10,000 main dish recipes

Crustless chicken pie: layers of cooked chicken, celery, parsley, and bread crumbs bound by an egg-and-broth custard, water-bath baked. A vintage savory pudding that uses up leftover roast chicken.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Green chile rice casserole layered with sour cream rice, canned green chiles, and Monterey Jack cheese. A creamy, mildly spiced Southwestern side dish that bakes in about 30 minutes.

Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

Rise and shine breakfast casserole with bread cubes, cheddar cheese, eggs, and milk assembled the night before and baked in the morning. A make-ahead strata with just 10 minutes of prep.

Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.

No sauce pizza topping with fresh Roma tomatoes, crumbled feta, mozzarella, and herbs on olive oil-brushed dough. Simple, fresh, and no cooking required.

Oven-baked chicken smothered in a homemade cola barbecue sauce with ketchup, Worcestershire, and dry mustard. Baked then broiled for sticky, crispy, caramelized skin.

Beef filet stroganoff with tenderloin cubes, mushrooms, dill pickle, paprika, and red wine in a sour cream sauce. The Russian-German classic served over spaetzle for a 30-minute weeknight meal.

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.