich, aromatic sauce of slow-cooked garlic, smoky chorizo, and abundant extra virgin olive oil. This classic Madrid-style dish balances the earthy sweetness of the vegetable with the spicy depth of cured pork, creating a comforting yet vibrant plate.
Fasolada (Greek White Bean Stew)
Greece's national dish, this rustic white bean stew is simmered with carrots, celery, and tomatoes in generous extra virgin olive oil. It is earthy, comforting, and deeply savory without needing meat. Served hot with crusty bread to soak up the rich broth.
Sanduíche da Fazenda (Portuguese Farm-Style Sandwich)
A rustic cafe staple featuring toasted white bread layered with cured ham, melting cheese, crisp greens, and a runny fried egg. This hearty combination offers a satisfying balance of textures and savory flavors perfect for a midday meal.
Jamón Ibérico de Bellota Tasting Plate
Experience the pinnacle of Spanish charcuterie with this acorn-fed cured ham served at room temperature. The fat melts on the tongue, offering a deep, nutty sweetness that defines the finest Iberian pork.
Kharcho: Spicy Georgian Lamb and Rice Stew
This iconic Georgian stew features tender lamb simmered in a rich, tangy broth with rice, walnuts, and an abundance of fresh cilantro. It balances deep savory flavors with a distinctive heat from dried red chilies and a bright acidity from tarragon and sour plums.
Lacão à Lagareiro
Thick-cut pork loin steaks are roasted until golden and tender, then bathed in a sizzling emulsion of olive oil, smashed garlic, and saffron. This rustic Portuguese classic delivers rich, savory flavors with a hint of floral warmth, making it a comforting centerpiece for a hearty lunch.
Grilled Lampredotto Sandwich with Cacio e Pepe Butter
This dish features tender, slow-braised beef fourth stomach (lampredotto) grilled over charcoal for a smoky char, then served in crusty bread with caramelized onions, a sharp mustard spread, and a rich cacio e pepe butter. The result is a complex interplay of textures and flavors: the gelatinous meat yielding to the crunch of the bread, balanced by the peppery cheese sauce and the bite of the onions.
Linguiça à Algarvia
Smoked pork sausage braised in a savory sauce of sweet peppers, onions, garlic, and white wine. This rustic Portuguese dish balances the heat of the linguiça with the bright acidity of the Algarve style sauce.
Ovos Meia Pointe (Portuguese Creamy Poached Eggs)
A delicate breakfast dish where yolks are gently folded into whipped egg whites and poached. This technique creates a cloud-like texture with a custard center, offering a rich yet airy bite.
Pasta e Fagioli: Tuscan White Bean & Guanciale Soup
A rustic Tuscan soup where creamy cannellini beans meet al dente ditalini in a savory broth enriched by rendered guanciale. The dish balances earthy legumes with a deep, meaty umami finish, offering a comforting bowl of warmth perfect for cold evenings.
Picotón (Grilled Beef Heart Skewers)
These rustic skewers feature tender beef heart marinated simply in olive oil and salt, then grilled over charcoal for a smoky char. The result is a savory, iron-rich dish with a meaty texture that honors traditional Spanish grilling techniques. Perfect for a hearty dinner shared with good wine.
Pinta de Pão (Portuguese Breakfast Toast)
Hearty open-faced toast featuring rustic bread, butter, cured ham, fresh tomato, and a folded omelet. Savory, rich, and satisfying, this dish captures the essence of a rural Portuguese morning.
Grilled Piri-Piri Chicken
This classic Portuguese dish features chicken marinated in a vibrant, fiery blend of bird's eye chilies, garlic, and lemon, then grilled to perfection. The result is succulent, smoky meat with a tender skin that balances intense heat with bright citrus notes.
Prego à Portuguesa
This dish features a tender beef steak smothered in a complex, sweet-and-savory sauce with mole-like depth, featuring prunes, raisins, and capers. It offers a sophisticated twist on the classic Portuguese steak, balancing rich meatiness with the depth of dried fruit.
Presunto de Porco Ibérico with Warm Potatoes
Thinly sliced, cured Iberian ham served over a bed of warm, herb-infused potatoes. The dish balances the rich, savory, and nutty notes of the premium ham with the earthy comfort of the potatoes, creating a classic Portuguese appetizer or side.
Pulpo a la Gallega (Galician Octopus)
This classic Galician dish features tender, hand-torn octopus served on a wooden platter, dressed simply with smoky paprika, coarse sea salt, and extra virgin olive oil. The result is a delicate, briny seafood experience where the quality of the octopus and the simplicity of the seasoning take center stage.
Salmón de la Sal (Salt-Cured Smoked Salmon)
This dish features thick salmon fillets cured in a coarse salt crust and gently smoked over beechwood ash, resulting in a firm, silky texture with a deep, savory smokiness. The salt draws out moisture to concentrate the fish's natural flavor while the ash imparts an earthy, aromatic finish that defines this traditional preparation.
Sarde in Saor (Venetian Sweet and Sour Sardines)
A classic Venetian antipasto featuring fresh sardines lightly fried and layered with caramelized onions, golden raisins, and toasted pine nuts in a sweet-and-sour white wine vinegar marinade. The flavors deepen overnight, resulting in a tender, complex dish that balances savory fish with bright acidity and subtle sweetness.
Soupe à l’Oignon Gratinée
Rich, caramelized onion soup simmered in savory beef stock, crowned with toasted baguette and melted Gruyère. Comforting, savory, and deeply flavorful with a golden, bubbly crust.
Tostones de Pata: Twice-Fried Pork Trotters with Piquillo Garlic Mayo
Tender, gelatin-rich pork trotters are slow-braised until falling off the bone, then breaded and twice-fried to achieve a shattering, golden crust. This dish is crowned with a vibrant, spicy aioli made from roasted Piquillo peppers and garlic, merging the rustic heartiness of a stew with the textural excitement of a tapas appetizer.