10,000 main dish recipes

Grilled eggplant with hoisin sauce, balsamic vinegar, sesame oil, ginger, and tamari. Salted rounds grilled until smoky and tender, then drizzled with a sweet-savory Asian glaze.

Flaky salmon surprise with canned salmon and cucumber in a creamy tarragon sauce layered inside golden puff pastry rounds. An elegant British-style seafood main course.

Frogmore stew is the classic Lowcountry boil: red potatoes, smoked sausage, corn, and shrimp simmered in one Old Bay-spiced pot. Staggered timing means everything finishes just right for a dump-and-feast spread.

Bacon and eggs crescent sandwich bake with crescent roll dough, cheddar, crumbled bacon and an egg-milk custard. Brunch casserole baked in 30 minutes.

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

Carnitas made by simmering pork shoulder in chicken broth with chipotle, coriander, and cumin, then crisping under high heat until the edges shatter. Mexican shredded pork for tacos, burritos, and bowls.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.

Soft, custardy matzo omelet soaked in hot water and pan-fried until golden. Classic Passover breakfast that's fluffy inside with crispy edges, perfect with jelly or sour cream.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Excellent recipe. The turkey comes out juicy and moist.

Crispy fried crab balls from Louisiana's Bayou Lacombe, made with just crab meat, eggs, and Italian bread crumbs. Golden, crunchy, and loaded with sweet crab flavor. Ready in 20 minutes flat.

Try this new type of delicious cabbage rolls that are made with cornbread stuffing mix and sausages.

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.