10,000 main dish recipes

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Easy Swiss steak braised in Mexican-style stewed tomatoes and beef bouillon until fork-tender. A simple, old-fashioned comfort dinner served over mashed potatoes.

Grilled salmon fillets rubbed with turmeric and black pepper, then topped with a tangy-sweet tamarind sauce loaded with garlic, serrano chiles, and green onions. Bold Southeast Asian flavors in 30 minutes.

Try this succulent casserole that is perfect to make when having guests over for dinner.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Retro hot sandwich with cubed Spam, hard-boiled eggs, American cheese, pickles, olives, and mayo stuffed in buns and baked in foil: melted, steamy, and unexpectedly satisfying.

Katie Bradford's recipe from when we lived in Andy's house.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Brussels sprouts and egg noodles baked in a sour cream and cottage cheese sauce with caraway seeds and golden buttered breadcrumbs on top. A cozy casserole that converts sprout skeptics.

Traditional Turkish bulgur pilaf sauteed with butter, serrano chiles, and tomato, then steamed in stock and finished with fresh mint. An authentic kavurma-style side dish with gentle heat.

Easy baked pork chops in a wine and sour cream sauce.

If you're looking for a creamy, delicious pasta dish this recipe is perfect for your taste in food.

Sticky BBQ rum ribs baked in foil then glazed with a dark rum, brown sugar, soy, and chili sauce marinade. Bake or grill until caramelized for ribs with a boozy, sweet-smoky depth.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.