10,000 main dish recipes

A basic beef brisket recipe that has a scrumptious and succulent taste.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

Cashew chicken made better than takeout: cornstarch-crisped chicken in a glossy hoisin glaze with garlic, green onion, and crunchy cashews over jasmine rice. A 30-minute stir fry.

Today's pot roast braises rump roast with potatoes, carrots, stewed tomatoes, and onion soup mix in a sealed oven bag. Hands-off Sunday supper with no pot to scrub.

BBQ honey glazed chicken brushed with a five-ingredient honey-mustard-lemon glaze on the grill. Skin-on or skinless cuts, golden lacquered exterior, and bright citrus balancing the sticky sweet.

Chicken broccoli divan layers tender broccoli and cubed chicken under a creamy soup sauce, melted cheddar, and a buttery bread crumb topping. An easy retro casserole that comes together fast for a weeknight.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Asian-style crunchy meatballs mix ground beef with water chestnuts and soy sauce, then coat them in crushed chow mein noodles for a deep-fried crunchy shell. Retro party appetizer.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

Chicken crêpes featuring mushrooms and walnuts in a creamy sauce is a delightful and satisfying dish that combines the tender, juicy chicken with the earthy flavors of mushrooms and the rich, nutty taste of walnuts for a pleasing variety of textures.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

Jamaican jerk chicken fingers marinated in citrus, then crusted with allspice, thyme, clove, and red pepper. Grilled tender strips with serious island heat.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.