10,000 main dish recipes

Beef filet stroganoff with tenderloin cubes, mushrooms, dill pickle, paprika, and red wine in a sour cream sauce. The Russian-German classic served over spaetzle for a 30-minute weeknight meal.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

White Castle sliders layered with broccoli and smothered in melted Velveeta, topped with buttery crushed Ritz crackers. A wildly indulgent, no-apologies casserole.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Crustless chicken pie: layers of cooked chicken, celery, parsley, and bread crumbs bound by an egg-and-broth custard, water-bath baked. A vintage savory pudding that uses up leftover roast chicken.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.

Yummy tuna mounds with curry mushroom sauce shapes tuna into breadcrumb-bound baked patties surrounded by a curried cream-of-mushroom gravy. Mid-century pantry comfort with a warm spice lift.

Spam carbonara with vermicelli, Parmesan, egg, and fennel seed in a broth-based sauce. A fun, pantry-friendly twist on classic Italian pasta carbonara.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Macaroni cheese puffs with whipped egg whites folded into a cheesy macaroni base for a light, soufflé-style bake. A retro casserole with pimiento and American cheese that puffs up golden.