2,217 main dish recipes

Cool cucumber sandwich on toast with crispy bacon, tomato, and Italian dressing. A quick no-cook lunch ready in 5 minutes with just 5 ingredients.

Pepper steak for two with thin-sliced round steak, green bell peppers, and tomato simmered in a soy-ginger sauce thickened with cornstarch. Served over hot rice for a complete weeknight dinner.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Tofu lasagna with mashed tofu standing in for ricotta, layered with mushrooms, mozzarella, Parmesan, and your favorite sauce. A lighter, protein-rich vegetarian lasagna.

Shrimp and rice casserole with tomato juice, mayonnaise, green pepper, and grated onion. Mix everything together and bake for 45 minutes. Simple, creamy, and satisfying.

Layered potato, onion, and cheddar pie baked in Marmite-infused milk until golden and tender. A hearty British vegetarian main with deep savory flavor.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Puffed pizza casserole with a seasoned ground beef and tomato sauce base topped with mozzarella and a golden egg batter crust. All the pizza flavor in a 9x13 pan.

Individual ham loaves made from ground pork and ground ham, baked in a sweet brown sugar-mustard-vinegar glaze and basted every 15 minutes. A Midwestern classic that's part meatloaf, part glazed ham.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Homemade Italian sausages with fennel, coriander, caraway seeds, and red pepper flakes stuffed into natural hog casings. Medium-hot heat with a real butcher shop flavor.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.