1,644 main dish recipes

Spiced cranberry relish caramelizes sugar, then cooks fresh cranberries with diced orange, lime, raisins, ginger, cinnamon, and vanilla bean for a complex holiday relish that improves with time.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Frittata Ranchera, a Tex-Mex style baked egg with sauteed onions, peppers, cubed ham, and ranch-style beans. A hearty skillet brunch or breakfast-for-dinner one-pan meal.

Venison kabobs marinate cubed deer meat in soy sauce, ginger, dry mustard, and garlic, then grill with onions, jalapeños, and bell pepper. Big-batch hunter's BBQ.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Old-school big-batch chili with whole beef roast, soup bone, cooked pinto beans, and a hit of Mexene chili powder and cumin. Slow-simmered for deep beefy stock and tender chunks.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Mushroom and spinach casserole sautees fresh mushrooms in butter, then bakes with creamed spinach, cream of chicken soup, and a buttery crouton crust. Crowd-pleasing party side or potluck bake.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Genuine Texas chili, the real-deal bowl of red: chuck roast and coarse ground beef simmered 3 hours with cumin, chili powder, tomatoes, and enchilada sauce. No beans, by Texas law.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.