Main Dish recipe collection

Coconut-crusted baked fish with ginger, red pepper flakes, citrus butter, and a creamy curry-chutney sauce. A crispy, spiced fish dinner with tropical flavors baked at high heat.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Pesto chicken pizza swaps red sauce for a thick swipe of basil pesto, then loads on grilled marinated chicken, sundried tomatoes, mushrooms, and bubbling mozzarella. Pizza-night upgrade in 40 minutes.

Pesto ravioli with chicken tenders, zucchini, and red bell pepper cooked in one skillet with chicken broth. A 30-minute weeknight pasta dinner tossed in basil pesto.

Pesto-crusted salmon and sea scallops bake together over a bed of garlic butter sauce. A 5-ingredient seafood dinner with herby green pesto, golden breadcrumbs, and silky scallop sweetness.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

Sweet curry pork tenderloin baked with bananas or peaches in a Madras curry, sour cream, and soy sauce. A unique fusion of fruity sweetness and warm curry spice over tender pork, served with rice.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.

Pheasant casserole with brown rice, cream of mushroom soup, pheasant broth, and soy sauce. A simple hunter's casserole that bakes low and slow for tender, savory results.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.