Main Dish recipe collection

Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.

Crispy deep-fried codfish balls made with flaked cod and mashed potatoes. Serve them as a New England appetizer with cocktail sauce or as a hearty main dish with lemon wedges.

Soy-sherry marinated broiled chicken served cold, perfect for picnics and summer gatherings. Feeds a crowd of 12 with crispy, savory skin and tender meat you can make ahead.

Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Authentic slow-simmered Indian curry with freshly toasted and ground whole spices, served over fragrant cardamom-turmeric basmati rice. Use any pre-cooked meat for a deeply spiced homemade curry.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Spice up your dinner with this delectable dish made with a succulent beef steak, potatoes and acorn squash.

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.

Having company over for dinner? Try this simple and scrumptious casserole recipe that will satisfy everyone's hunger.

Entertain company with this amazing casserole made with chicken, vegetables and a variety of cheeses.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.