10,000 main dish recipes

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Juicy marinated flank steak perfect for the barbecue. Great recipe for this economical cut of beef.

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.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

Lattice top turkey casserole with leftover turkey, mixed vegetables, and cheddar in cream of mushroom soup, topped with a golden Bisquick lattice. Classic post-holiday leftover dinner.

Pesce spada in salmoriglio: Sicilian grilled swordfish bathed in a bright olive oil, lemon, oregano, and garlic sauce. Five-ingredient authentic, table-ready fast, straight from the Mediterranean.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Browned chicken pieces simmered in white wine with sliced mushrooms and fresh tarragon. A rustic one-pan French dinner that fills your kitchen with the most intoxicating aroma.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Use almost the same pizza ingredients to make this delicious yet juicy casserole.

Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.