Main Dish recipe collection

Make-ahead pizzaburgers stuffed with seasoned ground beef, tomato sauce, mozzarella, and chopped green olives on hamburger buns. Wrap, refrigerate, and reheat anytime.

Alaskan zucchini casserole with pork sausage, bulgur wheat, canned tomatoes, and melted cheddar on top. A hearty, whole-grain one-dish meal that uses up garden zucchini.

Plain basic chili, a Texas-style chili con carne made with cubed beef, not ground, simmered low in chili powder, beef broth, and crushed tomatoes until fork-tender. No beans, no filler, just rich, beefy chili.

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Plum sauce baked chicken glazed with plum jam, soy sauce, honey, orange juice, and garlic. A sweet-savory one-pan chicken dinner basted to a sticky, caramelized finish.

Plum-teri turkey breast glazed with a sweet-savoury mix of teriyaki, plum jam, sherry, and garlic. Roasted hot-then-low for tender meat and a lacquered, fruit-forward crust.

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.

Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.

Poached halibut rolls in a creamy tomato tarragon sauce made entirely in the microwave. Fillets are rolled, poached in broth with Dijon mustard, then finished with cream and paprika.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Polenta pie sets a rosemary corn polenta crust in a springform pan, then layers grilled squash, eggplant, and roasted peppers inside. A vegetarian Italian showpiece, served chilled.

Slow cooker Polish kielbasa with sauerkraut, tart apples, brown sugar, and apple juice. Smoky, sweet-tangy, and completely hands-off after layering.