10,000 main dish recipes

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Puerto Rican-style larded pot roast studded with garlic-rubbed ham strips, browned and braised in tomato puree with onion and red pepper. Bold, old-school Latin comfort food.

Flank steak stuffed with smokey Chipotle peppers and Fontina cheese.

The hottest curry in the world by Boy Suhash, Luxembourg.

Excellent recipe. The turkey comes out juicy and moist.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

A healthier take on a traditional Chinese recipe, with no MSG or food colouring, which are often added to commercially made versions.

Whole squid bodies stuffed with a savory filling of chopped clams or scallops, sun-dried tomatoes, white wine, shallots, and herbs, then baked until tender. An impressive Italian-style seafood main course.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.