Simple and delicious recipes for main dishes with photos

This section presents simple and delicious step-by-step recipes for main dishes with photos, which any beginner cook can prepare.

Meat Dishes

Simple recipes for meat dishes with step-by-step instructions.

View

Dishes from Grains and Beans

Step-by-step photo recipes for dishes from grains and mushrooms.

View

Dishes from Offal

Recipes for delicious dishes from offal to suit all tastes.

View

Vegetable Dishes

Original simple and delicious dishes made from vegetables.

View

Fish and Seafood Dishes

Healthy and delicious step-by-step recipes for fish and seafood.

View

Dishes with Eggs, Cheese, Milk

Recipes with eggs, cheese, and milk for every day and taste.

View

Mushroom Dishes

Simple step-by-step recipes for mushroom dishes.

View

Dumplings

Recipes for dumplings with various fillings at home.

View

Main dishes are also referred to as main or primary dishes. Their main ingredients typically include fish or meat, while vegetarian cuisine often features legumes and mushrooms. They are accompanied by various side dishes and sauces. Many dishes made from grains, vegetables, and dairy products can also be classified as main dishes.

The recipes for main dishes are so diverse that it's impossible to give a definitive answer about what can be made from a particular product. Many of them can be augmented and combined to taste, and even a single dish can take on a different flavor with various sauces.

The entire lunch menu is composed based on the main dish. It is to this dish that side dishes, soups, beverages, and desserts are matched.

On our website recepty.mobi, you can find simple step-by-step recipes for main dishes for every day with photos. Preparing them doesn't always require a lot of time and effort. Each recipe includes the required time, guiding you to successfully prepare a delicious lunch for serving.

Pork stew with vegetables, celery, and ginger

Write a comment

Hearty vegetable stew with pork for every day: tender pork, rich vegetables, a light freshness of ginger, and a herbal note of celery. This is a step-by-step recipe with photos: I show how to cook stew in a pan without excess fat and with a clear technology.

Details: Author: Artyom; 11 August 2025; Last Updated: 07 May 2026

Write a comment

Pasta with shrimp in cream sauce is an elegant and surprisingly simple dish of Italian cuisine — the ideal choice for a romantic dinner, unexpected guests or simply when you want something light and refined. Despite its restaurant-worthy appearance, it comes together in just 20 minutes and requires neither special skills nor rare ingredients — just good pasta, fresh or frozen shrimp, cream, garlic and parmesan. The combination of tender seafood and a thick fragrant sauce with a gentle garlic accent delivers genuine gastronomic pleasure. In a pan with olive oil and butter sauté crushed garlic, add peeled shrimp and stir-fry over high heat for 2-3 minutes. Pour in cream, warm through, add salt, black pepper, lemon zest and grated parmesan. Cook pasta al dente, toss with the sauce and serve immediately with herbs. Proportions for 2 servings inside.

Details: Author: Artyom; 28 April 2025; Last Updated: 07 May 2026

Write a comment

Oven-baked beef ribs are a showstopping dinner that practically cooks itself — the secret to fall-off-the-bone tenderness is slow, low-heat roasting wrapped in foil so the meat steams in its own juices. Marinate the ribs for 2-4 hours in a mix of soy sauce, honey, garlic, mustard and spices, which deeply flavors the meat and gives it that glossy lacquer finish. Bake wrapped in foil at 160°C (320°F) for about 2-2.5 hours, then unwrap and crank the heat to 220°C (425°F) for a final 15-20 minutes to develop a beautifully caramelized crust. I'll share proven marinade proportions and the side dishes that pair best with rich, saucy beef ribs.

Details: Author: Artyom; 27 July 2024; Last Updated: 07 May 2026

Tartiflette - a French dish that everyone will enjoy

Write a comment

Tartiflette is a magnificent dish from France that has won the hearts of gourmets around the world. At first glance, it may seem like an ordinary potato-meat casserole, but this is a deceptive impression. In fact, tartiflette is a true masterpiece that combines simplicity and sophistication of taste.

Details: Author: Artyom; 11 July 2024; Last Updated: 07 May 2026

Write a comment

Kumyk khinkal is the traditional dish of the Kumyk people of Dagestan — a regional variation on Avar khinkal with its own distinctive style. What sets it apart from other versions of khinkal is the shape of the dough: thin unleavened squares or diamonds about 4 cm across, boiled in meat broth and served alongside the boiled meat and three essential accompaniments — a garlic sauce, a bowl of clear meat broth and the meat itself on a separate plate. It's a hearty, ceremonial dish for family Sunday dinners. The dough is simple: flour, water, salt and sometimes an egg, rolled paper-thin. Authentic proportions for 4 servings and serving tradition inside.

Details: Author: Artyom; 27 June 2024; Last Updated: 07 May 2026

Write a comment

Tagliolini with shrimp is an elegant and surprisingly simple Italian dish in which thin egg pasta is served with tender shrimp in a light garlic-and-cream sauce with white wine and fresh herbs. Tagliolini is a long, thin pasta made from durum flour and egg yolks, very similar to tagliatelle but thinner. The dish turns out restaurant-level, yet comes together in just 15-20 minutes and works equally well for a romantic dinner or for entertaining guests. In a pan with olive oil and butter sauté crushed garlic, add peeled shrimp and cook for 2-3 minutes, pour in dry white wine and let it reduce. Add cream, salt, black pepper, lemon zest and simmer for 1-2 minutes. Cook the pasta al dente, toss with the sauce and finish with parsley and parmesan. Proportions for 2 servings inside.

Details: Author: Artyom; 26 June 2024; Last Updated: 07 May 2026

Write a comment

Such simple peasant food as beef bourguignon has gradually transformed in its homeland into a haute cuisine dish. The fact is that France has never experienced a shortage of wine. And with its help, any meat, even the oldest and toughest, becomes tender and soft.

Details: Author: Artyom; 05 June 2024; Last Updated: 07 May 2026

Write a comment

Skoblyanka is an old Russian and Siberian dish that was traditionally made from thin slivers "shaved" off a frozen carcass of meat (the name comes from the verb meaning to scrape) and quickly pan-fried with mushrooms, onion and potato. The modern version uses thinly sliced pork, beef or a mix of the two. It's an extremely hearty, fragrant dish where every ingredient keeps its own flavor and texture — the meat stays tender, the mushrooms aromatic and the potatoes crisp and golden. Cook in a kazan or deep skillet: sear the meat first, add mushrooms, onion and separately fried potato, then finish with sour cream or heavy cream and braise for 5-7 minutes. Proportions for 4-6 servings inside.

Details: Author: Artyom; 27 May 2024; Last Updated: 07 May 2026

Write a comment

Czech pork knuckle (vepřové koleno) is a famous national dish of Czech cuisine — a whole pork hock long-marinated in dark beer with spices and then roasted to an incredibly crispy golden crust with tender, falling-off-the-bone meat inside. It's a striking, hearty and colorful dish that crowns any festive table, especially in male company, and in the Czech Republic vepřové koleno is served as a signature dish in nearly every pub. The main secret is a long marinade in beer with garlic and spices (at least 12-24 hours) and slow roasting under foil, then uncovered at the end for a golden crust. Marinate the pork knuckle in dark beer with garlic, honey, mustard, caraway, black pepper and salt for a day. Roast at 160°C (320°F) under foil for 2-3 hours, then uncovered at 200°C (400°F) for another 30 minutes until golden. Serve with stewed cabbage and beer. Proportions for a 1.5-2 kg knuckle inside.

Details: Author: Artyom; 13 May 2024; Last Updated: 07 May 2026

Write a comment

Cepelinai are the national dish of Lithuania — large, elongated potato dumplings stuffed with seasoned ground meat, named after the zeppelin airships they resemble. They're rich, hearty and you'll find them on the menu of nearly every traditional restaurant in Vilnius. The dumpling dough is made from a careful mix of grated raw and mashed boiled potatoes, which is what gives cepelinai their signature dense, slightly chewy texture. Inside hides a simple filling of ground meat with onion and spices. Boil the cepelinai in salted water for 25-30 minutes and serve with the obligatory accompaniments: crispy bacon, fried onions and a sour cream sauce. Authentic proportions for 8 large cepelinai inside.

Details: Author: Artyom; 11 May 2024; Last Updated: 07 May 2026

Page 1 of 36

Categories

Simple and delicious recipes for main dishes with photos

Meat Dishes

Dishes from Grains and Beans

Dishes from Offal

Vegetable Dishes

Fish and Seafood Dishes

Dishes with Eggs, Cheese, Milk

Mushroom Dishes

Dumplings

Pork Stew with Vegetables, Celery, and Ginger

Pasta with Shrimp in Cream Sauce

Beef Ribs in the Oven

Tartiflette – a French dish that everyone will love

Kumyk Khinkal

Tagliolini with Shrimp

Beef Bourguignon

Skoblyanka

Czech-style Pork Knee

Zeppelins