10,000 main dish recipes

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Soy and honey marinated flank steak with ginger and garlic, grilled or broiled in under 10 minutes. Slice thin against the grain for maximum tenderness.

Fruit tortilla pizza with a blended ricotta-cottage cheese spread, mixed berries, brown sugar, and cinnamon on crispy flour tortillas. A light, low-fat dessert ready in 20 minutes.

Low-carb zucchini pizza bites broiled with pizza sauce, black olives, green onions, and melted mozzarella. Ready in 20 minutes with no dough needed.

Five-alarm slow cooker beef chili with cubed chuck, jalapenos, beer, and a bold hit of chili powder and cumin. No beans, no tomatoes, all heat. Texas-style.

Maple baked ham glazed with real maple syrup and basted every 20 minutes for a sticky, caramelized crust. Three-ingredient recipe with homemade maple pan gravy.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Pan-fried shad fillets double-coated in brown mustard and seasoned breadcrumbs. Crispy, tangy, and ready in 30 minutes with a squeeze of lemon.

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.