61 main course recipes

Simply delicious salad that can be served with any main course.

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Oven-baked Chinese spareribs glazed with a sweet and tangy sauce of soy sauce, brown sugar, tomato puree, vinegar, and chili sauce. Great as an appetizer or main course.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.