10,000 main dish recipes

Honey-Mustard Chicken with Cauliflower and Carrot recipe

Layered artichoke quiche with Swiss cheese, tarragon, and nutmeg in a flaky pie crust. A savory brunch centerpiece that comes together in minutes.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Dump-and-go crockpot beef casserole with mushroom soup, onion soup mix, and red wine. Cook on low 8 to 12 hours without peeking. Serve over noodles or rice for effortless comfort.

Elegant baked salmon croquettes made with fresh salmon, dill, lemon zest, and cream, set in individual ramekins and finished with sour cream and caviar. A refined take on a Southern classic.

You could also try adding some onions, mushrooms and white wine.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

Chicken and yellow rice that's baked to perfection in a casserole.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

A whole roasted chicken stuffed with apple, onion, and celery for a Boston Market-style bird with juicy meat and golden, crispy skin. Simple enough for a Sunday dinner, impressive enough for company.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

Beef and Mushroom Stroganoff with Egg Noodles recipe

Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.