10,000 main dish recipes

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Ground beef, noodles, and hoop cheese stirred together with cream of mushroom and tomato soup, then baked under a buttery cracker crumb crust. This cheesy slop in a pot is gloriously messy, ridiculously good comfort food.

Shrimp and scallop kabobs marinated in soy, lemon, garlic, and crystallized ginger, then grilled with pineapple chunks and zucchini. Surf-and-sweet skewers for summer cookouts.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Five-ingredient bacon and Velveeta casserole with stewed tomatoes and elbow macaroni, baked until bubbly with melted cheese on top. Comfort food in an hour.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

Treat your chicken to Greek culture with this succulent dish made with garlic powder, oregano and seasoned salt.

Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.

Slow cooker shrimp and andouille sausage gumbo built on an oven-toasted dry roux, the holy trinity of onion, bell pepper, and celery, plus Creole seasoning. Six hours on low for real Louisiana depth, no roux-stirring required.

Crispy coconut-crusted chicken strips with a tropical mango rum dipping sauce spiked with scotch bonnet, lime, and fresh ginger. Island vibes on a weeknight plate in under 45 minutes.

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.