10,000 main dish recipes

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce recipe

Sauteed salmon steaks with mustard, butter, and apple cider. A simple 4-ingredient pan-seared fish dinner ready in 25 minutes. Works with any large fish steak.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Crab puff casserole with crabmeat, American cheese, and cubed bread baked in an egg custard with dry mustard. A savory brunch or dinner strata-style dish.

Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.

Simple taco filling made with lean ground beef and homemade taco seasoning. Skip the store-bought packets and control the spices yourself. Makes enough saucy meat for 8 to 10 tacos.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.

Italian stromboli with ham, salami, provolone, pepperoni, and mushrooms wrapped in a braided bread loaf. Made easy with frozen bread dough, baked golden, and sliced like a pizza loaf.

Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.