10,000 main dish recipes

Whole roasted chicken on a vertical roaster with garlic cloves, red potatoes, and rosemary in a blazing hot oven. A one-pan dinner where the drippings flavor the potatoes.

Vegetarian lentil-walnut burgers with mushrooms, wheat germ, and dry sherry. Hearty, earthy veggie patties that hold together on a bun and freeze beautifully for meal prep.

Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.

Slow cooker pork shoulder steaks browned and layered over onions, peppers, and tomatoes in a cumin-spiked barbecue and red wine sauce. Set it for 6 to 8 hours and come home to fork-tender, saucy pork.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Bread machine pizza dough with a cornmeal-rich crumb and a one-two oil blend. Hands-off prep: dump, press start, and the machine handles the rest.

A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Mini pizza pies built on flattened biscuit dough rounds, topped with pizza sauce, pepperoni, browned ground beef, mozzarella, and parmesan. No-yeast personal pizzas ready in 15 minutes.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Indonesian nasi goreng with pork, chicken, shrimp, fresh chilies, soy sauce, and a sliced thin omelette on top. The classic Indonesian fried rice served with shrimp crackers for crunch.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Spicy brown rice simmered with whole cardamom, cinnamon stick, turmeric, bay leaf, and black peppercorns. A fragrant, golden side dish with six simple ingredients.