10,000 main dish recipes

Chili-rubbed grilled beef marinated in cumin, lime, balsamic, and molasses for a smoky-sweet crust. Works on flank steak, top round, or pork tenderloin straight off the grill.

Roast up that chicken with this tasty recipe that uses chicken broth, garlic cloves and a bit of paprika.

Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.

Glamorgan sausages are traditional Welsh vegetarian sausages made from cheese, breadcrumbs, onion, and egg. Coated and fried until crisp and golden.

Ground beef, barbecue sauce, sliced potatoes, and melted cheddar pile onto pizza dough for a hearty cowboy pizza the whole family will demolish. Ready in about an hour.

Pork chops and sweet potatoes baked in a currant jelly glaze with orange juice, dry mustard, ginger, and lemon zest for a sweet-savory one-dish dinner.

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Make-ahead sausage breakfast casserole with buttered bread layers and cheese. Assemble the night before, bake in the morning for easy brunch.

This pizza topped meatloaf combines seasoned ground chuck with gooey mozzarella and tangy pizza sauce. Baked golden in just 40 minutes, it brings together two family favorites in one crowd-pleasing dish.

Mom's shepherd's pie: leftover lamb cubed and simmered with onion, red pepper, rosemary, and parsley under a mashed potato crust. The classic Sunday-roast reinvention.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Butter-browned veal loin chops simmered with quartered mushrooms, white wine, and chicken broth, then finished in a silky tarragon cream sauce. An elegant dinner for two in one hour.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.