10,000 main dish recipes

Maple baked ham glazed with real maple syrup and basted every 20 minutes for a sticky, caramelized crust. Three-ingredient recipe with homemade maple pan gravy.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.

An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.

Plum sauce baked chicken glazed with plum jam, soy sauce, honey, orange juice, and garlic. A sweet-savory one-pan chicken dinner basted to a sticky, caramelized finish.

Three-ingredient egg casserole with sausage and cream corn cooked in a Dutch oven over campfire coals. A hearty camping breakfast that feeds a crowd with almost no prep.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Turkey meatloaf loaded with spinach, carrots, and horseradish, bound with herb stuffing and egg whites. A leaner, veggie-packed twist on classic meatloaf.

Quick three-pepper pizza on a pre-cooked crust with green, red, and yellow bell peppers, mozzarella, and Italian seasoning. Ready in 10 minutes flat from oven on.

Steak a la Stone broils thick-cut filet mignon, slices it thin, and tosses it in a buttery sauce of sauteed onions and pimientos. Served on toast points for an elegant retro dinner party main.

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Grilled lamb chops with a Dijon mustard and honey glaze spiked with garlic and ginger. A 5-ingredient recipe where the sweet, tangy glaze caramelizes into a sticky crust on the grill.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.