10,000 main dish recipes

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Baked spicy chicken wings marinated in soy sauce, honey, and dry mustard. Crispy oven-baked drumettes with a sweet heat glaze that sticks to every bite.

Microwave sausage and cabbage casserole with tomatoes, onion, and oregano thickened with a flour slurry. A hearty one-dish dinner ready in about 20 minutes.

Silky baked shrimp custard with baby shrimp, fresh ginger, dry sherry, and fish sauce, topped with toasted sesame seeds. An elegant Asian-inspired appetizer or light main that's smooth, savory, and surprisingly simple to make.

Meatloaf baked inside a hollowed sourdough loaf, with red wine, mushrooms, and shredded cheddar. The bread acts as both pan and crust for a self-contained one-loaf dinner.

Pasta with Roasted Eggplant and Tomato Sauce recipe

Thai green curry chicken simmers tender chicken in coconut milk and aromatic green curry paste, balanced with fish sauce, ginger, and a touch of sugar. A fragrant, weeknight-friendly curry over rice.

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

Slow cooker beef stew with tender chuck, zucchini, potatoes, celery, and green pepper simmered all day in a marjoram-scented broth. Finished with a quick skillet gravy spooned over everything.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

Thai pad Thai-style fried rice noodles with shrimp three ways (fresh, dried, and paste), scrambled egg, and a sweet-sour-salty sauce of fish sauce, vinegar, and brown sugar. Topped with crushed peanuts and lime.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.

Classic stuffed bell peppers filled with ground round, rice, stewed tomatoes, and sharp cheddar. The retro American comfort dinner that fed a generation of weeknight families.