10,000 main dish recipes

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

Oven fried pork chops coated in herb-seasoned stuffing mix for shortcut breading with built-in seasoning. Egg washed and baked on a buttered sheet pan for a crisp crust without the splatter of skillet frying.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Tandoori chicken marinates skin-off chicken legs and thighs in a yogurt, garlic and spice blend, then bakes hot and finishes under the broiler for that classic charred-edge tandoor look. Home oven version of the Indian classic.

Italian baked chicken: cut-up whole chicken coated in Italian breadcrumbs and cheese, dotted with butter, and oven-baked crispy. Simple Sunday supper with big flavor.

L'Hootz F'Tadjeen is a North African fish tagine with saffron, potatoes, carrots, and tomatoes layered and simmered in olive oil. A one-pot Sephardic-style fish stew finished with lemon juice and pimento.

Fried apples and onions with bacon: Pennsylvania Dutch skillet side of sweet onions, tart apple rings, and brown sugar cooked in bacon fat. Classic breakfast or pork-chop companion from the Amish country.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Butter-browned veal loin chops simmered with quartered mushrooms, white wine, and chicken broth, then finished in a silky tarragon cream sauce. An elegant dinner for two in one hour.

Vegetarian bulgur chili with kidney beans, mushrooms, and tomatoes. Bulgur wheat absorbs the spiced broth and adds a meaty chew without any meat. Ready in 50 minutes.