10,000 main dish recipes

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Teriyaki marinated porterhouse steak with fresh ginger, garlic, orange zest, low-sodium soy sauce, and burgundy wine. A 24-hour marinade that infuses thick-cut steaks with bold Asian-inspired flavor.

Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.

Hamburger pie with a crescent roll crust, seasoned ground beef in tomato sauce, and layers of melted cheddar and mozzarella cheese. Kid-friendly and ready in 40 minutes.

Healthy! Millet doesn't have the same gluten content as cous cous but has same appearance and texture.

Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.

Baked macaroni and cheese with two kinds of cheddar layered in three stages for deep cheese flavor in every bite. Old-fashioned American comfort casserole serves 8 in 40 minutes.

Lnchee Kabin(Malaysian Spiced Fried Chicken) recipe

Pork Diane skillet supper with tenderloin, red potatoes, mushrooms, and a Worcestershire pan gravy. A complete one-pan dinner ready in about an hour.

Crab or tuna cakes bind crumbled crackers, red pepper, parsley, and herbs into golden oven-baked seafood patties. A lighter, no-fry baked-not-fried version of the classic.

Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.

Open-faced ham and cheese sandwiches on rye bread with mustard butter, sliced tomato, and melted cheese topped with creamy coleslaw. Ready in 10 minutes using the microwave.