Main Dish recipe collection

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Green garlic chili: a Southwestern-style stew built on whole cloves of mellowed garlic, fresh green chiles, and tangy green tomatoes simmered with tender beef. No beans, no tomato sauce, just deep savory heat.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Grilled napalm shrimp skewers marinated in a blended habanero-cayenne butter sauce with cumin, brown sugar, and Worcestershire. Seriously spicy grilled shrimp for heat seekers.

Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Butterflied pork chops grilled over charcoal and brushed with a tangy homemade barbecue sauce spiked with malt vinegar, soy, and liquid smoke.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.

Grilled Chicken Breasts in Raspberry Vinegar Marinade recipe

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe